Savory Pepper Biscotti with Cheddar and Pecans (recipe) Susie

[Guest guest]

I printed this out. I never thought of a biscotti

used to drunking into soups, stews or chili's. Great

find in my email box this morning!

Hugs, Donna

 

--- " artichoke72x " <artichoke72x

wrote:

 

> 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.

>

>

>

>

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>

>

 

 

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