Cheddar pecan cocktail biscotti
A delicious lacto ovo vegetarian dessert, Cheddar Pecan Cocktail Biscotti is a unique treat for any occasion. This recipe covers 3% of your daily requirements of vitamins and minerals, making it a wholesome choice. Best enjoyed with a cup of coffee or tea, this biscotti is perfect for a cozy afternoon snack.
Ingredients
flour
1.75 cups
cornmeal
0.5 cup
baking powder
1.25 tsps
red pepper powder
0.25 tsps
coarse salt
1.5 tsps
sharp cheddar cheese
4 ounces
pecan
1 cup
free range eggs
3
whole-grain mustard
2 Tbsps
maple syrup
2 Tbsps
milk
1 Tbsp
Method
- 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.
Nutrition:
Carbs
7 g
Fat
3 g
Protein
2 g
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