For the experiment, I followed the basics from my previous biscotti recipe but added about 50g Wensleydale cheese with cranberries to replace the coffee extract and mixed spice. Dust the shaped mixture with flour before baking to give it a rustic look!
These biscotti has a gentle taste of the cheese (not cheesy at all as the title suggest!) and not overly sweet, probably good with a bowl of soup!
What else can I use to create other interesting-flavoured biscotti?? Watch this space! :)