Savory Cheddar Biscotti
Very lightly adapted from a recipe from Mark Bittman
1 cup grated Cheddar cheese
1 cup plus 2 tablespoons all-purpose flour
½ teaspoon baking powder
¾ teaspoon salt
¼ teaspoon cayenne pepper, or to taste
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Use the grating attachment of your food processor to grate the cheese, then switch to the blade. Add the eggs and process until yellow and thick, about one minute. Add the flour, baking powder, salt and cayenne and pulse just three or four times, just to integrate the dry ingredients; you don’t want to overwork the gluten in the flour.
Turn the dough out onto a lightly floured surface and gently knead it until it holds together. Shape the dough into an 8 to 10 inch log, transfer to the prepared baking sheet and use your hands to gently flatten until 3 to 4 inches wide. For a smaller cookie, divide the dough in half and shape each half into an 8 to 10 inch log, then gently flatten until about 2 inches wide.
Bake until the log begins to color and is firm to the touch, about 25 minutes. Cool for 10 minutes, then cut on the bias into ¼- ½ inch slices. 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.
Store in an airtight container for several weeks. For best results, store biscotti in a metal tin or glass jar, as plastic will soften the texture.