This savory cookie is the bestseller at our Christmas cookie bazaar. Everyone requests the tasty biscotti every year. They're simple but very delicious. I will also serve them year-round as an appetizer. —Paula Marchesi, Auburn, Pennsylvania
Ingredients
- 2 packages (8-1/2 ounces each) cornbread/muffin mix
- 3/4 cup grated Parmigiano-Reggiano cheese
- 2 teaspoons Cajun seasoning
- 1 teaspoon minced fresh chives
- 1/2 teaspoon pepper
- 1/4 cup cold butter, cubed
- 1/4 cup buttermilk
- 2 large eggs, beaten
- topping:
- 1 large egg, beaten
- 1/4 cup grated Parmigiano-Reggiano cheese
Directions
- Preheat oven to 350°. Place cornbread mix, cheese, Cajun seasoning, chives and pepper in a food processor; pulse until blended. Add butter; continue pulsing until crumbly. Add buttermilk and eggs to form a moist dough (dough will be thick).
- Divide dough in half. On a parchment-lined baking sheet, shape each portion into an 8x4-in. rectangle. Brush with beaten egg; sprinkle with cheese. Bake until light brown, 18-20 minutes. Cool on pans on wire racks until firm, about 10 minutes.
- Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on baking sheets, cut side down.
- Bake until golden brown, 14-16 minutes. Remove from pans to wire racks to cool completely. Store in airtight containers.
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