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Ingredientes
- 2 tsp canola oil
- 1 tsp grnd coriander
- 1/4 tsp grnd cumin
- 1/4 tsp salt
- 1/4 tsp freshly grnd pepper
- 3/4 c. pecan halves
- 1/4 c. sun-dry tomatoes (not oil-packed)
- 1/4 c. butter, at room temperature
- 1/4 c. sugar
- 1 1/4 c. shredded dry jack cheese, divided
- 2 x Large eggs
- 1 1/2 c. flour
- 1/2 c. yellow cornmeal
- 2 tsp chili pwdr
- 1 1/2 tsp baking pwdr
- 1 tsp salt
Direcciones
- To prepare the pecans: Preheat oven to 325 degrees. In small bowl, whisk together all ingredients except pecans. Add in nuts; toss well. Spread nuts on baking sheet in one layer. Bake 10 min.
- Remove from oven; cold completely. Chop pecans; set aside. (The pecans can be made 3 days in advance and kept in an airtight container at room temperature, or possibly frzn up to 1 month.)
- To make the biscotti: Increase oven temperature to 375 degrees. In heatproof bowl, pour boiling water over tomatoes to cover; let stand 10 min. Drain very, very well and chop finely. Set aside.
- In bowl of electric mixer, cream butter and sugar till smooth. Add in 1 c. of the cheese, the Large eggs and mustard; mix well. Add in flour, cornmeal, chili pwdr, baking pwdr and salt; mix on low speed just till incorporated. Mix in nuts and tomatoes.
- Remove dough from mixer. On lightly floured board, shape dough into 2 logs about 3 inches wide and 6 inches long. Round tops slightly. Place them, space apart, on ungreased baking sheet.
- Sprinkle tops with the remaining 1/4 c. cheese. Bake 20 min, or possibly till logs are brown around the edges and cheese has melted. Remove from oven; let cold 20 min.
- Place logs on cutting board. Using a serrated knife, cut logs into 1/2 inch-thick slices, slightly on the diagonal. Place slices back onto baking sheet, spaced apart. Bake 10 min. Turn slices over and bake 5 more min.
- Place biscotti on cooling rack; allow to cold completely. Store in an airtight container.
