Pepper in your cookies anyone? Pink Peppercorn Cherry Biscotti are buttery, peppery and sweet. A truly delightful crunchy combination. Now is the time to start thinking about holiday baking and these biscotti scream out holiday with the red cherries, spattering of pink peppercorns and drizzle of white chocolate.
While pink peppercorns are not actually a pepper but rather a dried berry, they still have a distinct peppery flavour. They are fantastic with fruit, in creamy desserts and sauces. For anyone who has been following me, you will remember they were difficult for me to find when I was making Grilled Salmon with Pink Peppercorn Tartar Sauce. I eventually purchased them on Amazon. I still have plenty left, so don’t be surprised to find more great recipes using pink peppercorns appear from time to time. A tablespoon or two at a time takes a while to use, but since they travelled all the way from England I will definitely be using every speck.
I love this recipe because biscotti is so versatile. The cookie dough can take on a wide array of flavours, nuts and fruits. It really is just your imagination that limits you. These in particular are slightly spicy from the pepper, buttery and crunchy, while the white chocolate adds just enough creamy sweetness to balance it all. They are fantastic!
Recipe Source: Compelled To Cook