SUN-DRIED TOMATO BISCOTTI WITH BASIL-CREAM CHEESE TOPPING

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

Provided by @MakeItYours

Number Of Ingredients 13

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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)
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)

Steps:

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.
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.
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.
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.
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.