Jalapeño-Pepper Jack Cornbread Biscotti

Ingredients

• 0.3 cup butter cold cut into pieces
• 0.3 cup buttermilk 
• 12 oz buttermilk cornbread-and-muffin mix 
• 3 large eggs divided
• 1  jalapeno seeded finely chopped
• 4 oz pepper jack cheese shredded divided

Equipment

• food processor
• bowl
• baking sheet
• baking paper
• oven
• whisk
• wire rack
• cutting board
• serrated knife

Directions

1. Preheat oven to 35
2. Combine cornbread mix, 3/4 cup shredded pepper Jack cheese, and jalapeo pepper in a food processor bowl.
3. Add butter, and pulse 5 to 6 times or until crumbly.
4. Whisk together 2 eggs and buttermilk. With processor running, gradually add egg mixture through food chute, and process just until well moistened. (Batter will be thick.)
5. Spread dough into a 12- x 4-inch rectangle on a parchment paper-lined baking sheet using lightly greased hands. Lightly beat remaining egg; brush over dough.
6. Sprinkle with remaining cheese.
7. Bake at 350 for 20 minutes or until pale golden brown and firm.
8. Let cool on baking sheet on a wire rack 10 minutes. Reduce oven temperature to 30
9. Gently slide loaf (on parchment paper) onto a cutting board, and cut loaf diagonally into 1/2-inch-thick slices using a serrated knife.
10. Place slices, cut sides down, on a baking sheet lined with a new sheet of parchment paper.
11. Bake at 300 for 15 to 20 minutes on each side or until golden and crisp.
12. Let cool on baking sheet on wire rack 15 minutes.
13. Serve warm. Store in an airtight container up to 3 days, or freeze up to 2 weeks.
14. Note: We tested with Martha White Buttermilk Cornbread & Muffin
15. Mix.