Cornbread Biscotti

I like biscotti, and I make biscotti, but I had never tasted a savory version before. Have you? That’s why, when I saw this recipe on the Taste of Home website, I knew that I had to try it. There were a number of reasons for this, other than simple curiosity. I don’t like to start my day with sweet, but I do like to start my day with convenience, and this seemed the perfect accompaniment to my morning cup of coffee, and I was right. Further, with this being soup season (and soup season is really year-around for me), these seemed like a wonderful accompaniment alongside a cup or bowl of soup, when crusty bread, a homemade roll, or half sandwich isn’t readily available. Right again!

I’m sure there are a lot of ways in which to consume these, dipped into chili is sounding good right about now, and I imagine two of them crisscrossed atop a fresh salad would make quite a nice addition, but they are equally as good just plain (although they are mighty tasty with herb cream cheese, or a dollop of marmalade). Why not try something new this year?

Cornbread Biscotti

2 8.5-oz. pkgs. Jiffy Cornbread Mix

1 cup freshly grated Parmesan cheese, divided

2 teaspoons ground black pepper

2 teaspoons chopped fresh thyme

¼ cup cold unsalted butter, cubed

3 large eggs, divided

¼ cup cold whole buttermilk

Preheat oven to 350°F. Line a baking sheet with parchment paper or use a Silpat.

In the work bowl of a food processor, place cornbread mix, ¾ cup cheese, pepper, and thyme; process until combined. Add cold butter, and pulse 5 to 6 times until mixture is crumbly.

In a small bowl, whisk together 2 eggs and cold buttermilk. With processor running, add egg mixture in a slow, steady stream just until moistened. (Batter will be thick.)

Using lightly greased hands, spread dough into a 12” x 4” rectangle on prepared pan. In a small bowl, beat remaining egg, and brush over dough. Sprinkle with remaining ¼ cup cheese.

Bake until lightly golden and firm, about 20 minutes. Let cool for 10 minutes. Reduce oven to 300°. Using a serrated knife, cut crosswise into ½-inch-thick slices. Place slices cut side down on pan. Bake until golden and crisp, 15 to 20 minutes more. Let cool completely. Store in an airtight container for up to 1 week.

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If this is too avant garde for you, you will love this more traditional version with a hint of the tropics, Caribbean Corn Bread.

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