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Prep 20min
Total1hr50min
Servings32
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Ingredients
Biscotti
1/4
cup sun-dried tomato halves (not oil-packed)
2
eggs
3
tablespoons olive oil
2
cups all-purpose flour
1/4
cup sugar
2
teaspoons baking powder
1/4
teaspoon salt
1/8
teaspoon garlic powder
Dash ground red pepper (cayenne)
Topping
4
oz (half of 8-oz package) reduced-fat cream cheese (Neufchâtel), softened
2
tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
Dash garlic powder
1/4
cup crumbled chèvre (goat) cheese (1 oz)
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Steps
1
Heat oven to 350°F. In small bowl, pour enough boiling water over dried tomatoes to cover. Let stand 5 minutes; drain, reserving 2 tablespoons liquid. Finely chop tomatoes.
2
In medium bowl, mix eggs, oil and reserved tomato liquid until well blended. Stir in flour, sugar, baking powder, salt, 1/8 teaspoon garlic powder and the red pepper. Stir in tomatoes. Divide dough in half. On ungreased cookie sheet, shape each half into 10x3-inch rectangle.
3
Bake 25 to 30 minutes or until golden brown. Cool on cookie sheet 10 minutes. Cut each rectangle crosswise into 16 (about 1/2-inch) slices. Turn slices cut side down on cookie sheet.
4
Bake 10 minutes. Turn biscotti. Bake about 10 minutes longer or until crisp and golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
5
In small bowl, mix cream cheese, basil and dash of garlic powder. To serve, spread each biscotti with about 1/2 teaspoon cream cheese mixture; sprinkle with about 1/2 teaspoon chèvre cheese.
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On average, a 200-pound person walking a mile and a half a day will lose 14 pounds a year without a change in eating habits!
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