Savory Cheddar Biscotti
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2eggs
- 1cup grated Cheddar cheese
- 1cup plus 2 tablespoons all-purpose flour, plus more as needed
- ½teaspoon baking powder
- ¾teaspoon salt
- ¼teaspoon cayenne, or to taste
Nutritional analysis per serving (16 servings)
73 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 73 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees and line a baking sheet with parchment paper. Put the eggs and cheese in a food processor and process until yellow and thick, about a minute. Add the flour, baking powder, salt and cayenne and pulse three or four times, just to integrate the dry ingredients; you don’t want to overwork the gluten in the flour.
- Step 2
Turn the dough out onto a lightly floured surface and gently knead it until it holds together — it may be a bit crumbly at first. Shape the dough into an 8- to 10-inch log, transfer to the prepared baking sheet and gently flatten.
- Step 3
Bake until the log begins to color and is firm to the touch, 20 to 25 minutes. Cool for about 10 minutes, then cut on the bias into half-inch slices. Lay the biscotti flat on the baking sheet and bake until crisp and toasted, 15 minutes; turn and toast the second side for another 10 to 15 minutes. Cool completely before serving.
Private Notes
Comments
Very cool recipe. I have a shortcut for biscotti. For the second bake, instead of cooking and flipping, I place the biscotti on a baking rack on top of the baking sheet. Does a good job of toasting on both sides.
For those who prefer it: 1 cup cheese is 3oz by weight
3 oz for a drier cheese like parmesan, but closer to 4 oz for the cheddar called for in this recipe.
A little mustard powder would be great in these.
This recipe is outstanding. Perfect on a hors -doeuvre platter. I added Aleppo pepper instead of cayenne for an appetizing fleck of color. Suggestion for second bake - when I bake biscotti the second time, I stand them up straight on the baking sheet so the bake evenly on both sides.
I was looking for something like spicy cheese straws. These easy biscotti fit the bill perfectly. My garden this year overproduced chili peppers, so I included ~2 thinly sliced and dehydrated habeneros (seeds & pith omitted). I substituted smoked paprika and kashmiri chili powder for the cayenne since habeneros are plenty spicy. I spritzed water on the cooled log before slicing ~1/3" for the 2nd bake.