Sunday, December 27, 2009

Another go-around with Biscottis that Hit Successful Scores!

I am going to say that it was from the help of my dad and my new bread knife! This biscotti recipe was inspired from Cooking Light's Savory Two-Cheese Biscotti from a magazine cut-out.
Ingredients (modified to our liking):
2 3/4 c Flour

3/4 c Shredded extra sharp cheddar cheese
1/2 c Shredded mozzarella cheese
2 t Baking powder
3/4 t Salt
1/4 t Ground red pepper
1/4 c Skim milk
2 t Olive Oil
3 large eggs
Cooking spray

1. Preheat Oven to 350.

2. Mix flour with the next 5 ingredients (through pepper). Combine wet ingredients in a separate bowl, and whisk. Add milk mixture to dry ingredients, and stir until well mixed. The dough should be crumbly and dry. Turn onto a lightly floured surface and knead 8 times. Divide dough in half. Shape each half into 8 inch long by 1 inch thick strips. Bake these two halves in the oven for 30 mins. Remove from oven and let sit on a wire rack for 10 mins. 3. Reduce the oven temp. to 325. 4. After the two halves cool cut them up into 2/3 inch pieces diagonally and place slices, cut sides down, on baking sheet. Bake for 10 mins at 325. Remove from baking sheet and let cool on wire rack before eating. I couldn't wait more than 2 mins!

We dipped these in bean salsa! Delish! Try it out an let me know what you think!

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