Cornmeal-Chile Pepper Biscotti

Posted by CookieBaker at recipegoldmine.com 4/1/02 5:38:43 pm

This is a sugarless cookie, great as an appetizer or with soups or salads. Also great with cheese spreads and dips.

1 cup sharp Cheddar cheese, shredded
1/4 cup butter
1 (4 ounce) can diced chile peppers, drained
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 eggs
1/2 cup cornmeal
2 cups all-purpose flour

Using mixer beat cheese and butter on high speed for 30 seconds. Add chile peppers, baking powder, salt, and pepper, beating until well combined. Add eggs, add cornmeal and flour, mix well, dough will be stiff. Divide dough in half. Shape each half into a 9-inch long loaf. Place about 5 inches apart on greased cookie sheet. Flatten with fingers till it is about 3 inches wide. Bake in a 350 degree F oven for 30 to 35 minutes or until light brown. Cool on cookie sheet for 1 hour.

Transfer loaves to cutting board; cut each loaf diagonally into 1/2 inch thick slices. Place slices cut side down, on cookie sheets. Bake in a 325 degrees F oven for 15 minutes. Turn slices over and bake 15 minutes more. Transfer to wire rack to cool.

25-30 cookies

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Easy recipe related products...

Roasted Blue Corn Meal. Whole kernel roasted before milling gives a special flavor.

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A whole grain that is roasted before milling and is used to make atole, one of oldest traditional Pueblo foods of the Indian Nations. The roasted meal is interchangable, in recipes, with any other corn meal. Atole is made by mixing this roasted meal with water or milk and sugar, then heated for a delicious and nutritious drink. The corn meal can also be mixed to a thicker consistency and cooked to make a corn meal porridge. Additional ingredients can be added to these mixtures according to taste -- cinnamon, honey, raisins, sugar, salt or a little imagination can make a tasty and exciting traditional meal. Pueblo cooks prefer to use this roasted corn meal over unroasted cornmeal in their favorite recipes because of the richer flavor.