Savory Two-Cheese Biscotti

Savory Two-Cheese Biscotti Recipe
Becky Luigart-Stayner
Savory biscotti are great for dipping into chili. Make these a couple days ahead, and store in an airtight container.

Yield:

2 dozen (serving size: 1 biscotto)

Recipe from

Nutritional Information

Calories 83
Caloriesfromfat 30 %
Fat 2.8 g
Satfat 1.5 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 3.9 g
Carbohydrate 10.8 g
Fiber 0.4 g
Cholesterol 32 mg
Iron 0.8 mg
Sodium 160 mg
Calcium 80 mg

Ingredients

2 3/4 cups all-purpose flour
3/4 cup (3 ounces) shredded extrasharp cheddar cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 cup fat-free milk
2 teaspoons olive oil
3 large eggs
Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper) in a large bowl. Combine milk, oil, and eggs; stir with a whisk. Add milk mixture to flour mixture, stirring until well blended (dough will be dry and crumbly). Turn out onto a lightly floured surface; knead 8 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 30 minutes. Remove from baking sheet; cool 10 minutes on wire rack.

Reduce oven temperature to 325°.

Cut each roll diagonally into 12 (2/3-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn biscotti over; bake an additional 10 minutes (biscotti will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Note:

Krista Ackerbloom Montgomery & Ann Taylor Pittman,

March 2005
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