Instructions: To prepare the pecans: Preheat oven to 325 degrees. In small bowl, whisk together all ingredients except pecans. Add nuts; toss well. Spread nuts on baking sheet in one layer. Bake 10 minutes.

Remove from oven; cool completely. Chop pecans; set aside. (The pecans can be made 3 days in advance and kept in an airtight container at room temperature, or frozen 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 minutes. Drain very, very well and chop finely. Set aside.

In bowl of electric mixer, cream butter and sugar until smooth. Add 1 cup of the cheese, the eggs and mustard; mix well. Add flour, cornmeal, chili powder, baking powder and salt; mix on low speed just until incorporated. Fold 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 cup cheese. Bake 20 minutes, or until logs are brown around the edges and cheese has melted. Remove from oven; let cool 20 minutes.

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 minutes. Turn slices over and bake 5 more minutes.

Place biscotti on cooling rack; allow to cool completely. Store in an airtight container.

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