Parmesan Biscotti: The antidote for your candy overdose

Champagne and Biscotti

Two old friends hanging out — Champagne and Biscotti

When I first attempted making savory biscotti about a month ago, I used cheddar cheese and cayenne pepper. The end result was so delicious that I wanted to try the initial recipe that had piqued my curiosity. The recipe, from a 2006 issue of Gourmet magazine, is for Parmesan and Black Pepper Biscotti and has stellar reviews online.

Even Deb from Smitten Kitchen gave it a try years ago in mid-December and called the biscotti the perfect antidote to sugary holiday treats. (And yes, I am stealing her name for it because it’s totally true.)

So if you’re like me and the thought of one more chocolate truffle makes you cringe, consider whipping up a batch of these. They are not at all sweet — but they are rich with a hefty kick of spice and full of cheesy flavor. While you could eat them with coffee, these biscotti are better suited for Champagne and lush red wines. They’d be perfect as an hors d’oeuvre at a fancy soiree or paired with an aperitif at a dinner party.

Or, let’s be honest, eaten while standing alone in your kitchen at midnight. No shame here, people.

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