Tea on Tuesday - on Wednesday

Cheddar Chive Biscotti

Sharp cheddar cheese and cornmeal give this biscotti a lovely color and a nice crunch. This is a nice savory for your tea party, or a delicious accompaniment to a luncheon salad or appetizer tray. For spreading on this savory biscotti, try some herbal honey.

1 3/4 cups flour
1/4 cup cornmeal
1 TBSP. sugar
2 TBSP. finely minced fresh chives
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 cup finely shredded sharp cheddar cheese
2 large eggs
3 TBSP. vegetable oil
1/8 cup water

Pre-heat oven to 350 degrees. Line a baking sheet with parchment. In a large bowl, stir together the dry ingredients, chives and cheddar cheese. In a separate bowl, mix together the eggs, oil and water. Pour the liquids into the dry mixture. Stir with a fork until moistened and crumbly. Mix by hand gently to form a ball of dough. Let rest a minute. Divide the dough in two, and shape each half into logs 3/4 inch thick. Place on the parchment lined baking sheet. Bake at 350 degrees for 25 minutes until firm to touch. Remove the sheet from the oven, but leave the oven on. Let cool two minutes on the baking sheet. Transfer the biscotti to a cutting board with a large spatula. Carefully trim off the ends and slice each log into 8 slices. Lay the biscotti cut sides up on the baking sheet and return to the oven for another 10 minutes. Cool on a rack. Makes 16 biscotti.
Copyright 2000-2010 by Invisible Loom and Craft, Renee Van Hoy. All Rights Reserved. Personal Use Only.