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Cheddar Cheese, Walnut
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| Unbleached all purpose flour | 1¾ cups |
| Yellow cornmeal | ¼ cup |
| Dried, crushed oregano | 1 Tbsp |
| Baking powder | ½ tsp |
| Salt | ½ tsp |
| Ground black pepper | ½ tsp |
| Extra-sharp, cheddar cheese, | 10 oz |
| Cut into small pieces | |
| Eggs | 3 large |
| Walnuts | 1 cup |
| Lightly toasted & coarsely chopped |
Don't be afraid to substitute your favorite cheese for cheddar. Elaine of Onesmartcookieinfo did.
She wrote:
"Love your site! I tried the cheese and walnut biscotti this afternoon, it is really tasty. I was out of cheddar, so used monterey jack. I know the cheddar will have more bite, but this combo was nice too! Have you used any other herb/cheese combinations that you liked? I have some herbs de provence with lavender - I think it would be great in a savory biscotti! Thanks for your great passion for all things baking!"
- Preheat your oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper.
- Whisk together flour, cornmeal, oregano, baking powder, salt, and black pepper in a bowl. Set it aside.
- Process cheddar cheese in a food processor to a small crumbed texture. Add the flour mixture and pulse until blended.
- Add eggs, one at a time, while the motor is still on. Continue processing until dough just comes together.
- Turn it out onto a lightly floured surface and knead in chopped walnuts.
Divide dough in half and shape each half into a log about 12-inches long and 2-inches wide. Place them on the prepared baking sheet.
- Bake for 20-25 minutes, until top is firm to touch and lightly colored.
- Remove from oven and place the baking sheet on a wire rack to cool for about 5 minutes.
- Reduce oven temperature to 325 degrees Fahrenheit.
- Carefully transfer each baked log onto a cutting board. Using a serrated knife, make diagonal slices of about ½-inch thick.
- Arrange these slices, cut side down, on a cool baking sheet. Bake again for 10 minutes on each side, about 20 minutes in total.
- Transfer these cheddar cheese, walnut, low fat biscotti to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 2 weeks.
You can find this and other recipes for low fat biscotti in Biscotti…. and Other Low-Fat Cookies written by Maria Robbins and published by St. Martin’s Press, 175 Fifth Avenue, New York, New York. 1997.
