Savory Pepper Biscotti with Pecans and Cheddar

black-pepper-biscotti-sm

From February 19, 2006:  I make this savory biscotti  to go with  soup.  They are perfect for dunking in soup.  They are also good spread with a little goat’s cheese.  Try making them with Parmesan cheese, walnuts, and 2 teaspoons of dried oregano (don’t leave out the black pepper though) for something different.

Savory Pepper Biscotti with Cheddar and Pecans

1/2 cup toasted pecans
6 T. olive oil
1/2 cup cheddar cheese, shredded
2 large eggs
1/4 cup milk
2 cups unbleached flour
1 tsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. freshly ground black pepper

Preheat oven to 350 degrees.

In a large bowl, beat together the olive oil, cheddar, eggs, and milk.  In a separate bowl, mix the four, sugar, baking powder, salt, and pepper.  Add the liquid ingredients to the dry, stirring until the dry ingredients are thoroughly moistened.  Gently add the pecans.

Line a baking sheet with foil and spray with cooking spray.  Press out dough to form a narrow rectangle that runs the length of the baking sheet and is about 1/2 inch thick.

Bake in the oven for 20 minutes.  Remove the biscotti from the oven and slice into 1/2 inch wide slices.  Place slices on baking sheet and bake at 325 degrees for 10 minutes.  Remove and turn each biscotti over.  Return to the oven and bake another 10 minutes.  They should be golden brown on both sides.

Let the biscotti cool.  Tightly wrapped, the biscotti stay fresh for a week.  Freeze them for up to 3 months.

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