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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Savory Two-Cheese Biscotti

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

Cooking Light MARCH 2005

  • Yield: 2 dozen (serving size: 1 biscotto)

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.

Nutritional Information

Amount per serving
  • Calories: 83
  • Calories from fat: 30%
  • Fat: 2.8g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.9g
  • Carbohydrate: 10.8g
  • Fiber: 0.4g
  • Cholesterol: 32mg
  • Iron: 0.8mg
  • Sodium: 160mg
  • Calcium: 80mg
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Savory Two-Cheese Biscotti recipe

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