Krusteaz Blogger Bake-Off - Jalapeno Cheddar Cornbread Biscotti

I'm pleased to announce this recipe won FIRST place in the Krusteaz Blogger Gluten Free Bakeoff!

While some people eat biscotti year round, I tend to associate it with the holidays and gift giving. Now that it's December, biscotti has been on my mind. Couple that with the cold weather, you also start to think about traditional comfort foods for cold, rainy days, like chili. That's why savory biscotti came to mind.

Disclosure: Krusteaz sent me some of their gluten-free mixes to try out and this recipe is an entry in their BLOGGER GLUTEN FREE BAKE-OFF CONTEST.

I decided to break out the Krusteaz Gluten-Free Honey Cornbread Mix. I had half a block of leftover cheddar cheese and some frozen jalapenos from the summer. I figured that would make the perfect biscotti to eat with a bowl of chili.  Of course you can switch the cheese, perhaps use a jack instead. It's all up to what you have around. 

Jalapeno Cheddar Cornbread Biscotti
prep time: 10 mins
baking time: 45-50 mins
difficulty: easy
yield: 10-20 biscotti

1 box of Krusteaz Gluten-Free Honey Cornbread Mix
1 cup of shredded cheddar cheese
1/4 cup of jalapeno peppers, seeded and chopped
1/4 cup of butter, cold and cut into cubes
2 eggs
1/4 cup vegetable oil

Preheat oven to 375 degrees.

Pour the cornbread mix, cheese, and jalapenos into a food processor and pulse to mix. 

Add the cold butter cubes and pulse a couple of times to cut in the butter.

In a small bowl, whisk together the eggs and oil. Add to the cornbread mixture in the processor and pulse several times until the mixture is thoroughly mixed and comes together.  

Remove mixture from the processor onto a piece of parchment paper on a baking sheet. Form the mixture into a rectangle of about 3-4 inches wide and about 10 inches long. 

Bake the biscotti for 20 minutes or until it feels firm and the outer surface turns a pale golden brown. Remove from the oven and let cool for 10 minutes. Lower the oven temperature to 300 degrees.

After it has cooled, use a serrated knife to slice the biscotti into pieces 1/2 inch thick. 

Take the slices and lay them cut side down onto fresh parchment paper lined baking sheets. Return to the oven and bake for 15 minutes.  Turn each biscotti piece over and bake an additional 10 minutes. 

Remove from oven and cool on racks.