Cheddar-Parmesan Biscotti

Keep a stash of these savory biscotti in your desk drawer for a quick snack. They'd also be good with soup or chili. They'll keep up to a week stored in an airtight container.

Yield: 24 servings (serving size: 1 biscotto)

Ingredients

• 2 3/4  cups  flour (about 12 1/3 ounces)
• 1/2  cup  (2 ounces) extrasharp reduced-fat shredded cheddar cheese
• 1/3  cup  (about 1 1/2 ounces) freshly grated Parmesan cheese
• 1/4  cup  sun-dried tomato pieces
• 3  tablespoons  yellow cornmeal
• 3  tablespoons  pine nuts, toasted
• 2  teaspoons  baking powder
• 3/4  teaspoon  salt
• 1/2  teaspoon  dried basil
• 1/3  cup  fat-free milk
• 1  tablespoon  olive oil
• 2  large eggs
• 1  large egg white
• Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 8 ingredients (through basil) in a large bowl.

Combine milk, oil, eggs, and egg white; stir with a whisk. Add milk mixture to flour mixture, stirring until well blended. (Dough will be crumbly and slightly dry.)

Turn dough out onto a lightly floured surface; knead 7 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 25 minutes. Remove from baking sheet; cool 10 minutes on wire rack.

Reduce oven temperature to 325°.

Cut each roll diagonally into 12 (1/2-inch) slices; stand slices upright on baking sheet. Bake 25 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Nutritional Information

Calories:

91 (27% from fat)

Fat:

2.7g (sat 0.8g,mono 0.9g,poly 0.6g)

Protein:

3.6g

Carbohydrate:

12.8g

Fiber:

0.5g

Cholesterol:

20mg

Iron:

1mg

Sodium:

173mg

Calcium:

62mg