Savory Cheddar Biscotti


Cheddar is beddar!   These Savory Cheddar Biscotti taste great.  They are better served with a hot bowl of soup than with coffee or wine. 

Cheddar, a very popular cheese originated in the village of Cheddar, England.  It is now produce worldwide with each region having it own unique character.  One of the most widely purchased and eaten cheese in the world it is always made from cow's milk.

It is a hard and natural cheese that has a slightly crumbly texture if properly cured, or if young, the texture is smooth. It gets a sharper taste as it matures, over a period of time between 9 to 24 months, with sharpness becomes noticeable at 12 months (old cheddar). 

At 18 (extra old cheddar) months the sharpness becomes very distinct.  Premium sharp cheddars have been age 5-6 years and can be quite expensive. However, for most uses three-year-old cheese is fine and five-year-old cheddar can be saved for really special occasions.

In some European countries, like Italy cheddar is hard to find. You could really make these Savory Cheddar Biscotti with any semi-hard cheese.   But, harder cheeses like parmesan but I might be to firm for this use.  


SAVORY CHEDDAR BISCOTTI Recipe

Ingredients:

  • 4 eggs
  • 2 cups grated Cheddar cheese
  • 2 cup plus 2 tablespoons all-purpose flour, plus more as needed
  • 1 teaspoon baking powder
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon cayenne, or to taste.

Directions:

  1. Line baking sheet with parchment paper and set aside
  2. Place one oven rack in the center position of your oven and preheat to 350 degrees F.
  3.  Put the eggs and cheese in a food processor and process until yellow and thick, about a minute.
  4. In a large bowl, blend the flour, baking powder, salt and cayenne.
  5. Add the egg mixture to the flour mix and bend together. Being careful to not over mix.
  6. Turn the dough out onto a lightly floured surface and gently knead it until it holds together — it may be a bit crumbly at first.
  7. Cut dough into two equal pieces and shape each into an 8- to 10-inch log, transfer to the prepared baking sheet and gently flatten.
  8. Place baking sheet in oven and bake until the log begins to color and is firm to the touch, 20 to 25 minutes.
  9. Remove for over and cool for about 10 minutes, and the move to cutting board and  cut on the bias into half-inch slices.
  10. Return biscotti  to pan, laying flat on the baking sheet and bake until crisp and toasted, 10 minutes; turn and toast the second side for another 10 minutes.
  11. Remove from oven and transfer to cooling rack. Cool completely before serving or storing in air tight container.

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