Playing with Biscotti
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Looking for something a little different this year? Try this Savory Biscotti, recipe by Giada De Laurentiis. These will be exquisite with an artisan cheese and meat platter, along with some fresh apples, pears, grapes, fresh or dried figs, nuts, and olives. They have a nice, crumbly texture, not too crunchy like some biscotti. They’re slightly sweet, but the herbs and fennel give the a surprising depth of flavor.
Savory Biscotti … just a hint of lemon zest would be divine in these!
Going by the recipe, these make large biscotti. For an upcoming appetizer party, I think I’ll make these, but split the dough into two loaves and make the individual biscotti more bite-sized.
For a dessert biscotti, try this Peppermint Biscotti recipe. The peppermint flavor is quite subtle, so depending on your tastes, you might want to double the amount of extract.
The recipe calls for white chocolate, but I prefer dark chocolate.