Cornmeal-Chili Pepper Biscotti
Recipe from Better Homes and Gardens

Serve this savory cookie as an appetizer or with a steaming cup of soup or chili.


Cornmeal-Chili Pepper Biscotti

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Ingredients
  • 1  cup
    shredded extra-sharp cheddar cheese (4 ounces)
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  • 1/4  cup
    butter, softened
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  • 1  4-ounce can
    diced green chili peppers, drained
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  • 2-1/2  teaspoons
    baking powder
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    pepper
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  • 2 
    eggs
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  • 1/2  cup
    yellow cornmeal
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  • 2  cups
    all-purpose flour
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Directions
1.
Lightly grease a cookie sheet; set aside.
2.
In a large mixing bowl beat cheese and butter with an electric mixer on medium to high speed for 30 seconds. Add chili peppers, baking powder, salt, and pepper. Beat until combined, scraping sides of bowl occasionally. Beat in eggs. Beat in cornmeal and as much of the flour as you can with the mixer. Using a wooden spoon or your hands, stir or knead in any remaining flour.
3.
Divide dough in half. Shape each half of dough into a 9-inch-long loaf. Place about 5 inches apart on the prepared cookie sheet. Flatten slightly to 3 inches wide.
4.
Bake in a 350 degree F oven for 30 to 35 minutes or until light brown. Cool on cookie sheet for 1 hour.
5.
Transfer loaves to a cutting board. Cut each loaf diagonally into 1/2-inch-thick slices. Place slices, cut side down, on the cookie sheet. Bake in a 325 degree F oven for 15 minutes. Turn slices over and bake 15 minutes more or until cookies are dry and crisp. Transfer to a wire rack; cool. Makes 28 cookies.
Nutrition information
Calories 76, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 24 mg, Sodium 109 mg, Carbohydrate 8 g, Fiber 0 g, Protein 3 g. Percent Daily Values are based on a 2,000 calorie diet
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