Jalapeño Cornbread Biscotti
You will need:
- 2 (6-ounce) packages buttermilk cornbread mix
- 1 cup shredded Pepper Jack cheese, divided
- 2 small jalapeño peppers, seeded and minced
- 4 tablespoons unsalted butter, cut in pieces
- 3 eggs, divided
- 1/4 cup buttermilk
Preheat the oven to 350°F. Line a baking sheet with parchment paper and lightly grease. Set aside.
In the bowl of a food processor, combine the cornbread mix, 3/4 cup of the cheese, and the peppers. Add the butter and pulse 5 times until crumbly.
In a medium bowl, whisk together 2 of the eggs and the buttermilk. With the processor running, gradually add the egg mixture through the chute and process until well moistened.
Spread the thick batter onto the prepared baking sheet using lightly greased hands. In the mixing bowl, whisk the egg and brush over the top of the batter. Sprinkle evenly with the remaining cheese.
Bake for 20 minutes or until pale brown. Let cool on the baking sheet on a wire rack for 10 minutes and reduce the oven temperature to 300°F.
Slide the loaf onto a cutting board and cut into 1/2-inch diagonal slices with a serrated knife. Place a new piece of parchment on the baking sheet and place the slices with the cut side down. Bake 15 to 17 minutes on each side or until golden and crisp. Cool on the baking sheet on a wire rack for 15 minutes. Serve warm.
Note: The biscotti can be frozen up to 2 weeks if necessary.
Yield: 15 pieces
Pair with “Z” from Chateau Ross