In a recent post, I mentioned that I had been on a biscotti kick. I baked several different types over the holidays, all sweet, made with sugar and various types of nuts. But in the comment section, thanks to a fellow blogger, I got wind of a different type of biscotti made with cheese and pepper that sounded too intriguing to forget. I love it when things that you expect to be simply sweet are turned into something savoy instead — like the sage macaron I had for lunch today.
I googled the recipe reviews for the link that she gave me (Parmesan and black pepper biscotti) and it sounded like a winner. However, I didn’t happen to have any Parmesan cheese at my house and I had just polished off the last of the pecorino, which is my go-to substitute. But I did, thanks to my stepdad who is also a cheese fanatic, have a huge hunk of two-year aged white cheddar from Wisconsin that was begging to be used in something fun.
I’m sure I could have switched out the cheddar in the original recipe just fine but I thought I’d do some additional internet digging to see what else was out there. And I stumbled upon what seemed like the perfect fit — a recipe from the famed Mark Bittman for Cheddar and Cayenne Biscotti.
I ran to the kitchen so fast, I practically hurt myself!