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Author Notes: A savory biscotti. Skip the coffee and try dunking it in red wine instead.
The variations are endless. Black pepper and Parmesan. Thyme and Gruyere. Blue cheese and walnuts, maybe some dried figs. Goat cheese and citrus with a bit of rosemary. —Bob Vivant
Makes 3-4 dozen
- 1 3/4 cups all-purpose flour
- 1/2 cup cornmeal
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons coarse salt
- 4 ounces sharp cheddar cheese, grated
- 1 cup pecans, lightly toasted
- 3 eggs
- 2 tablespoons honey or maple syrup
- 1-2 tablespoons milk
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper.
- In a large bowl whisk together flour, cornmeal, baking powder, cayenne pepper, and salt. Stir in the grated cheese and pecans.
- In another bowl, combine the eggs, mustard, honey, and 1 tablespoon of milk. Beat until thoroughly blended.
- Add the wet ingredients to the dry. Mix until the dough is too stiff to stir. Use your hands to bring it together in the bowl. Add the second tablespoon of milk if it’s too dry.
- Form the dough into two 3-inch-wide loaves. Place about 3 inches apart on the lined baking sheet. Smooth the loaves with damp hands.
- Bake for 25-30 minutes, until lightly golden. Cool for 20 minutes.
- Reduce the oven temperature to 300°F.
- Cut the cooled loaves into 1/2-inch-thick slices. Place on baking sheet. Bake for 10 minutes. Turn the cookies over. Return to oven and bake for another 10 minutes, or until golden brown.
- Cool on a wire rack. Store in an airtight container.
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