Cornmeal Chili Pepper Biscotti

Total Time: 1 hr 30 mins Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ingredients

• 1 cup extra-sharp cheddar cheese, shredded
• 1/4 cup unsalted butter, softened
• 1 (4 ounce) can green chili peppers, diced, drained
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 eggs
• 1/2 cup yellow cornmeal
• 2 cups all-purpose flour

Recipe

• 1 preheat oven to 350 degrees f & lightly grease a cookie sheet.
• 2 in a large mixing bowl beat cheese & butter with electric mixer on medium-high speed for 30 seconds.
• 3 add chili peppers, baking powder, salt & pepper, beating until combined, & scraping the sides of the bowl occasionally.
• 4 beat in eggs, then beat in cornmeal & as much of the flour as you can with the mixer.
• 5 using a wooden spoon or your hands, stir or knead in any remaining flour.
• 6 divide dough in half, & shape each half into a 9-inch long loaf.
• 7 place loaves about 5 inches apart on prepared cookie sheet.
• 8 flatten slightly to about 3 inches wide.
• 9 bake 30-35 minutes or until light brown.
• 10 cool on cookie sheet for 1 hour.
• 11 when cooled, preheat oven to 325 degrees f, & transfer loaves to cutting board to cut each loaf into 1/2-inch-thick slices.
• 12 place slices, cut sides down, on cookie sheet & bake for 15 minutes.
• 13 turn slices over & bake another 15 minutes or more or until cookies are dry & crisp.
• 14 transfer to wire rack to cool.