|Unbleached all purpose flour||1¾ cups|
|Yellow cornmeal||¼ cup|
|Dried, crushed oregano||1 Tbsp|
|Baking powder||½ tsp|
|Ground black pepper||½ tsp|
|Extra-sharp, cheddar cheese,||10 oz|
|Cut into small pieces|
|Lightly toasted and coarsely chopped|
Don’t be afraid to substitute your favorite cheese for cheddar. Elaine of Onesmartcookieinfo did.
“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!”
|May 28, 2008|
- 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.