Cheddar-Parmesan Savory Biscotti {with Sundried Tomatoes}
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine flour and next 8 ingredients (through basil) in large bowl.
  3. Whisk together milk, oil, eggs and egg white. Mix into flour mixture, stirring until well blended. Dough will be crumbly and slightly dry.
  4. 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.
  5. Bake for 25 minutes. Remove from baking sheet and cool on wire rack for 10 minutes.
  6. 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+
Nutrition Information
Serving size: 1 Calories: 91 Fat: 2.7 Saturated fat: 0.8 Carbohydrates: 12.8 Sodium: 173 Fiber: 0.5 Protein: 3.6 Cholesterol: 20
Recipe by Lemony Thyme at http://www.lemonythyme.com/cheddar-parmesan-savory-biscotti-with-sundried-tomatoes/