“Port Wine” Cheese Biscotti

From my story, “Pity the Poor Lightweight

Yield: About two dozen ½ to ¾ inch slices

The Ingredients

½ cup raw almonds, chopped

½ cup dried cranberries, roughly chopped

½ lb Extra Sharp Cheddar, shredded

2 tbsp granulated sugar

¼ cup canola oil

3 eggs

3 cups flour

2 tsp baking soda

1 tsp salt

½ tsp pepper

1 tsp water (Optional)

Pre-heat oven to 375˚F. Line a cookie sheet with baking parchment.

In the bowl of a stand mixer fitted with the paddle attachment, mix the sugar, oil, and eggs at medium speed until the mixture has emulsified and the sugar has dissolved, about one and a half to two minutes.

Add the flour, baking soda, salt, and pepper, and mix on low speed until it pulls together to form a dough. If the dough doesn’t pull together, use the tablespoon of water.

Add the cheese and mix on low speed until it has been absorbed in to the batter. Then add the cranberries and almonds and mix on low until they have been distributed through the batter.

Divide the dough in half. On a lightly floured board, shape each half into a log approximately eight inches long.

Bake in the pre-heated oven until lightly brown, and firm to the touch, 22 to 25 minutes. Cool the loaves on a rack thoroughly, at least an hour.

Pre-heat the oven to 300˚F. Using a sharp serrated knife slice the loaves into ½ to ¾ inch slices. Place the slices onto cookie sheets and toast in the oven for 15 minutes, or until lightly toasted.

Cool thoroughly before serving.

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