Savory biscotti are great for dipping into chili. Make these a couple days ahead, and store in an airtight container.Savory biscotti are great for dipping into chili—they really complete the meal!

Krista Ackerbloom Montgomery & Ann Taylor Pittman
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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 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.

Nutrition Facts

83 calories; calories from fat 30%; fat 2.8g; saturated fat 1.5g; mono fat 0.5g; poly fat 0.1g; protein 3.9g; carbohydrates 10.8g; fiber 0.4g; cholesterol 32mg; iron 0.8mg; sodium 160mg; calcium 80mg.