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Cheddar-Parmesan Savory Biscotti {with Sundried Tomatoes}

Cooking Light July 2006
4 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 24
Calories 91 kcal

Ingredients
  

  • 2 3/4 cups all-purpose flour
  • 1/2 cup reduced fat extra-sharp cheddar cheese
  • 1/3 cup freshly grated parmesan cheese
  • 1/4 cup sundried tomato pieces
  • 3 Tbl. yellow cornmeal
  • 3 Tbl. pine nuts toasted
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 tsp. dried basil
  • 1/3 cup fat-free milk
  • 1 Tbl. olive oil
  • 2 large eggs
  • 1 large egg white
  • cooking spray

Instructions
 

  • Preheat oven to 350 degrees.
  • Combine flour and next 8 ingredients (through basil) in large bowl.
  • Whisk together milk, oil, eggs and egg white. Mix into flour mixture, stirring until well blended. Dough will be crumbly and slightly dry.
  • Turn dough out onto a lightly floured surface; knead 10 times. Divide dough in half. Shape each half into an 8-inch long log, about 1 inch thick. Place both onto baking sheet coated with cooking spray.
  • Bake for 25 minutes. Remove from baking sheet and cool on wire rack for 10 minutes.
  • Reduce oven temp. to 325 degrees. Cut each log into 12 (1/2-inch) thick slices. Stand slices upright on baking sheet. Bake 25 minutes. Remove from baking sheet and cool completely on wire rack. Store in an air tight container for up to a week.

Notes

One Biscotti = 2 WW Pts+