Comments on: parmesan black pepper biscotti http://smittenkitchen.com/2006/12/the-anticandy/ Fri, 19 Mar 2010 16:18:05 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Küchenpsychologin http://smittenkitchen.com/2006/12/the-anticandy/#comment-337541 Küchenpsychologin Wed, 16 Dec 2009 11:37:41 +0000 http://smittenkitchen.com/2006/12/the-anticandy#comment-337541 Oooh boy, this looks delicious! I made the classic almond cantucci just a couple of days ago, and am totally in love. (Of course, it also helps that I basically threw together my own recipe despite never having made them before and it worked perfectly - I'm ridiculously proud ;) ) One question remains, though... my almond biscotti are hard as rocks, and in my opinion they should be, as you're supposed to dunk them. These ones, though... the recipe sounds as if they'd turn out just the same, but I can't see myself dunking cheese cookies in a nice glass of Chianti! Help, please? Deb, anyone? How are they supposed to be eaten? Or do they turn out completely different? I'd love to make them for our Christmas dinner (my family, including me, is starting to get tired of all those sweet cookies...)! Oooh boy, this looks delicious! I made the classic almond cantucci just a couple of days ago, and am totally in love. (Of course, it also helps that I basically threw together my own recipe despite never having made them before and it worked perfectly – I’m ridiculously proud ;) )
One question remains, though… my almond biscotti are hard as rocks, and in my opinion they should be, as you’re supposed to dunk them. These ones, though… the recipe sounds as if they’d turn out just the same, but I can’t see myself dunking cheese cookies in a nice glass of Chianti! Help, please? Deb, anyone? How are they supposed to be eaten? Or do they turn out completely different? I’d love to make them for our Christmas dinner (my family, including me, is starting to get tired of all those sweet cookies…)!

]]> By: Sarah http://smittenkitchen.com/2006/12/the-anticandy/#comment-274525 Sarah Sat, 25 Apr 2009 16:57:35 +0000 http://smittenkitchen.com/2006/12/the-anticandy#comment-274525 I made these as a pre-dinner nibble when the in-laws came for Easter and they were a hit - my sister-in-law couldn't believe they weren't shop bought! I'll definitely be making them again. I made these as a pre-dinner nibble when the in-laws came for Easter and they were a hit – my sister-in-law couldn’t believe they weren’t shop bought! I’ll definitely be making them again.

]]> By: budgetfoodie http://smittenkitchen.com/2006/12/the-anticandy/#comment-249010 budgetfoodie Mon, 02 Mar 2009 01:29:56 +0000 http://smittenkitchen.com/2006/12/the-anticandy#comment-249010 Just made these-- must say they were a HIT. And, I definitely accidentally put too much Parm (is there such a thing??) but wow were they amazing. My roommates, who generally only eat Lean Cuisine and Light Soup, have eaten so many of these I'm afraid I won't have any for the week. Paired with my Nonny's simple but delish lentil/sausage soup and wow. Yum. I <3 this blog! Just made these– must say they were a HIT. And, I definitely accidentally put too much Parm (is there such a thing??) but wow were they amazing. My roommates, who generally only eat Lean Cuisine and Light Soup, have eaten so many of these I’m afraid I won’t have any for the week.

Paired with my Nonny’s simple but delish lentil/sausage soup and wow. Yum.

I <3 this blog!

]]> By: misswendy http://smittenkitchen.com/2006/12/the-anticandy/#comment-220796 misswendy Wed, 07 Jan 2009 00:57:59 +0000 http://smittenkitchen.com/2006/12/the-anticandy#comment-220796 these are delish. i made them to accompany the pumpkin black bean soup. my kids really liked them. absolutely wonderful. these are delish. i made them to accompany the pumpkin black bean soup. my kids really liked them. absolutely wonderful.

