If you follow the news in any capacity, I’m sure you’ve heard that it is snowing in Seattle. A few days ago, weather experts were predicting we would see record amounts of snow-some have been dubbing it snow-mageddon. Nonetheless, we’ve had a lot of snow fall in the past 4 days. With my car safely in my garage, being snowed in has had its privileges.
The kids have been outside building life sized snowmen, sledding, throwing snowballs at each other, and snowboarding down our 200 ft. sloped driveway.
Anticipating the possibility of being snowed in for a couple days, I stocked up on staples to make sure we had enough food to make it through the week without having to worry. This afternoon while my husband took the kids sledding I enjoyed the view from my kitchen window as I kneaded dough in a still and quiet house. I made a small batch of savory Cheddar Garlic Biscotti as an after-sledding snack.
The moment everyone started trickling in, they began to comment on the aroma wafting throughout the house. I could tell by the enthusiasm in their voices they were hungry and excited. The biscotti was gone in 15 minutes.
Perfect as a snack by itself, this savory biscotti (toasty on the outside and slightly soft on the inside, like a biscuit) also pairs well with a bowl of tomato soup or salad. If you and your family enjoy savory baked goods, this recipe is a keeper.
Recipe: Cheddar Garlic Biscotti
A savory biscotti made with cheddar and garlic.
- 2 1/2 cups all-purpose flour
- 1 cup grated cheddar cheese
- 2 tablespoons chopped chives
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 large eggs
- 1/4 cup milk
- 2 tablespoons olive oil
- Preheat the oven to 350 degrees F.
- In a large bowl, mix all the dry ingredients together.
- Mix in the eggs, milk, and oil until the dough is well combined. Dough should be dry but workable. If the dough is too wet, add a little flour one tablespoon at a time.
- Divide the dough evenly into 2 mounds. Place the mounds on a baking sheet lined with parchment paper 4 inches apart from each other. Shape the mounds into 8 by 4 inch logs.
- Bake for 30 minutes. Allow the biscotti logs to cool for 5 minutes.
- Using a serrated knife, cut the logs crosswise into 34-inch diagonal slices.
- Arrange the biscotti cut side down on its side. Bake for 10 minutes and turn the biscotti over on the other cut side. Bake for an additional 10 minutes.
- Allow the biscotti to cool before serving.