Savory biscotti are great for dipping into chili. Make these a couple days ahead, and store in an airtight container.
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
How to Make It
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.
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