Savory Pepper Biscotti with Cheddar and Pecans (recipe)

[Guest guest]

Savory Pepper Biscotti with Cheddar and Pecans

 

i made these tonight to go with soup. they are

perfect for dunking. try making them with parmesan,

walnuts, and 2 tsp. oregano (don't leave out the

pepper tho) for something different.

 

1/2 cup toasted pecans

6 T. olive oil

1/2 cup cheddar cheese, shredded

2 large eggs

1/4 cup milk

2 cups unbleached flour

1 tsp. sugar

2 tsp. baking powder

1/2 tsp. salt

1 tsp. freshly ground black pepper

 

preheat oven to 350 degrees.

 

in a large bowl, beat together the olive oil, cheddar,

eggs, and milk. in a separate bowl, mix the four,

sugar, baking powder, salt, and pepper. add the

liquid ingredients to the dry, stirring until he dry

ingredients are thoroughly moistened. gently add the

pecans.

 

line a baking sheet with foil and spray with cooking

spray. press out dough to form a narrow rectangle

that runs the length of the baking sheet and is about

1/2 inch thick.

 

bake in the oven for 20 minutes. remove the biscotti

from the oven and slice into 1/2 inch wide slices.

place slices on baking sheet and bake at 325 degrees

for 10 minutes. remove and turn each biscotti over.

return to the oven and bake another 10 minutes. they

should be golden brown on both sides.

 

let the biscotti cool. tightly wrapped, the biscotti

stay fresh for a week. freeze them for up to 3

months.