When I was planning for my good friend, Rob’s, Brewery Tour Birthday Party last weekend, I decided to make snack foods that would pair well with the beer we were drinking. All of the breweries we visited served BIG bowls of those little pretzel gems, but that gets boring. These Cheddar Pepper Biscotti were one of the treats we noshed on while being chauffeured from one brewery to the next and they were a big hit! They combine salty, cheddar cheese with a little kick of pepper to make for the perfect beer snack. Maybe I should set up a stand outside the breweries to sell my homemade cracker treats?
Cheddar Pepper Biscotti
adapted from Mark Bittman’s recipe
1 cup cheddar cheese, grated
1 cup plus 2 Tbsp. flour
1/2 tsp. baking powder
1 1/2 tsp. freshly ground black pepper
3/4 tsp. cayenne pepper
1/2 tsp. salt
Heat the oven to 350°. In the work bowl of a food processor, combine the eggs and cheese until thick and golden, about 1 minute. In a small bowl, mix together the flour, baking powder, peppers and salt. Add the flour mixture to the egg and cheese mixture and blend briefly, just until it comes together.
Turn the dough out onto a lightly floured board and knead gently until it holds together. Shape the dough into a 10″ log. Place it onto a parchment-lined baking sheet and flatten slightly.
Bake for about 25 minutes until it is firm to the touch and slightly golden. Slice into about 12 pieces and place them flat on the baking sheet. Bake for about 15 more minutes, turn the biscotti over and bake for another 15-20 minutes. Cool completely. Store in an airtight container for up to one week.