Cheddar Biscotti

Page: www.nytimes.com/2010/09/29/dining/29minirex.html

Cuisine: North American | Course Type: Breads

(1 review)

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Recipe Review

Loved these ... and so easy to do. Even tastier with a bit of the New York Times Tomato Jam recipe from a few years back. (Both are Mark Bittman recipes). Maybe a smidgen more salt would be good.

Served with a tomato and red lentil soup. Can't wait to do a pepper jack version to serve with beef chili or black bean soup.

10/11/10 -- Made with pepper jack and these were even better. This recipe is a definite keeper.

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