Ingredients
- 1/2 cup (113g) unsalted butter, melted and cooled slightly
- 2 Tbsp granulated sugar
- 2 cups (200g) shredded Cheddar
- 2 large eggs at room temperature
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 2 cups (260g) all-purpose flour
- egg wash
- Flaky sea salt for sprinkling
Instructions
- Heat the oven to 350°F. Line a baking sheet with parchment paper.
- Whisk the melted butter and sugar together in a large bowl. Whisk in the cheese and then the eggs, one at a time. Vigorously whisk in the baking powder, and then the salt, paprika, and cayenne. Fold in the flour with a flexible spatula.
- Divide the dough in half (about 350 g each), and transfer to the prepared pan. Shape the dough into two logs about 10 inches long and about 2 inches wide. Brush the logs with the egg wash and sprinkle with flaky salt.
- Bake until dry-looking and lightly browned, about 30 minutes. Remove from the oven, let the logs cool for 30 minutes, trim the ends, then slice them about ¾ inch thick with a serrated knife, using a gentle sawing motion. Set the slices upright on the same baking sheet.
- Bake the sliced biscotti again for 30 to 35 minutes, until the sides look dried and browned. Remove from the oven and let cool to room temperature before serving.
Notes
These are crazy easy to assemble but like all biscotti, they do need to be baked twice and be brought to room temperature in between each bake. Less than ideal, I know. But here’s a time-saving pro tip: To speed things up after the first bake, freeze the logs for 15 minutes rather than leaving them on the counter, for 30. Oh, and instead of serving buttered toast “soldiers” with your eggs, try one of these cheezy soldierlike cookies, instead.
Tried this recipe?Let us know how it was!
