| 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.
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