Cheddar Pepper Biscotti

Frankly it has never occurred to me to make a savory biscotti. I always thought of it as a breakfast thing, and dunking it in coffee.

Well, I can learn a thing or two!

This recipe is from A Passionate Plate, and adapted from another one.

I loved it fine as is.

It works so well with a great homemade soup, either as a dunker or as croutons.

I have another one with I’m going to try with Romano! That should be equally good.

Oh, before I forget, these recipes are really fast to get together so do try it.

INGREDIENTS:

• 2 eggs
• 1 c cheddar, shredded
• 1 c + 2 tbsp flour
• 1/2 tsp baking powder
• 1 1/2 tsp freshly ground black pepper
• 3/4 tsp cayenne
• 1/2 tsp salt.

INSTRUCTIONS:

1. Preheat oven to 375°
2. In a food processor, combine the eggs and cheese until fairly well combined.
3. In a bowl whisk together the flour, baking powder, salt and pepper.
4. Add to the egg mixture and whir just until it comes together.
5. Turn dough out onto lightly floured board, kneading just until it holds together.
6. Shape into a 10″ log. Place on a parchment lined baking sheet and flatten slightly
7. Bake for about 25 minutes until firm and golden.
8. Cool for a bit, then slice into 1/2 inch pieces, laying them flat on the baking sheet. Return to the oven for another 15 minutes, turn and bake for another 15 minutes.
9. Cool. Store in airtight container, or freeze and use as needed.

Serves: about a dozen slices

NOTES: Other hard cheeses can be substituted.