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Cheddar Cheese Biscotti - go savory with these delicious cracker like nibbles @tspbasil

Cheddar Cheese Biscotti


  • Yield: 24-26 biscotti. 1x

Description

Instead of crackers, try this savory version of the Italian cookie. Cheddar cheese biscotti pair well with soup, chili and cheese platers.


Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 2 tablespoons fresh thyme, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup plain Greek style yogurt
  • 2 tablespoons unsalted butter, melted
  • 2 eggs
  • 6 ounces Extra Sharp Cheddar cheese, shredded

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, whisk together flours, baking powder, thyme, salt and black pepper. Set aside.
  3. In another bowl, mix together yogurt, butter and eggs. Fold in cheese.
  4. Add wet ingredients to dry ingredients and mix until dough comes together.
  5. On a floured surface, roll out dough into a 16-inch log. Press down to 1/2-inch thickness.
  6. Place log on tray coated with cooking spray and bake for 25-30 minutes or until it starts to turn golden brown.
  7. Remove from oven and carefully place on rack to cool for 10 minutes.
  8. Lower oven to 325 degrees Fahrenheit.
  9. Using a serrated knife, carefully slice biscotti into 1/2-inch pieces. Place on cooking tray bottom side down (this way you won’t have to flip them during baking.)
  10. Put back into oven and bake about another 25 minutes or until golden brown all over (careful not burn edges.)
  11. Remove from oven and cool biscotti on a wire rack.
  12. Serve in bread basket or instead of crackers with cheese or soup/chili.