Cheddar Biscotti
Website
Source URL: www.nytimes.com/pages/dining/index.html
Cuisine: North American
Course: Breads
Reviews
1 reviews,
average rating 5.0 / 5
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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.