Cheddar-Parmesan Biscotti Recipe

Name: Cheddar-Parmesan Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 cups flour (about 12 1/3 ounces); 1/2 cup (2 ounces) extrasharp reduced-fat shredded cheddar cheese; 1/3 cup (about 1 1/2 ounces) freshly grated Parmesan cheese; 1/4 cup sun-dried tomato pieces; 3 tablespoons yellow cornmeal; 3 tablespoons pine nuts, toasted; 2 teaspoons baking powder; 3/4 teaspoon salt; 1/2 teaspoon dried basil; 1/3 cup fat-free milk; 1 tablespoon olive oil; 2 large eggs; 1 large egg white; Cooking spray

Servings: persons

2 3/4 cups flour (about 12 1/3 ounces)
1/2 cup (2 ounces) extrasharp reduced-fat shredded cheddar cheese
1/3 cup (about 1 1/2 ounces) freshly grated Parmesan cheese
1/4 cup sun-dried tomato pieces
3 tablespoons yellow cornmeal
3 tablespoons pine nuts, toasted
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon dried basil
1/3 cup fat-free milk
1 tablespoon olive oil
2 large eggs
1 large egg white
Cooking spray

1
Preheat oven to 350u00b0.
2
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 8 ingredients (through basil) in a large bowl.
3
Combine milk, oil, eggs, and egg white; stir with a whisk. Add milk mixture to flour mixture, stirring until well blended. (Dough will be crumbly and slightly dry.)
4
Turn dough out onto a lightly floured surface; knead 7 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 350u00b0 for 25 minutes. Remove from baking sheet; cool 10 minutes on wire rack.
5
Reduce oven temperature to 325u00b0.
6
Cut each roll diagonally into 12 (1/2-inch) slices; stand slices upright on baking sheet. Bake 25 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 3/4 cups flour (about 12 1/3 ounces), 1/2 cup (2 ounces) extrasharp reduced-fat shredded cheddar cheese, 1/3 cup (about 1 1/2 ounces) freshly grated Parmesan cheese, 1/4 cup sun-dried tomato pieces, and more.

Yes, Cheddar-Parmesan Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheddar-Parmesan Biscotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions