Browned-butter, Lemon, and Caper Biscotti
These are straight from the super-fabulous Martha Stewart’s Hors d’Oeuvres Handbook. I bought the book (which was first printed in 1999) since someone recommended it as a good source on how to plate and arrange food, and on general food styling for photography (and they were right), but the recipes are excellent for entertaining nibbles as well – just what you would expect from the doyenne of stylish entertaining.
These were terrific. Everybody loved them, even those afraid the capers and lemon might be too overpowering. The browned butter gives an extra flavor kick, but all flavors are subtle and work very well together.
Other variations on the savory biscotti theme in the book are orange & black olives, and fennel seed with raisins – and I will without doubt try these, too 🙂