Savoury Biscotti

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

Directions:

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

Comments from olga :

These are addictive! Serve with soup or make them smaller and serve with a glass of wine.

User Reviews:

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!

submitted by cryrocookieho on December 04, 2007

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