Savory Two-Cheese Biscotti

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)

Ingredients

• 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

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 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.

Nutritional Information

Calories:

83 (30% from fat)

Fat:

2.8g (sat 1.5g,mono 0.5g,poly 0.1g)

Protein:

3.9g

Carbohydrate:

10.8g

Fiber:

0.4g

Cholesterol:

32mg

Iron:

0.8mg

Sodium:

160mg

Calcium:

80mg