Review: Savory Two-Cheese Biscotti - 3/05

[Peggy]

A search for this recipe didn't turn up another thread so I begin a review on these. They were so easy to make and came out really well. I've only made biscotti a few times and I always think it will take longer than it actually does. The combination of cheddar and parmesan cheeses give them an excellent flavor. Mine aren't as crunchy and hard as the kind you buy at the store but I prefer them a bit softer. I think these would be a great accompaniment to soup.

Peggy

[KelLeg]

Thanks for the review. I don't think I even saw this recipe. Sounds good. Not sure the others in my house would like them, but I could try!

[jem927]

Can someone post the recipe for these?? Sounds like a good accompaniment to something I am making this weekend.

Thanks!

Jamie

[Peggy]

Here it is!

Peggy


Savory Two-Cheese Biscotti
From Cooking Light


Savory biscotti are great for dipping into chili. Make these a couple days ahead, and store in an airtight container.

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

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.

Yield: 2 dozen (serving size: 1 biscotto)

[jem927]

THANK YOU!

J.

[Terrytx]

I am soooo glad you posted this review. I also overlooked this recipe. I bet they would also be good with a salad.

[Lynn B]

Thanks, Peggy! I've been eyeing that recipe. I make a lot of biscotti, but not very often do I make savory ones. But every time I do, I think, "Dang! These are delicious! I should make them more often!" :rolleyes: ;) :)

Lynn

[SusanMac]

I made these last night to go with lamb stew. They turned out good, but they were nothing special & not nearly as good as I had expected. Don't get me wrong, we'll definitely finish them off. But, DH & I agreed that we'd rather have the cornmeal scones from a few months ago if we're having soup or stew. I probably won't make them again. They were definitely easy, though.