Savoury Cheese Biscotti

I’ve been making and eating a lot of soups lately. Not only do they seem perfect for cold winter days, but they are easy to make ahead then freeze in smaller portions and thaw quickly when needed. They are also the perfect antidote to the overindulgence that we are all prone to over the holidays.

When I came across the article in a very old Cooking Light magazine for these Ginger and White Chocolate biscotti, another recipe caught my eye.

Cheese biscotti. Mmmmm yum.

The perfect little bite to accompany a hearty soup, stew or chili, and if you are watching your carb consumption you can freeze them and only thaw one. Beats having a half a dozen buns on the counter.

These biscotti use a pretty standard method. Mix, roll, bake, cut, bake, flip, bake and cool. I used a combination of gruyere and smoked cheddar but I think they’d work pretty well with any sharp flavoured cheese. I would love to try them with blue cheese.

They were perfect dunked in a bowl of my Dad’s Kapusniak soup. I think they would also be pretty great to float in a bowl of french onion soup. I’ve been craving that since my friend Karen made a spectacular version for us before Christmas. Note to self – get recipe!

Smoked Cheddar Biscotti

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Author: www.miasdailydish.com

A savoury biscotti, perfect with a warm bowl of soup, chili or stew.

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Ingredients

• 2 C flour
• 2 Tbsp yellow cornmeal
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 tsp sugar
• 1/2 tsp dried basil or oregano
• 1/2 C sour cream
• 2 Tbsp butter melted
• 3 eggs whites
• 1/2 C shredded smoked cheddar cheese or other sharp flavoured cheese

Instructions

1. Preheat oven to 350°
2. Combine first 6 ingredients in a large bowl or stand mixer
3. In a small bowl combine sour cream, cooled melted butter and egg whites. Whisk until blended, then stir in the cheese
4. Add sour cream mix to the dry ingredients and blend. The mixture will be crumbly
5. Turn the dough onto a lightly floured board and knead a few times just to bring dough together
6. Shape into a long roll, about 14 - 16"
7. Place roll on a baking sheet lined with parchment paper and flatten gently to 1" thickness
8. Bake for 30 minutes
9. Remove roll to a cooling rack for 8 minutes, reduce oven heat to 325°, and carefully slice diagonally into 1/2" slices. This works best with a very sharp serrated knife
10. Place back onto baking sheet, cut side down and bake for 15 minutes
11. Flip slices over and return to the oven for another 15 minutes
12. Remove to a cooling rack and let cool

Recipe Notes

Biscotti harden as they cool but having no sugar this cookie is a bit softer than a sweet biscotti.

Adapted from Cooking Light