Cooky Cookie

I love when I find a recipe that takes a dish and uses it in an unexpected way. Anything that is typically sweet and given a savory twist is always fun. I love serving dishes that are new, different and warrant a response of, "I've never seen it done like this before!" This recipe is just that kind. A typical Italian cookie, most often served with coffee remixed with savory ingredients and served along side a bowl of chili. Now that is unexpected!

Savory Two Cheese Biscotti
Adapted from 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 extra sharp 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 log. Place logs, 6 inches apart, on a baking sheet coated with cooking spray or lined with parchment; 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 using a serrated knife.

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.

Serve with Chili or other savory meat dish.

Click Here for My Adapted Printable Recipe