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Keep a stash of these savory biscotti in your desk drawer for a quick snack. They'd also be good with soup or chili. They'll keep up to a week stored in an airtight container.

Maureen Callahan
Recipe by Cooking Light July 2006

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Recipe Summary

Yield:
24 servings (serving size: 1 biscotto)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 8 ingredients (through basil) in a large bowl.

  • Combine milk, oil, eggs, and egg white; stir with a whisk. Add milk mixture to flour mixture, stirring until well blended. (Dough will be crumbly and slightly dry.)

  • Turn dough out onto a lightly floured surface; knead 7 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 25 minutes. Remove from baking sheet; cool 10 minutes on wire rack.

  • Reduce oven temperature to 325°.

  • Cut each roll diagonally into 12 (1/2-inch) slices; stand slices upright on baking sheet. Bake 25 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Nutrition Facts

91 calories; calories from fat 27%; fat 2.7g; saturated fat 0.8g; mono fat 0.9g; poly fat 0.6g; protein 3.6g; carbohydrates 12.8g; fiber 0.5g; cholesterol 20mg; iron 1mg; sodium 173mg; calcium 62mg.
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