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Sun-Dried Tomato Biscotti with Basil-Cream Cheese Topping
Sun-Dried Tomato Biscotti with Basil-Cream Cheese Topping
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Prep Time:
20 minutes
Total Time:
1 hour 50 minutes
Delicious savory sun-dried tomato biscotti with creamy topping, perfect for sharing with friends!
Ingredients:
  • 1/4 cup sun-dried tomato halves (not oil-packed)
  • 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)
  • 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)
Instructions:
  • Preheat oven to 350°F. Place dried tomatoes in a small bowl and cover with boiling water. Allow to sit for 5 minutes, then drain, saving 2 tablespoons of the liquid. Finely chop the tomatoes.
  • Combine eggs and oil with the reserved tomato liquid in a medium bowl until smooth. Add flour, sugar, baking powder, salt, 1/8 teaspoon garlic powder, and red pepper. Mix in tomatoes. Split dough in half and shape each half into a 10x3-inch rectangle on an ungreased cookie sheet.
  • Bake for 25 to 30 minutes until golden brown. Allow to cool on the cookie sheet for 10 minutes. Cut each rectangle into 16 slices and place them cut side down on the cookie sheet.
  • Bake the biscotti for 10 minutes, then flip them over and bake for another 10 minutes until they are crisp and golden brown. Transfer them from the baking sheet to a cooling rack and let them cool completely for about 30 minutes.
  • Combine cream cheese, basil, and a hint of garlic powder in a small bowl. Spread each biscotti with around 1/2 teaspoon of the cream cheese mixture, then top with approximately 1/2 teaspoon of chèvre cheese to serve.

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