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Receta Chili Pecan Biscotti With Dry Jack Cheese

Name: Chili Pecan Biscotti With Dry Jack Cheese
Ingredients: 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

de Global Cookbook

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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.