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Savory Two-Cheese Biscotti

Becky Luigart-Stayner
Yield 2 dozen (serving size: 1 biscotto)
Savory biscotti are great for dipping into chili. Make these a couple days ahead, and store in an airtight container.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. Reduce oven temperature to 325°.

  4. 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.