savory Cheese biscuit

[Guest guest]

Just use Whole Wheat pastry flour or unbleached All purpose flour. For

sugar just substitute the Turbindo Sugar/Sugar in the Raw. = Parts

Judy

-

Elizabeth Marie

Thursday, August 23, 2007 11:40 PM

Re: savory cheese biscotti

 

 

Have question for anyone that can answer

These look yummy however, possible that can be made

with another type of flour since not eating white

flour or white sugar

Any suggestions anyone ever try soy flour

 

Thanks In Advance,

Elizabeth

--- akfral wrote:

 

> Cooking Light....

> These are good with soup, but mine were too cakey.

> Probably needed more bake

> time but I think I was in a rush to get dinner on.

>

>

> Ingredients

> object2= " ?>2 cups all-purpose flour

> object2= " ?>2 tablespoons yellow cornmeal

> object2= " ?>1 teaspoon baking powder

> object2= " ?>1 teaspoon salt

> object2= " ?>1 teaspoon sugar

> object2= " ?>1/2 teaspoon dried basil

> object2= " ?>1/2 cup nonfat sour cream

> object2= " ?>2 tablespoons margarine, melted

> object2= " ?>3 egg whites

> object2= " ?>1/2 cup (2 ounces) shredded smoked

> cheddar cheese

> object2= " ?> Vegetable cooking spray

>

> Preparation

> Combine first 6 ingredients in a large bowl. Combine

> sour cream and next 2

> ingredients in a small bowl; stir with a wire whisk

> until blended. Stir in

> cheese; add to flour mixture, stirring until

> well-blended (dough will be

> crumbly).

> Turn the dough out onto a lightly floured surface,

> and knead lightly 7 or 8

> times. Shape dough into a 16-inch-long roll. Place

> roll on a baking sheet

> coated with cooking spray, and flatten roll to

> 1-inch thickness.

> Bake at 350° for 30 minutes. Remove roll from baking

> sheet to a wire rack,

> and let cool 10 minutes. Cut roll diagonally into 24

> (1/2-inch) slices, and

> place, cut sides down, on baking sheet. Reduce oven

> temperature to 325°, and

> bake 15 minutes. Turn slices over, and bake an

> additional 15 minutes (biscotti

> will be slightly soft in center but will harden as

> they cool). Remove from

> baking sheet; let cool completely on wire rack.

>

> Yield

> 2 dozen (serving size: 1 biscotti)

>

> Nutritional Information

> CALORIES 65(26% from fat); FAT 1.9g (sat 0.7g,mono

> 0.7g,poly 0.4g); PROTEIN

> 2.5g; CHOLESTEROL 2mg; CALCIUM 32mg; SODIUM 134mg;

> FIBER 0.3g; IRON 0.6mg;