]]> By: Susan http://smittenkitchen.com/2006/12/the-anticandy/#comment-213396 Susan Sat, 20 Dec 2008 01:14:18 +0000 http://smittenkitchen.com/2006/12/the-anticandy#comment-213396 I made these today and am sipping some Pinot and nibbling on one of these as I review them here. I love these. You were so right about them being perfect with a glass of wine. The pepper leaves just a nice warmth in the aftermath making them perfect to accompany alone with a good hearty red wine. They were simple (a big biscuit, really), easy to slice and have outstanding flavor and texture. Thanks again..it will be great to have available over the holidays. I made these today and am sipping some Pinot and nibbling on one of these as I review them here. I love these. You were so right about them being perfect with a glass of wine. The pepper leaves just a nice warmth in the aftermath making them perfect to accompany alone with a good hearty red wine. They were simple (a big biscuit, really), easy to slice and have outstanding flavor and texture. Thanks again..it will be great to have available over the holidays.

]]> By: Allie http://smittenkitchen.com/2006/12/the-anticandy/#comment-211417 Allie Mon, 15 Dec 2008 01:20:00 +0000 http://smittenkitchen.com/2006/12/the-anticandy#comment-211417 I made these biscotti yesterday afternoon so my boyfriend and I will have an easy breakfast to grab before running out the door this week. I decided to amp up the flavor a bit and add garlic. They seemed to take longer to cook than the recipe suggested, but perhaps my over is a bit slower. They are delicious and addictive! I made these biscotti yesterday afternoon so my boyfriend and I will have an easy breakfast to grab before running out the door this week. I decided to amp up the flavor a bit and add garlic. They seemed to take longer to cook than the recipe suggested, but perhaps my over is a bit slower. They are delicious and addictive!

]]> By: Micha http://smittenkitchen.com/2006/12/the-anticandy/#comment-204943 Micha Sat, 29 Nov 2008 10:48:03 +0000 http://smittenkitchen.com/2006/12/the-anticandy#comment-204943 Most delicious! I am doing them right now and will take them with hummus as a small "Mitbringsel" for the birthday party of a good friend. Thanks for the recipe! I am sure it's going to be a huge hit this evening. Most delicious! I am doing them right now and will take them with hummus as a small “Mitbringsel” for the birthday party of a good friend. Thanks for the recipe! I am sure it’s going to be a huge hit this evening.

]]> By: Jenna http://smittenkitchen.com/2006/12/the-anticandy/#comment-132885 Jenna Fri, 15 Aug 2008 18:38:28 +0000 http://smittenkitchen.com/2006/12/the-anticandy#comment-132885 Oh these look deeelish. Going to make them tonight to go with my homemade creamy tomato soup. Great site, love the recipes and fabulous photos. Oh these look deeelish. Going to make them tonight to go with my homemade creamy tomato soup. Great site, love the recipes and fabulous photos.

]]> By: anna http://smittenkitchen.com/2006/12/the-anticandy/#comment-17657 anna Thu, 15 Mar 2007 14:48:44 +0000 http://smittenkitchen.com/2006/12/the-anticandy#comment-17657 Yummy, that's my kind of biscuits, I love savoury bits! allthough I sell mostly sweet specialities. Recipe, posted to me this morning, from a very dear German friend of mine, I'll be making them........... TONITE!! Thank you P.S. Fab web site, I'll be back for more anna Yummy, that’s my kind of biscuits, I love savoury bits! allthough I sell mostly sweet specialities. Recipe, posted to me this morning, from a very dear German friend of mine, I’ll be making them……….. TONITE!!
Thank you
P.S. Fab web site, I’ll be back for more
anna

]]> By: Rebekah http://smittenkitchen.com/2006/12/the-anticandy/#comment-2273 Rebekah Sat, 23 Dec 2006 19:48:32 +0000 http://smittenkitchen.com/2006/12/the-anticandy#comment-2273 Okay, I just have to say, that when these come out of the oven still in "breadstick" form, before they're sliced and made into the lovely biscotti, they are almost dead-on for consistency for those amazing garlic-paremsan biscuits they serve at Red Lobster. I'm going to experiment a bit with different cheese and maybe a bit of garlic, but this recipe is quite multi-purpose! Okay, I just have to say, that when these come out of the oven still in “breadstick” form, before they’re sliced and made into the lovely biscotti, they are almost dead-on for consistency for those amazing garlic-paremsan biscuits they serve at Red Lobster. I’m going to experiment a bit with different cheese and maybe a bit of garlic, but this recipe is quite multi-purpose!

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