The cheese makes these savory biscotti softer than sweet ones--perfect with soup.
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
How to Make It
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.
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