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Cheddar-Parmesan Biscotti

Yield 24 servings (serving size: 1 biscotto)
Keep a stash of these savory biscotti in your desk drawer for a quick snack. They'd also be good with soup or chili. They'll keep up to a week stored in an airtight container.

Ingredients

  • 2 3/4 cups flour (about 12 1/3 ounces)
  • 1/2 cup (2 ounces) extrasharp reduced-fat shredded cheddar cheese
  • 1/3 cup (about 1 1/2 ounces) freshly grated Parmesan cheese
  • 1/4 cup sun-dried tomato pieces
  • 3 tablespoons yellow cornmeal
  • 3 tablespoons pine nuts, toasted
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/3 cup fat-free milk
  • 1 tablespoon olive oil
  • 2 large eggs
  • 1 large egg white
  • Cooking spray

Nutrition Information

  • calories 91
  • caloriesfromfat 27 %
  • fat 2.7 g
  • satfat 0.8 g
  • monofat 0.9 g
  • polyfat 0.6 g
  • protein 3.6 g
  • carbohydrate 12.8 g
  • fiber 0.5 g
  • cholesterol 20 mg
  • iron 1 mg
  • sodium 173 mg
  • calcium 62 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 8 ingredients (through basil) in a large bowl.

  3. Combine milk, oil, eggs, and egg white; stir with a whisk. Add milk mixture to flour mixture, stirring until well blended. (Dough will be crumbly and slightly dry.)

  4. Turn dough out onto a lightly floured surface; knead 7 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls, 6 inches apart, on a baking sheet coated with cooking spray; flatten to 1-inch thickness. Bake at 350° for 25 minutes. Remove from baking sheet; cool 10 minutes on wire rack.

  5. Reduce oven temperature to 325°.

  6. Cut each roll diagonally into 12 (1/2-inch) slices; stand slices upright on baking sheet. Bake 25 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.