Comments on: Biscotti, baby!

By: Ellen

Ellen — Fri, 01 May 2009 18:40:50 +0000

These are fabulous with the Flav-R-Bites, but my first 2 batches were with white chips, and they were fabulous too.

I’m up to double batches since they go so fast.

By: Caryl

Caryl — Wed, 29 Apr 2009 18:55:41 +0000

After reading this blog, I ordered the Flavor-R-Bites, made the baby biscotti and just love them. They take care of my “guilt mode”! I just had two with an espresso for my afternoon snack.

By: Lish

Lish — Wed, 29 Apr 2009 15:31:26 +0000

I have made several different types of biscotti and loved them all, but these baby biscotti are my babies’ favorite! I made them 2 weeks ago, and they are still fresh. I find that they are so good that I am satisfied with the smaller portion, and I like giving this healthier version of cookies to my kids. They prefer these whole grain cookies far more than any I can buy. Thanks for the great recipes, tips and blog!

By: Pam Harris

Pam Harris — Thu, 16 Apr 2009 22:47:03 +0000

I discovered King Arthur Biscotti three years ago in the pages of the Cookie Companion and have been baking them ever since! Always fabulous! I love how I can totally depend on King Arthur recipes to never fail.

By: Fran

Fran — Thu, 16 Apr 2009 18:51:44 +0000

The recipe looks great! I’m lactose intolerant, however. What could I substitute for the butter that doesn’t have transfat in it? Thanks!

You could substitute 1/3 cup vegetable oil, Fran. That should work. Also, you might want to try our recipe for Chocolate Chip Mandelbrot, which is an oil-based twice-baked cookie, very similar to biscotti. Enjoy – PJH

By: SusanG

SusanG — Thu, 16 Apr 2009 12:25:04 +0000

I am locally known as the biscotti queen – baked over 100 dozen large ones last fall for a charity event.

Here’s my trick: when the biscotti come out of the oven, let them cool completely. Do NOT slice warm. At this point, you can stash these large logs anywhere for a few days, or until you are ready for the second baking (I kept mine in the oven for 2 days, while away). When you are ready for the second baking, spritz the tops lightly with water, not too much, but enough to soften the crust just a tad. Now slice either crosswise or on a diagonal, but you MUST use a serrated knife. (I am fortunate enough to have my grandmother’s bread knife which has very fine teeth.) They will slice beautifully, look professional, with few crumbs. Lay them flat, close together, on a cooling rack over a cookie sheet (allows more even browning) and bake them the second time. Works like a charm.

And I wish I could remember where I heard the water spray thing, but it’s likely it was here – KA’s blog is the BEST, and where I always turn for help.

Susan – I like the idea of waiting to slice when you are ready for the second baking. And I especially like the tip to put a rack onto a cookie sheet for the 2nd bake. Thank YOU, Biscotti Queen! Elisabeth @ KAF

By: Annee

Annee — Wed, 15 Apr 2009 22:36:53 +0000

OMG I am so upset those were the very best zwieback ever. That is what we always used for the crust of our cheesecake recipe that I inherited from my grandmother she had made it for over 60 years. Looking forward to your recipe I have a couple but not the same as theirs.

Working on it, Annee – today’s version wasn’t quite sweet enough, and needed a touch of nutmeg. Should be posted in a week or so- PJH

By: Elizabeth

Elizabeth — Wed, 15 Apr 2009 21:48:25 +0000

If I wanted to make a soft biscotti, would I just skip the second baking. I would love to make these for the grandchildren, but need them to be a little softer.

Thanks.

Absolutely – just skip the second baking, they’ll be cakey rather than hard. Enjoy – PJH

By: Mary Ellen!

Mary Ellen! — Wed, 15 Apr 2009 15:44:30 +0000

Hi everyone! What a great recipe! And I have to agree…biscotti lasting more than a day? HHHmmmmm….NEVER IN MY HOUSE! HA! I want the “Lemon” biscotti recipe. Is it on the KAF recipe list? I’ll check it. However, did you know that the word, “biscotti” is just the generic term for “cookie” in Italian? It doesn’t necessarily mean the cookies we are talking about here, or the cookies everyone thinks of as “biscotti” – long and cut on an angle. Just a bit of information for you. I’m off to find the “Lemon” recipe and give it a try! Keep up the good work KAF! You know I think the world of all of you! xoxoxo

Thanks for your seal of approval. There is a Lemon-Almond Biscotti recipe on our website. Happy Biscotti, Happy Baking! Irene at KAF

By: HMB

HMB — Wed, 15 Apr 2009 03:08:08 +0000

SimplePleasure, if your dad can’t eat crunchy cookies but you think he would like the flavor, biscotti are ideal dunking cookies.