This past weekend I participated in the 2nd Annual Food Blogger Bake Sale. The event went off amazingly well with fellow food blogger, Vincci Tsui (www.cecinestpasunfoodblog.com), at the helm. I believe we raised over $2000 for Brown Bagging For Calgary’s Kids, but will follow-up with exact numbers!
I made these savoury biscotti and packaged them in twos. If you like biscotti, cheese and spice, then these are for you! A delicious base for any cheese, pickle, jam, preserve…really anything you’d usually spread on a cracker. I usually double this recipe, because for all the baking time and how delicious they are, you’ll wish you had when you’re all done!
Savoury Caraway Cheddar Biscotti – adapted from Mark Bittman’s NYT Article
1 cup grated cheese (I like sharp cheddar)
1 cup plus 2 tablespoons all-purpose flour (I used half organic all-purpose, half organic red fife)
1/2 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon cayenne, or to taste
1/2 teaspoon caraway seeds
Grate the cheese in the food processor, then switch out the blade for the regular one. Add the eggs and pulse a few times until the cheese and egg are well combined. Add in the remaining ingredients, then pulse until the dough just forms a ball.
Turn out onto a slightly floured surface and knead 3-4 times and the dough is coated with flour. Transfer to a parchment lined baking sheet and form into a long rectangle/log, about 8″ long and 4-6″ wide (depending on how short and fat or long and skinny you want your biscotti to be) and flatten gently with your hands.
Bake at 350 F for 20 – 25 minutes until the log is firm. Let cool about 10 minutes, then cut into 1/2″ slices. Arrange again on the baking sheet, then bake for 15 minutes more. Flip and bake again for another 10-15 minutes or until biscotti are slightly golden.
Let cool completely before serving or packaging.