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Cornmeal Chili Pepper Biscotti

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“Here's a savory biscotti served as an appetizer or with soup! The recipe came from 1999 cookbook, Cookies for Christmas. Preparation time does not include initial cooling time.”
READY IN:
1hr 30mins
SERVES:
28
YIELD:
28 cookies
UNITS:
Metric

Ingredients Nutrition

Directions

  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.

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