Summary

Need a lacto ovo vegetarian dessert? Cheddar Pecan Cocktail Biscotti could be an amazing recipe to try. One portion of this dish contains about 2g of protein, 4g of fat, and a total of 72 calories. This recipe serves 36. For 20 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Not a lot of people really liked this Mediterranean dish. This recipe from Foodista requires flour, milk, baking powder, and pecans. This recipe is liked by 2 foodies and cooks. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 22%. This score is not so super. Similar recipes include Cheddar-Parmesan Biscotti, Cheddar Black Pepper Biscotti, and Pecan Biscotti.

Instructions

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.

Ingredients

• 1 all-purpose flour
• 2 cornmeal
• 3 baking powder
• 4 cayenne pepper
• 5 coarse salt
• 6 sharp cheddar cheese, grated
• 7 pecans, lightly toasted
• 8 eggs
• 9 whole grain mustard
• 10 honey or maple syrup
• 11 milk

Directions

• 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.