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
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, whisk together flours, baking powder, thyme, salt and black pepper. Set aside.
- In another bowl, mix together yogurt, butter and eggs. Fold in cheese.
- Add wet ingredients to dry ingredients and mix until dough comes together.
- On a floured surface, roll out dough into a 16-inch log. Press down to 1/2-inch thickness.
- Place log on tray coated with cooking spray and bake for 25-30 minutes or until it starts to turn golden brown.
- Remove from oven and carefully place on rack to cool for 10 minutes.
- Lower oven to 325 degrees Fahrenheit.
- 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.)
- Put back into oven and bake about another 25 minutes or until golden brown all over (careful not burn edges.)
- Remove from oven and cool biscotti on a wire rack.
- Serve in bread basket or instead of crackers with cheese or soup/chili.