Honey, jalapeño, and cornmeal create crunchy biscotti—sweet heat for dunking, snacking, or savory summer meals.
# The Ingredients You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups (210 g) all-purpose flour
02 - 1 cup (160 g) fine yellow cornmeal
03 - 1 1/2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt
06 - 1/4 tsp ground black pepper
→ Wet Ingredients
07 - 2 large eggs
08 - 1/3 cup (80 ml) whole milk
09 - 1/3 cup (80 ml) honey
10 - 1/4 cup (60 ml) olive oil or melted unsalted butter
→ Flavorings
11 - 2 fresh jalapeños, seeded and finely diced (about 1/4 cup)
12 - 1/2 cup (60 g) shredded sharp cheddar cheese (optional)
# Step-by-Step Instructions:
01 - Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, cornmeal, baking powder, baking soda, salt, and black pepper.
03 - In a separate bowl, beat the eggs, then whisk in milk, honey, and olive oil (or butter) until smooth.
04 - Add the wet ingredients to the dry ingredients and stir until just combined.
05 - Fold in the diced jalapeños and cheddar cheese, if using. The dough will be slightly sticky.
06 - Divide the dough in half. With wet hands, shape each half into a log about 10 inches (25 cm) long and 2 1/2 inches (6 cm) wide on the prepared baking sheet, spacing them apart.
07 - Bake for 25 minutes, or until the logs are golden and set. Remove from the oven and let cool for 15 minutes.
08 - Reduce oven temperature to 300°F (150°C).
09 - Using a sharp serrated knife, slice each log diagonally into 3/4-inch (2 cm) thick biscotti.
10 - Arrange the biscotti cut side down on the baking sheet. Bake for 10 minutes, flip, and bake another 10 minutes until crisp and golden.
11 - Transfer to a wire rack to cool completely before serving.
