Savory Cheese Biscotti

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

Yield: 2 dozen (serving size: 1 biscotti)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 65
  • Calories from fat: 26%
  • Fat: 1.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.5g
  • Carbohydrate: 9.2g
  • Fiber: 0.3g
  • Cholesterol: 2mg
  • Iron: 0.6mg
  • Sodium: 134mg
  • Calcium: 32mg

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

  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.
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