Savory Two Cheese Biscotti
Adapted from Cooking Light March 2005
Yield: 2 dozen (serving size: 1 biscotto)
- 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
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