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© Meredith Corporation. All rights reserved. Used with permission.
(about 56 biscotti)
Preheat oven to 350°F. Lightly grease a large baking sheet; set aside.
In a large bowl, combine Cheddar and butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add undrained chiles, baking powder, salt and pepper. Beat until combined, scraping side of bowl occasionally. Beat in eggs until combined. Beat in cornmeal. Beat in as much of the flour as you can with the mixer. Using a wooden spoon or your hands, stir or knead in any remaining flour.
Divide the dough in half. Shape into two 9-inch-long loaves. Place the loaves about 5 inches apart on the prepared pan; flatten slightly until about 3 inches wide.
Bake for 30 to 35 minutes or until lightly browned. Cool on the pan for 1 hour.
Preheat oven to 325°F. Using a serrated knife, cut the loaves diagonally into 1/4-inch-thick slices. Place the slices on an ungreased baking sheet. Bake for 15 minutes. Turn slices over; bake for 12 to 15 minutes more or until crisp and dry (do not overbake). Transfer the slices to wire racks; cool.
If desired, serve biscotti with pepper Jack cheese and pickled jalapeños.