Cheddar-Parmesan Biscotti

Cheddar-Parmesan Biscotti Recipe
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.

Yield:

24 servings (serving size: 1 biscotto)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 350°.

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

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.)

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.

Reduce oven temperature to 325°.

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.

Note:

Maureen Callahan,

July 2006
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