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Savory Cheese Biscotti

Yield 2 dozen (serving size: 1 biscotti)
The cheese makes these savory biscotti softer than sweet ones--perfect with soup.

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

Nutrition 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

How to Make It

  1. 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).

  2. 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.

  3. 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.