The recipe in the NY Times looked easy enough, and I had all the ingredients, so last night I made cheddar cheese biscotti.
It’s a simple enough recipe, shred the cheese in the food processor, mix in the eggs thoroughly, then add the dry ingredients and pulse a few times. Turn out onto a lightly floured surface and bring it together with your hands, shape and bake.
I egg washed it first, and didn’t bother to bake the second and third times with the slices on their sides. I just sliced it, separated the slices and put them back in the oven for 15 minutes.
NICE! They taste like goldfish, but not as crunchy. You definitely don’t need to dunk these biscotti in anything to eat them.
There you have it – simple, tasty, elegant – and everyone will be amazed you made your own!