Savory Biscotti

http://community.jeroxie.com/groups/cookbook-challenge/

I'm posting this a day late, but the last Cookbook Challenge theme was Crunchy. This one wasn't quite as easy as you would expect! It's hard to find a recipe in a cookbook based on the crunchiness, because they certainly don't list anything in the index under "Crunchy". So I had to think of food that was definitely crunchy, and I remembered this recipe I had seen in the Best of Weight Watchers Magazine cookbook for savory biscotti. They didn't turn out quite as crunchy as I thought they would, but they were yummy!

2 tbsp olive oil

1 tbsp unsalted butter, melted

3 garlic cloves, finely chopped

2 tsp fennel seeds, crushed

1/2 tsp curry powder

2 cups all-purpose flour

2 tbsp yellow cornmeal

1 1/2 tsp baking powder

2 tsp sugar

1 tsp salt

1/4 tsp cayenne

2 egg whites

1 large egg

Note 1: I'm assuming that because this is a Weight Watchers recipe, they replaced 1 egg with 2 egg whites to save calories. So you don't need to use 2 egg whites and 1 egg if it's too much trouble, you can just use 2 whole eggs.

Note 2: Three cloves of garlic may seem like a lot, but the fennel balances it out!

Note 3 (from the cookbook): To crush the fennel seeds, place them on a piece of wax paper, fold over some of the paper to cover, and then press down with a rolling pin.

Preheat the oven to 350F.

Stir the oil, butter, garlic, fennel seeds, and curry powder in a medium microwavable bowl. Microwave on High until aromatic, 10-35 seconds. Let cool.

Whisk the flour, cornmeal, baking powder, sugar, salt, and cayenne in a large bowl.

Whisk the egg whites and egg into the butter mixture; stir into the flour mixture with a wooden spoon until a stiff dough forms.

On a lightly floured surface, roll dough into two 12-inch logs and place 2 inches apart on an ungreased baking sheet.

 Bake until light golden and firm to the touch, about 25 minutes. Let cool completely. With a serrated knife, slice the logs on a slight angle 1/4-inch thick.

 Arrange the slices flat on the baking sheet. Bake 5-6 minutes, turn, and bake until light golden on both sides, 5-6 minutes more.