31 October 2010

Cheddar biscotti

I like Bittman - I enjoy his cookbooks because the recipes are paragraphs of easy to follow conversational instructions that primarily focus on putting together delectable flavors without getting bogged down in technique. My kinda guy!

Source: Mark Bittman (http://markbittman.com/this-weeks-minimalist-cheddar-biscotti)

Makes about 10-12 biscottis

2 eggs
1 1/2 grated cheddar cheese - I used 8 year cheddar from the Madison farmers market
1 cup of all purpose flour
1 tsp baking powder
1/2 tsp cayenne pepper
Preheat oven to 350 deg.

  1. In a food processor, beat 2 eggs with cheese using the dough blade.
  2. Add flour, baking powder, cayenne pepper and salt if you think the cheese wasn't salty enough.
  3. Process the mixture pulsing it a few time until the flour is just about incorporated and still crumbly. DO NOT over-process!
  4. Shake it out of the processor onto a floured surface and bring it together in a rectangular shape about an inch thick.
  5. place on a oiled or buttered baking sheet and bake for 35 mins.
  6. Slice the 'loaf'diagonally about 3/4 inch thick. Place it face up on the baking sheet and rebake it for another 30 mins.
  7. Let cool and snack away! Works really well with Jalapeno jelly...so good.

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