| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Breads | 24 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 2 | tb | Yellow cornmeal |
| 1 | ts | Baking powder |
| 1 | ts | Salt |
| 1 | ts | Sugar |
| 1/2 | ts | Dried basil |
| 1/2 | c | Nonfat sour cream |
| 2 | tb | Margarine; melted |
| 3 | Egg whites | |
| 1/2 | c | Shredded smoked cheddar cheese; (2 ounces) |
| Vegetable cooking spray |
INSTRUCTIONS
Combine first 6 ingredients in a large bowl. Combine sour cream and next 2 ingredients in a small bowl; stir with a wire whisk until blended. Stir in cheese; add to flour mixture, stirring until well-blended (dough will be crumbly). Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness. Bake at 350 degrees for 30 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes. Cut roll diagonally into 24 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees, and bake 15 minutes. Turn slices over, and bake an additional 15 minutes (biscotti will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on wire rack. Yield: 2 dozen (serving size: 1 biscotti). Posted to MC-Recipe Digest V1 #180 Date: Fri, 2 Aug 1996 16:55:01 -0500 From: "Lisa K." <lisabeth@shore.net> NOTES : The cheese makes these savory biscotti softer than sweet ones -- perfect with soup.
A Message from our Provider:
“A family altar can alter a family.”