Savory Biscotti Recipe

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Savory Biscotti
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Ingredients:

Directions:

  1. Mix together the flour, corn meal, baking powder, rosemary and salt.
  2. Set aside.
  3. In a large bowl with an electric mixer, beat together the butter and sugar.
  4. Add the mustard,parmesan cheese and the eggs.
  5. Add the dry ingredients and continue mixing until well blended.
  6. Fold in the nuts.
  7. On a lightly floured surface, divide the dough in half and form two loaves about 11 inches long and 2 inches wide and place on a lightly greased baking sheet.
  8. Bake for about 20 minutes in a preheated 375 degree oven or until they are slightly golden brown.
  9. Allow to cool for 5 minutes,then using aserrated knife cut into 3/4 inch slices.
  10. Place these slices back on the baking sheet, and cook an additional 5-10 minutes or until the cookies are golden in color and dry.
  11. Cool, and store in an airtight container.
  12. If the dough seems too sticky to form into logs, refrigerate for one hour first.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 235.05 Kcal (984 kJ)
Calories from fat 122.34 Kcal
% Daily Value*
Total Fat 13.59g 21%
Cholesterol 44.78mg 15%
Sodium 194.7mg 8%
Potassium 153.54mg 3%
Total Carbs 20.89g 7%
Sugars 3.5g 14%
Dietary Fiber 1.66g 7%
Protein 8.74g 17%
Vitamin C 0.3mg 0%
Iron 0.9mg 5%
Calcium 126.9mg 13%
Amount Per 100 g
Calories 406.27 Kcal (1701 kJ)
Calories from fat 211.47 Kcal
% Daily Value*
Total Fat 23.5g 21%
Cholesterol 77.4mg 15%
Sodium 336.54mg 8%
Potassium 265.4mg 3%
Total Carbs 36.11g 7%
Sugars 6.05g 14%
Dietary Fiber 2.87g 7%
Protein 15.11g 17%
Vitamin C 0.5mg 0%
Vitamin A 0.1mg 2%
Iron 1.6mg 5%
Calcium 219.3mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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