Healthified Sun-Dried Tomato Biscotti with Basil-Cream Cheese Topping

 

1/4

cup sun-dried tomato halves (not oil-packed)

2

eggs

2

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)

• 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.