Savory Cheddar and Seed Biscotti
here's another version of my new favorite, savory biscotti. this one 
is made with a sharp cheddar cheese, mustard, cayenne to add some 
heat, and a combination of seeds for crunch and complexity. i have to 
give these away soon after i make them, because they are addictive. 
2-1/4 cup  flour
1/3 cup  cornmeal
1-1/2 tsp  salt
1-1/2 tsp  sugar
1-1/2 tsp  baking powder
1/2 tsp  baking soda
1/2 tsp  coarse ground black pepper
pinch  of cayenne
1/2 tsp  dry mustard
1 tsp  poppy seeds
1 tsp  dill seed
1/2 tsp  celery seed
3-1/2 oz.  sharp cheddar cheese, grated
2 large  eggs
1/2 cup  buttermilk
2 Tbsp  melted butter
combine the flour, cornmeal, salt, sugar, baking powder, baking soda, 
the two peppers and the dry mustard in a medium bowl and whisk 
together. stir in the seeds and the grated cheddar cheese. 
in a small bowl, beat together the eggs and buttermilk, then beat in 
the melted butter. stir the wet mixture into the dry until a crumbly 
dough forms. turn the dough out onto a lightly floured board and knead 
it a few turns, just until it is smooth. do not work in any more flour 
than is needed to keep it from being very sticky. form the dough into 
a ball, wrap it in plastic wrap and let it rest about fifteen minutes. 
divide the dough into three equal parts. take one part at a time, 
keeping the rest of the dough wrapped so it won't dry out, and roll 
each into a one-inch diameter log. put all three logs on a baking 
sheet lined with parchment, spacing them two inches apart, and flatten 
them slightly with the palm of your hand. 
bake the logs at 375 for twenty minutes, until golden. the tops may 
split as they bake - this is fine. let them cool on their baking sheet 
for a few minutes, then carefully transfer them to a rack and let them 
cool at least twenty minutes more. meanwhile, lower the oven 
temperature to 225. 
using a very sharp, thin, serrated knife, slice the logs on a 
diagonal, about 1/4" thick. arrange the slices on parchment lined 
baking sheets, and bake them for 35 minutes. flip the biscotti over 
and bake again for another 35 minutes, or until they are dry and 
crisp. let the biscotti cool completely on racks. 
if you pack these biscotti in airtight tins, they will keep well for 
several weeks (provided no one knows about them). 
makes about 5 dozen. 
(ID: 4950) Mirror: Sat, Nov 13, 2004

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