Vegetarian

Cheddar pecan cocktail biscotti

Name: Cheddar pecan cocktail biscotti
Total time: 45 min
Yield: 36 servings
Ingredients: 218.75 g flour; 79.5 g cornmeal; 1.25 tsps baking powder; 0.25 tsps red pepper powder; 1.5 tsps coarse salt; 113.4 g sharp cheddar cheese; 99 g pecan; 3 free range eggs; 2 Tbsps whole-grain mustard; 2 Tbsps maple syrup; 1 Tbsp milk

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

218.75 g

cornmeal

79.5 g

baking powder

1.25 tsps

red pepper powder

0.25 tsps

coarse salt

1.5 tsps

sharp cheddar cheese

113.4 g

pecan

99 g

free range eggs

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:

71 kcal

Carbs

7 g

Fat

3 g

Protein

2 g

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