Cornmeal-Chile Pepper Biscotti

Cornmeal-Chili Pepper Biscotti (Adapted from BH&G)

1 cup all-purpose flour
1 cup whole wheat pastry flour (can you all-purpose if desired)
1/2 cup cornmeal
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 tablespoons unsalted butter, softened
4 ounces shredded sharp white Cheddar cheese
4.5 ounce can diced green chili peppers, drained
2 large eggs

Preheat oven to 350

In a medium bowl, whisk together flours, cornmeal, baking powder, salt and black pepper.

In a large mixing bowl, beat together butter and cheese until combined. Mix in drained peppers and beat until well combined. Add eggs, one at a time, mixing until combined. Add dry ingredients and mix just until combined.

On a lightly floured surface, divide dough in half - shape each half into a 9" long roll and place the rolls on a parchment lined baking sheet. Flatten the rolls until they are roughly 3" wide.

Bake until light brown and the logs are firm to the touch on top, about 28 to 35 minutes. Remove and place baking sheet on a wire rack to cool for 10 to 15 minuets. Reduce heat to 325.

Carefully remove the loaves to a cutting board and cut them into about 1/2" thick slices. Place slices, cut side down, back to the baking sheet. Place back in the oven and bake for 12 minutes - carefully turn the slices over and continue to bake for another 12 to 15 minutes. Remove and place the biscotti on a wire rack to cool completely.

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