John and I had just finished off a bag of Maria's biscotti which we came across at a farmer's market in western New Jersey. They were black olive biscotti. Perfect with a glass of wine or as an accompaniment to an antipasto platter.
It got me thinking. I've made savory biscotti in the past, but not for a long time. As I started to look around for inspiration, I came across this recipe which very much reminded me of the delicious cheese straws I used to make in my youth for all of our dinner parties. They were light, flaky, buttery twists filled with sharp cheddar cheese and spiced with cayenne pepper. They were also labor intensive and time consuming. My youth has long since passed, and I no longer spend my time twisting cheese straws. So I thought why not combine the flavors of those gorgeous flaky treats with the ease of biscotti?
Of course, me being me, I had to tinker with the recipe adding butter and playing with the amount of flour. They didn't turn out as expected, so I went back to the original. These biscotti lack the buttery flavor, and I do think a bit more tinkering may be in order. But they hit the spot when you want something uncomplicated with a touch of heat.