South Western Cornmeal-Chile Pepper Biscotti

[Guest guest]

This is very good and quite unusual.

 

South Western Cornmeal-Chile Pepper Biscotti

 

This is a sugarless cookie, great as an appetizer or

with soups or salads. Also great with cheese spreads

and dips.

 

1 cup sharp cheddar cheese, shredded

1/4 cup butter or marg.

1 4 ounce can diced chile peppers, drained

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon black pepper

2 eggs

1/2 cup cornmeal

2 cups all-purpose flour

 

Using mixer beat cheese and butter on high speed for

30 seconds. Add chile peppers, baking powder, salt,

and pepper, beating until well combined. Add eggs, add

cornmeal and flour, mix well, dough will be stiff.

Divide dough in half. Shape each half into a 9-inch

long loaf. Place about 5 inches apart on greased

cookie sheet. Flatten with fingers till it is about 3

inches wide. Bake in a 350 degree oven for 30 to 35

minutes or until light brown. Cool on cookie sheet for

1 hour.

Transfer loaves to cutting board; cut each loaf

diagonally into 1/2 inch thick slices. Place slices

cut side down, on cookie sheets. Bake in a 325 degrees

oven for 15 minutes. Turn slices over and bake 15

minutes more. Transfer to wire rack to cool. Yields 25

to 30 cookies.

 

 

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