Savoury Biscotti
by olga
Prep time: 0:30
Overall time: 1:30
Servings: 12 servings
INGREDIENTS
1 cup unsalted butter
1/2 cup granulated sugar
4 eggs
3 cups all purpose flour
1 cup cornmeal
2 tsp baking powder
1 tsp cayenne
1 tsp black pepper
1 Tbsp. fresh rosemary leaves, chopped
4 cups grated Italian cheese (Fontina, mozzarella, Asiago, provolone)
1/2 cup sunflower seed
1/2 cup pumpkin seeds
INSTRUCTIONS
Cream together the butter and sugar in a large bowl.
Add the eggs and mix well.
In a separate bowl, combine the flour, cornmeal, baking powder, cayenne, pepper, rosemary, cheese, and both seeds. Add the dry ingredients to the butter mixture, mixing just enough to combine.
On a parchment-lined baking sheet, shape into a 5-by-16" rectangle, about 1" thick.
Bake in a preheated 275 F oven for 40 minutes until firm and golden.
Remove from oven, allow to cool at least 15 minutes, and then cut diagonally at 1" intervals using a serrated knife.
Bake for an additional 10 minutes.
Dishing - Calgary Women Cook
CHEF COMMENTS
These are addictive! Serve with soup or make them smaller and serve with a glass of wine.
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1 Recipe Reviews
cryrocookieho
reviewed Savoury Biscotti
Wow. These were so good! I couldn't get my hands on fresh rosemary so I used dry (good enough if you have to substitute). The cornmeal gives this a great crunchy texture. I used a mix of four Italian cheeses. YUM! I will be making this one again!
