Cornmeal Chile Pepper Biscotti

Biscotti, the Italian twice-baked crunchy treats, are perfect for dipping into coffee or tea on a brisk afternoon. This recipe for Cornmeal Chile Pepper Biscotti adds a unique twist with the addition of cornmeal for a slightly crumbly texture and just the right level of heat from the chile pepper. These biscotti are wonderfully savory and make a delightful snack for any time of day. Let’s dive into making these delightful treats!

Ingredients:

– 1 1/2 cups all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 2 tablespoons unsalted butter, cold and cut into small pieces
– 2 eggs
– 1 teaspoon vanilla extract
– 1 teaspoon ground ancho chile pepper
– 1/4 teaspoon cayenne pepper (adjust to taste)
– 1/4 cup chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
3. Add the cold butter pieces to the flour mixture and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. In a separate bowl, lightly beat the eggs with the vanilla extract.
5. Make a well in the center of the dry ingredients and pour in the egg mixture. Stir gently until a soft dough forms.
6. Add the ground ancho chile pepper, cayenne pepper, and chopped pecans to the dough. Mix until they are evenly distributed.
7. Turn the dough out onto a lightly floured surface and divide it in half. Shape each half into a log about 12 inches long and 2 inches wide.
8. Place the logs onto the prepared baking sheet, leaving space between them as they will spread slightly during baking.
9. Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and lightly golden brown.
10. Remove the baking sheet from the oven and let the logs cool for about 15 minutes. Keep the oven on.
11. Using a serrated knife, carefully slice the logs on the diagonal into 1/2-inch slices.
12. Place the slices back on the baking sheet, cut sides down, and bake for an additional 10-12 minutes, or until the biscotti are golden and crisp.
13. Remove from the oven and let the biscotti cool completely on a wire rack.
14. Once cooled, store the Cornmeal Chile Pepper Biscotti in an airtight container at room temperature for up to two weeks. Enjoy with your favorite hot beverage.

Cornmeal Chile Pepper Biscotti are sure to become a new favorite in your baking repertoire. The combination of earthy cornmeal, warm chile pepper, and crunchy pecans create a biscotti that is both comforting and exciting. These tasty treats also make lovely homemade gifts for friends and family. So, roll up your sleeves, preheat your oven, and get ready to bake up a batch of these delightful Cornmeal Chile Pepper Biscotti!