Cabot Creamery Cheddar and Jalapeno Biscotti
1 Cup Cabot Creamery Cooperative Cheddar Cheese
2 Tablespoons Pickled Jalapenos
1 Cup Flour
½ Teaspoon Baking Powder
¾ Teaspoon Salt
¼ Teaspoon Cayenne (or to taste)
Preheat oven to 325 degrees
Grate cheddar cheese and chop pickled jalapenos. Pulse cheese, jalapenos and eggs in a food processor until just combined. Add flour, baking powder, salt and cayenne and process until dough begins to come together.
Generously flour counter and turn dough out onto floured surface. Knead dough with a little extra flour until it comes together and can be shaped. Shape into a log approximately 12” x 3”.
Bake 20-25 minutes until lightly golden brown and remove from oven. Allow to cool a few minutes and slice on the diagonal ½” – ¾” thick slices in the same way you would slice a baguette. Flip biscotti slices onto one side and bake for another 5 minutes, then turn them over and bake a final 5 minutes.
A short instructional video for making the biscotti can be found at here.