I have a thing for biscotti. It began year’s ago when I first discovered a recipe for Dark Chocolate Walnut Biscotti. They soon became an annual addition to our holiday cookie plates. They are the perfect gift for our favorite coffee and hot chocolate drinkers. It took becoming a food blogger however for me to venture out into the world of savory biscotti. Boy am I glad I did. These Cheddar-Parmesan Savory Biscotti with sundried tomatoes and toasted pine nuts are just what that bowl of soup needed.
If you are new to biscotti baking there is a two-step process. First is to make the dough and bake it in two logs. Once the logs are cooled they are sliced into 1/2-thick slices and baked again. The idea is to dry them out a good bit, yielding a nice crispy dunk-worthy biscotti. I shared these with my Healthy Choices buddy and her first response was “tomato soup.” Hints of cheddar and sundried tomatoes may have planted that seed, but no doubt dunking these Cheddar-Parmesan Savory Biscotti in a bowl of tomato soup sounds like pure comfort.
- 2¾ cups all-purpose flour
- ½ cup reduced fat extra-sharp cheddar cheese
- ⅓ cup freshly grated parmesan cheese
- ¼ cup sundried tomato pieces
- 3 Tbl. yellow cornmeal
- 3 Tbl. pine nuts, toasted
- 2 tsp. baking powder
- ¾ tsp. salt
- ½ tsp. dried basil
- ⅓ cup fat-free milk
- 1 Tbl. olive oil
- 2 large eggs
- 1 large egg white
- cooking spray
- 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.
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