…because your soup deserves a cookie, too.

SPICY CHEESE BISCOTTI

“Forget the coffee and go all in with some chili!  Cheesy, biscuity, spicy, and biscottiy, it’s all good and perfect for the cold winter months.  Dunk it!  Bite it!  Enjoy!”

¼ cup Milk

2 teaspoons Olive Oil

3 Eggs

2¾ cups Flour

2 teaspoons Baking Powder

¾ teaspoon Salt

¼ teaspoon Ground Red Chipotle Pepper spice

¾ cup Grated Parmesan Cheese

¾ cup Shredded Cheddar Cheese

 

Preheat oven to 350 degrees.

Mix together the milk, olive oil, and eggs.

Mix in the flour, baking powder, salt, and ground Chipotle spice.

Mix in the parmesan and cheddar cheese.

Divide the dough in half and make into two logs, which are each 12 inches long and ½ inch thick.

Place the biscotti logs onto parchment paper lined baking sheets.

Bake for 25 minutes.

Cool the biscotti logs on wire racks for 10 minutes.

Cut each log diagonally into ½ inch wide slices.

Place slices on their sides.  Bake for an additional 10 minutes.

Flip the slices over and bake for a final 10 minutes.

Cool the slices completely on wire racks.

 

Makes about 12 biscotti.

Revised Source:  “Savory Two-Cheese Biscotti” recipe from Cooking Light’s “Way to Bake” cookbook.