Cheddar Pecan Cocktail Biscotti

Preheat the oven to 350°F. 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 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 another tablespoon of milk if it’s too dry.

Form the dough into 2 (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 300°F.

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.