When it comes to biscotti, the process always stays the same, but the flavors never, ever, have to.
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Try a Recipe
Try a Recipe
When it comes to biscotti, the process always stays the same, but the flavors never, ever, have to.
Yum!
OMGosh! Mark, I think you just changed my life. These cheesy biscotti sound delicious. I’m assuming I can use any semi-hard cheese? Cheddar is hard to find in Italy but Emmental is not.. neither is parmesan but I wonder if it’s to firm for this use. I’m so excited, and I can’t wait to try out your recipe!!!Ciao!Lhttp://www.hippressurecooking.com/making pressure cookers hip again, one recipe at a time!