Cheddar Pecan Cocktail Biscotti
Cheddar Pecan Cocktail Biscotti takes about 45 minutes from beginning to end. For 20 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 72 calories, 2g of protein, and 4g of fat per serving. This recipe serves 36. 2 people were glad they tried this recipe. This recipe from Foodista requires sharp cheddar cheese, maple syrup, eggs, and pecans. It works well as a dessert. This recipe is typical of Mediterranean cuisine. Overall, this recipe earns a not so awesome spoonacular score of 28%. Similar recipes include Cheddar-Parmesan Biscotti, Cheddar Black Pepper Biscotti, and Pecan Biscotti.
Servings: 36
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 3/4 cups all-purpose flour
1/2 cup cornmeal
1 1/4 teaspoons baking powder
1/4 teaspoon cayenne pepper
1 1/2 teaspoons coarse salt
4 ounces sharp cheddar cheese, grated
1 cup pecans, lightly toasted
3 eggs
2 tablespoons whole grain mustard
2 tablespoons honey or maple syrup
1-2 tablespoons milk
Equipment:
oven
baking paper
baking sheet
whisk
bowl
wire rack
Cooking instruction summary:
Preheat the oven to 350F. Line a baking sheet with parchment paper. In a large bowl whisk together flour, cornmeal, baking powder, cayenne pepper, and salt. Stir in the grated cheese and pecans. In another bowl, combine the eggs, mustard, honey, and 1 tablespoon of milk. Beat until thoroughly blended. Add the wet ingredients to the dry. Mix until the dough is too stiff to stir. Use your hands to bring it together in the bowl. Add the second tablespoon of milk if its too dry. Form the dough into two 3-inch-wide loaves. Place about 3 inches apart on the lined baking sheet. Smooth the loaves with damp hands. Bake for 25-30 minutes, until lightly golden. Cool for 20 minutes. Reduce the oven temperature to 300F. Cut the cooled loaves into 1/2-inch-thick slices. Place on baking sheet. Bake for 10 minutes. Turn the cookies over. Return to oven and bake for another 10 minutes, or until golden brown. Cool on a wire rack. Store in an airtight container.
Step by step:
1. Preheat the oven to 350F.
2. Line a baking sheet with parchment paper.
3. In a large bowl whisk together flour, cornmeal, baking powder, cayenne pepper, and salt. Stir in the grated cheese and pecans.
4. In another bowl, combine the eggs, mustard, honey, and 1 tablespoon of milk. Beat until thoroughly blended.
5. Add the wet ingredients to the dry.
6. Mix until the dough is too stiff to stir. Use your hands to bring it together in the bowl.
7. Add the second tablespoon of milk if its too dry.
8. Form the dough into two 3-inch-wide loaves.
9. Place about 3 inches apart on the lined baking sheet. Smooth the loaves with damp hands.
10. Bake for 25-30 minutes, until lightly golden. Cool for 20 minutes.
11. Reduce the oven temperature to 300F.
12. Cut the cooled loaves into 1/2-inch-thick slices.
13. Place on baking sheet.
14. Bake for 10 minutes. Turn the cookies over. Return to oven and bake for another 10 minutes, or until golden brown.
15. Cool on a wire rack. Store in an airtight container.
Nutrition Information:
covered percent of daily need
