1. Heat the oven to 350 degrees and line a baking sheet with parchment paper.
2. Put the eggs, butter and cheese in a food processor and process until yellow and thick, about a minute. Add the flour, baking powder, salt and herbs/seasoning and pulse three or four times, just to integrate the dry ingredients; you don?t want to overwork the gluten in the flour.
3. Turn the dough out onto a lightly floured surface and gently knead it until it holds together ? it may be a bit crumbly at first. Shape the dough into an 8- to 10-inch log, transfer to the prepared baking sheet and gently flatten.
4. Bake until the log begins to color and is firm to the touch, 20 to 25 minutes. Cool for about 10 minutes, then cut on the bias into half-inch slices. Lay the biscotti flat on the baking sheet and bake until crisp and toasted, 15 minutes; turn and toast the second side for another 10 to 15 minutes. Cool completely before serving.
The biscotti will get even crunchier after it cools.
Yield: About 16 biscotti.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (65g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 87 (51%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 149.3mg||46 %|
|Sodium 335.7mg||12 %|
|Potassium 90.3mg||2 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 11.8g|
|Protein 8.8g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 172
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