Cornmeal Chili Pepper Biscotti - cooking recipe

Ingredients

1 cup extra-sharp cheddar cheese, shredded
1/4 cup unsalted butter, softened
1 (4 ounce) can green chili peppers, diced, drained
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 eggs
1/2 cup yellow cornmeal
2 cups all-purpose flour

Preparation

Preheat oven to 350 degrees F & lightly grease a cookie sheet.
In a large mixing bowl beat cheese & butter with electric mixer on medium-high speed for 30 seconds.
Add chili peppers, baking powder, salt & pepper, beating until combined, & scraping the sides of the bowl occasionally.
Beat in eggs, then beat in cornmeal & 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 dough in half, & shape each half into a 9-inch long loaf.
Place loaves about 5 inches apart on prepared cookie sheet.
Flatten slightly to about 3 inches wide.
Bake 30-35 minutes or until light brown.
Cool on cookie sheet for 1 hour.
When cooled, preheat oven to 325 degrees F, & transfer loaves to cutting board to cut each loaf into 1/2-inch-thick slices.
Place slices, cut sides down, on cookie sheet & bake for 15 minutes.
Turn slices over & bake another 15 minutes or more or until cookies are dry & crisp.
Transfer to wire rack to cool.