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Article: Savory biscotti. (includes recipe)
- Article from:
- Sunset
- Article date:
- June 1, 1995
- Author:
CopyrightCOPYRIGHT 1995 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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They're Italian, they're cookies, but they're not for dessert
Biscotti, or twice-baked cookies, are an Italian favorite that has taken the West by storm. No place that serves espresso or cappuccino is without them, and even supermarkets have them by the bag. The Italians favor biscotti for dunking in coffee or sweet wine, or to go with creamy desserts. We think this is a concept that translates well to other parts of the meal, and propose biscotti as a savory stand-in for toast.
Here are two crunchy choices that are meant to be dipped into soup or munched with salad, but that are equally satisfying as a snack, or with a soft cheese as an appetizer.
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