Savory Cheese Biscotti

recipe
The cheese makes these savory biscotti softer than sweet ones--perfect with soup.

Yield:

2 dozen (serving size: 1 biscotti)

Recipe from

Nutritional Information

Calories 65
Caloriesfromfat 26 %
Fat 1.9 g
Satfat 0.7 g
Monofat 0.7 g
Polyfat 0.4 g
Protein 2.5 g
Carbohydrate 9.2 g
Fiber 0.3 g
Cholesterol 2 mg
Iron 0.6 mg
Sodium 134 mg
Calcium 32 mg

Ingredients

2 cups all-purpose flour
2 tablespoons yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon dried basil
1/2 cup nonfat sour cream
2 tablespoons margarine, melted
3 egg whites
1/2 cup (2 ounces) shredded smoked cheddar cheese
Vegetable cooking spray

Preparation

Combine first 6 ingredients in a large bowl. Combine sour cream and next 2 ingredients in a small bowl; stir with a wire whisk until blended. Stir in cheese; add to flour mixture, stirring until well-blended (dough will be crumbly).

Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.

Bake at 350° for 30 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes. Cut roll diagonally into 24 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325°, and bake 15 minutes. Turn slices over, and bake an additional 15 minutes (biscotti will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on wire rack.

Note:

Elizabeth J. Taliaferro,

March 1995
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