These low fat biscotti are a lean but equally flavorful version of cheddar cheese cookies or crackers. Ingredients are:

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.