Cornmeal Chili Pepper Biscotti
Add a bold twist to your biscotti repertoire with this savory Cornmeal Chili Pepper Biscotti recipe! Made with a unique blend of fine yellow cornmeal, grated Parmesan cheese, and a kick of dried chili flakes, these twice-baked treats strike the perfect balance between crispy and flavorful. The addition of softened butter ensures a tender crumb, while a touch of vanilla adds a subtle depth. Whether enjoyed as a snack, paired with a bowl of hearty soup, or served alongside sharp cheeses, these golden biscotti are a versatile and irresistible option. Ready in just over an hour with pantry-friendly ingredients, they're perfect for spicing up your snacking routine!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Fine yellow cornmeal
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Kosher salt
- 0.5 cups Granulated sugar
- 0.25 cups Unsalted butter (softened)
- 2 Large eggs
- 1 teaspoons Pure vanilla extract
- 1.5 teaspoons Dried chili flakes
- 0.25 cups Grated Parmesan cheese
- 1 tablespoons Milk (optional, if needed)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients from the medium bowl to the wet mixture, mixing on low speed until a dough begins to form.
Fold in the dried chili flakes and grated Parmesan cheese, ensuring they are evenly distributed. If the dough feels too dry, add up to 1 tablespoon of milk, a little at a time, until the dough comes together.
Turn the dough out onto a lightly floured surface. Divide it into two equal portions and shape each into a log about 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them.
Bake the logs in the preheated oven for 25-30 minutes, or until they are firm to the touch and lightly golden. Remove from the oven and let them cool on the baking sheet for 10 minutes.
Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick biscotti pieces. Arrange the slices cut-side down on the baking sheet.
Return the biscotti to the oven and bake for 10 minutes. Flip each piece and bake for an additional 10 minutes, or until crisp and golden on both sides.
Let the biscotti cool completely on a wire rack before serving. Store in an airtight container for up to 1 week.
Nutrition Facts
Calories |
174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 134 mg | 6% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 8.6 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 42 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
