Rosemary Cheddar Biscotti

After making lots of sweet Christmas treats, I had a hankering for something savory. I had been wanting to try making savory biscotti for a while and these turned out wonderfully flavorful. The smell alone is worth the effort. If you can prevent yourself from eating them all right off the baking sheet, serve with a cup of tea or coffee or pair with soup in place of crackers.

Ingredients

2 cups flour
4 tbsps softened butter
3 eggs
1 tsp baking powder
1 cup sharp cheddar (shredded)
1/2 tsp salt
1 tsp rosemary
1/4 tsp garlic powder
1/2 cup chopped dried tomatoes (optional)
1/2 cup walnuts (optional)

Step 1 Make the dough

Preheat oven to 350 F.
Beat butter with eggs. Add cheese and mix. In a separate bowl, combine flour, baking powder, salt, and spices. Mix into butter and cheese mixture. Fold in dried tomatoes and walnuts. Tip: use a mortar and pestle or a coffee grinder to pulverize the rosemary to prevent chewing on the needles.

Step 2 Bake the loaf

Shape the dough into a long loaf and place on a lined baking sheet. Bake for 25 minutes.

Step 3 Bake the slices

Reduce oven temperature to 325. After allowing the loaf to rest for 10 minutes, slice evenly with a sharp knife. Place slices cut side down on the baking sheet and bake for another 10 minutes on each side or until golden brown.

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