Cheddar-Parmesan Biscotti

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2 3/4 cups flour (about 12 1/3 ounces)

1/2 cup (2 ounces) extrasharp reduced-fat shredded cheddar cheese

1/3 cup (about 1 1/2 ounces) freshly grated Parmesan cheese

1/4 cup sun-dried tomato pieces

3 tablespoons yellow cornmeal

3 tablespoons pine nuts, toasted

2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon dried basil

1/3 cup fat-free milk

1 tablespoon olive oil

2 large eggs

1 large egg white

Cooking spray

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