Savory Two-Cheese Biscotti

Ingredients

• 2 teaspoons double-acting baking powder 
• 3 ounces cheddar cheese shredded
• 3 large eggs 
• 0.3 cup skim milk fat-free
• 2.8 cups flour all-purpose
• 0.3 teaspoon ground pepper red
• 2 teaspoons olive oil 
• 2 ounces parmesan fresh grated
• 0.8 teaspoon salt 

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• wire rack
• measuring cup

Directions

1. Preheat oven to 35
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and next 5 ingredients (through pepper) in a large bowl.
4. Combine milk, oil, and eggs; stir with a whisk.
5. Add milk mixture to flour mixture, stirring until well blended (dough will be dry and crumbly). Turn out onto a lightly floured surface; knead 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll.
6. Place rolls, 6 inches apart, on a baking sheet coated with cooking spray; flatten to 1-inch thickness.
7. Bake at 350 for 30 minutes.
8. Remove from baking sheet; cool 10 minutes on wire rack.
9. Reduce oven temperature to 32
10. Cut each roll diagonally into 12 (2/3-inch) slices.
11. Place slices, cut sides down, on baking sheet.
12. Bake at 325 for 10 minutes. Turn biscotti over; bake an additional 10 minutes (biscotti will be slightly soft in center but will harden as they cool).
13. Remove from baking sheet; cool completely on wire rack.