Savory Two-Cheese Biscotti
- 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
Preheat oven to 350Â°.
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 350Â° for 30 minutes. Remove from baking sheet; cool 10 minutes on wire rack.
Reduce oven temperature to 325Â°.
Cut each roll diagonally into 12 (2/3-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325Â° 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.
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)
|Calories per serving:||83|
|Caloriesfromfat per serving:||30%|
|Fat per serving:||2.8g|
|Saturated fat per serving:||1.5g|
|Monounsaturated fat per serving:||0.5g|
|Polyunsaturated fat per serving:||0.1g|
|Protein per serving:||3.9g|
|Carbohydrate per serving:||10.8g|
|Fiber per serving:||0.4g|
|Cholesterol per serving:||32mg|
|Iron per serving:||0.8mg|
|Sodium per serving:||160mg|
|Calcium per serving:||80mg|