eat make read

I’ve always thought of biscotti as a sweet snack, something to have alongside a mug of coffee. Then last week I was looking at the Dining Section of the New York Times when I saw savory biscotti. Then I read what savory ingredients were involved… cheddar cheese and cayenne pepper? Genius! I love it when I’m surprised by a recipe, especially when it’s so simple. Of course I got down to business and whipped up a batch this weekend.

After seeing Bittman proclaim the awesomeness of the food processor, I went ahead and did everything in that little machine. No shredding cheese or cutting the butter by hand, I just tossed it in and let the machine do the work. I think I could get used to that. The only manual labor involved shaping the dough. Easy peasy! Into the oven it went.

As you may know, biscotti must be “twice baked”. So after about a half hour in the oven, when the crust had begun to golden, I pulled it out, let it cool and then cut it into the classic biscotti wedges. Back into the oven it went for a final crisping.

Eager to try this new take on a classic, I took a bite and was instantly transported back to childhood. It turns out savory cheddar biscotti tastes a lot like cheese nips, albeit better. While the cheddar is the first thing you taste, the hint of cayenne sneaks up on you with a little zing. I think the texture of biscotti works beautifully in this savory form; it’s like a step up from cheese and crackers.

savory biscotti
about 16 biscotti

2 eggs
1 cup grated Cheddar cheese
1 cup plus 2 tablespoons all-purpose flour, plus more as needed
1/2 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon cayenne, or to taste.
1/4 cup slivered almonds, optional

Preeat the oven to 350 degrees and line a baking sheet with parchment paper.

1
Put the eggs and cheese in a food processor and process until yellow and thick, about a minute.
2
Add the flour, baking powder, salt and cayenne and pulse three or four times, just to integrate the dry ingredients; you don’t want to overwork the gluten in the flour.
3
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. Shape the dough into an 8- to 10-inch log, if using the almonds, press them into the dough, transfer to the prepared baking sheet and gently flatten.
4
Bake until the log begins to color and is firm to the touch, 20 to 25 minutes. Cool for about 10 minutes, then cut on the bias into half-inch slices.
5
Lay the biscotti flat on the baking sheet and bake until crisp and toasted, 15 minutes; turn and toast the second side for another 10 to 15 minutes. Cool completely before serving.