Savory Cheese Biscotti Recipe

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Savory Cheese Biscotti Ingredients

2 cup all-purpose flour
2 tbsp yellow cornmeal
1 tsp baking powder
1 tsp salt
1 tsp sugar
1/2 tsp dried basil
1/2 cup nonfat sour cream
2 tbsp margarine -- melted
3 egg whites
1/2 cup shredded smoked cheddar
1 cheese -- (2 ounces)
1 vegetable cooking spray

A Recipe for
Savory Cheese Biscotti

The more you eat, the less flavor; the less you eat, the more flavor.
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This Recipe for Savory Cheese Biscotti is one of thousands in the Recipes-to-go Bread Cookbook.

Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.

Savory Cheese Biscotti Recipe
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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”
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Food Tip
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This is a recipe for Savory Cheese Biscotti from the recipe cookbook of Recipes-to-go (Bread)

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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Soup and fish explain half the emotions of human life.
Sydney Smith

Savory Cheese Biscotti

A good cook is like a sorceress who dispenses happiness.
Elsa Schiapirelli

Savory Cheese Biscotti Directions

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).

Recipe By : Cooking Light, March 1995, page 132

From: Conni Marais (X3648) On Fri, Aug

Serves: 24

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Savory Cheese Biscotti Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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