This Week’s Minimalist: Cheddar Biscotti

When it comes to biscotti, the process always stays the same, but the flavors never, ever, have to.

Posted in Baking

2 Comments

  1. Anonymous said...

    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!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>