Prairie Harvest Cheddar Biscotti
Background and History
The Prairie Harvest Cheddar Biscotti is a savory twist on the classic Italian biscotti, traditionally a sweet, twice-baked cookie served with coffee. Originating from the vibrant landscapes of the prairies, this version incorporates the rich flavors of aged cheddar and blends them with the earthy goodness of herbs cultivated in local farms. The marriage of sharp cheddar with aromatic herbs brings about a savory experience reminiscent of the wild open fields of the prairie. Biscotti itself has been a part of culinary traditions since ancient Roman times. The word "biscotti" derives from the latin word "biscoctus," meaning "twice-cooked," highlighting its distinct texture and long shelf life. This recipe reimagines the concept by integrating rustic cheese and herbs, making it perfect for a snack or an accompaniment to soups and salads.
Ingredients
- Flour: 2 cups
- Baking Powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
- Cheddar Cheese (shredded): 1 cup
- Butter (unsalted, softened): 1/4 cup
- Eggs: 3 large
- Milk: 1/4 cup
- Dried Thyme: 1 tablespoon
- Dried Rosemary: 1 tablespoon
Preparation
Step 1: Preheat and Prepare
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper. This ensures the cheddar biscotti doesn’t stick, guaranteeing a perfect bake.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, salt, and black pepper. Stir in the shredded cheddar cheese, blending it well into the mixture. Add the dried thyme and dried rosemary, and mix until all elements are well integrated.
Step 3: Blend Wet Ingredients
In another bowl, beat the butter until creamy. Add the eggs one at a time, beating continuously to ensure each is well incorporated. Mix in the milk, ensuring a smooth batter without lumps.
Step 4: Combine and Form
Gradually add the wet mixture to the dry ingredients, stirring until a sticky dough forms. Turn the dough onto a floured surface and knead gently. Divide it in half and shape each portion into a log measuring about 12 inches long and 2 inches wide.
Step 5: First Baking
Transfer the logs to the prepared baking sheet. Bake for 25 minutes until firm to the touch. Remove from oven and cool on a rack for 10 minutes; this is crucial to allow the cheddar flavors to set.
Step 6: Slice and Second Bake
Reduce the oven temperature to 325°F (160°C). Using a sharp serrated knife, slice each log diagonally into 1/2 inch thick slices. Arrange slices cut-side down on the baking sheet and return to the oven for a second bake, about 10 minutes on each side, until dried and crisp. Use a cooking timer to ensure precision.
Enjoying Your Biscotti
This savory cheddar biscotti offers a versatile dipping experience. Serve it alongside a creamy tomato soup or with a fresh spring salad to savor the herbal notes. For a sophistcated touch, pair it with a glass of dry white wine, enhancing its savory notes. These biscotti also make for a delightful snack or appetizer, capturing the prairie’s heartiness in every crunchy bite.