Comments on: Stacking up the flavors: Black and White Biscotti http://blog.kingarthurflour.com/2009/10/12/stacking-up-the-flavors-black-and-white-biscotti/ Step-by-step recipes and baking tips from America's oldest flour company: King Arthur Flour Tue, 21 May 2013 19:37:13 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: sandylee6 http://blog.kingarthurflour.com/2009/10/12/stacking-up-the-flavors-black-and-white-biscotti/comment-page-1/#comment-53706 sandylee6 Mon, 06 Dec 2010 16:14:01 +0000 http://blog.kingarthurflour.com/2009/10/12/stacking-up-the-flavors-black-and-white-biscotti/#comment-53706 Any idea if these freeze well? I am making baked goods for Christmas gifts and want to get started on my variety – so I need to keep all fresh for a couple of weeks??
This looks like such a great Adult Christmas treat!
“ I would actually recommend that you freeze the unbaked dough rather than freezing the baked biscotti. With most doughs, you can refrigerate until you are ready to use them also. you will be much happier with the flavors of your cookies if you don’t freeze them already baked. Good luck and happy holidays! -Amy”

I’d bake these and store airtight at room temperature; they’ll keep fine. Add the icing (if you ice them) just before you want to give them away- PJH

]]> By: Diana http://blog.kingarthurflour.com/2009/10/12/stacking-up-the-flavors-black-and-white-biscotti/comment-page-1/#comment-45122 Diana Tue, 25 May 2010 01:59:19 +0000 http://blog.kingarthurflour.com/2009/10/12/stacking-up-the-flavors-black-and-white-biscotti/#comment-45122 These are amazing!! Just a tad more moist and softer than some much dryer biscotti I have had- and I think that’s great!! I sold these at the farmers market and everyone said they were excellent and beautiful! Then I got asked by a coffe shop if I would make some for their shop to sell- but they asked what the shelf like is on them? How long do you think these could last? And how to do reccommend on storing them? THANKS!

These treats will hold about 3-5 days, stored cool and dry. Frank @ KAF.

]]> By: Jacque http://blog.kingarthurflour.com/2009/10/12/stacking-up-the-flavors-black-and-white-biscotti/comment-page-1/#comment-33188 Jacque Thu, 11 Feb 2010 22:47:29 +0000 http://blog.kingarthurflour.com/2009/10/12/stacking-up-the-flavors-black-and-white-biscotti/#comment-33188 I made a batch of these for myself for Valentine’s Day. They turned out beautifully and tasted wonderful! I used a special chocolate I buy from Penzeys Spices for the baking chocolate. It is called a natural cocoa and is a little more intense flavor. I will definitely make these again. Thanks!

Thanks for reminding me of these, Jacque – Valentine’s Day is the perfect occasion for them, too – PJH

]]> By: JuliaJ http://blog.kingarthurflour.com/2009/10/12/stacking-up-the-flavors-black-and-white-biscotti/comment-page-1/#comment-27498 JuliaJ Thu, 17 Dec 2009 22:37:42 +0000 http://blog.kingarthurflour.com/2009/10/12/stacking-up-the-flavors-black-and-white-biscotti/#comment-27498 Just made a double batch of these and made one log (batch #1) and 2 smaller logs (batch #2). The smaller biscotti are about 2″-2 1/2″ wide (really cute!) and are just the right size for the cookie trays I’m making for neighbors. The full size biscotti are a little big for the kids.

Julia, I love those smaller, almost-bite-sized biscotti. As you say, so cute – and friendlier for kids and calorie counters, too. Happy holidays – and thanks again for the yummy persimmons! 5°F here right now – hope you’re cozy out there… PJH

]]> By: BakingSpiritsBright http://blog.kingarthurflour.com/2009/10/12/stacking-up-the-flavors-black-and-white-biscotti/comment-page-1/#comment-23384 BakingSpiritsBright Tue, 10 Nov 2009 15:36:42 +0000 http://blog.kingarthurflour.com/2009/10/12/stacking-up-the-flavors-black-and-white-biscotti/#comment-23384 I did mix some of my vanilla bean powder into my homemade vanilla extract and I do believe I have recreated vanilla crush. I’ll use this next time I make my rice pudding for my husband.

]]> By: BakingSpiritsBright http://blog.kingarthurflour.com/2009/10/12/stacking-up-the-flavors-black-and-white-biscotti/comment-page-1/#comment-23178 BakingSpiritsBright Fri, 06 Nov 2009 17:34:57 +0000 http://blog.kingarthurflour.com/2009/10/12/stacking-up-the-flavors-black-and-white-biscotti/#comment-23178 I have never used vanilla crush but I do have your vanilla bean powder and I always make my own extract with vodka and vanilla beans. I buy a small bottle of the best vodka I can afford (last time I bought Stoli-vanilla) and stick a couple of fresh vanill beans in, let it steep for at least a couple of weeks. Could I mix some of the bean powder in to my homemade extract to replicate the vanilla crush?

Hi – I think the powder is so finely ground that it would simply dissolve, without leaving any trace of seeds or crushed pods. But take a look at it – if you can actually SEE the seeds, then you’d still see them once you added them to your homemade vanilla… Give it a try, anyway, see what happens, and let us know. PJH

]]> By: LuAnn http://blog.kingarthurflour.com/2009/10/12/stacking-up-the-flavors-black-and-white-biscotti/comment-page-1/#comment-23028 LuAnn Tue, 03 Nov 2009 23:51:49 +0000 http://blog.kingarthurflour.com/2009/10/12/stacking-up-the-flavors-black-and-white-biscotti/#comment-23028 I just finished making these and they are quite scrumptious. Had to try one before hubbie gets home because I know they will disappear quickly! I made them exactly as the recipe stated and they turned out perfectly. I might use a little darker cocoa next time to give it a bit more chocolate flavor.
I do have a question for everyone though. Any tricks to measuring the “Vanilla Crush” out of the big bottle without spilling it down the side of the bottle??

Yummy stuff, thanks for the recipe!

Glad they turned out well for you, LuAnn. When I have trouble with liquids in bottles, I put my measuring spoon right up against the lip of the bottle, and pour slowly. You could also transfer it to a smaller bottle – PJH

]]> By: Rae http://blog.kingarthurflour.com/2009/10/12/stacking-up-the-flavors-black-and-white-biscotti/comment-page-1/#comment-22838 Rae Sat, 31 Oct 2009 19:02:54 +0000 http://blog.kingarthurflour.com/2009/10/12/stacking-up-the-flavors-black-and-white-biscotti/#comment-22838 These look awesome. We are going on vacation to Disney next week. I think I’ll make a batch to take along and have in the condo with coffee every morning.

]]> By: Cher http://blog.kingarthurflour.com/2009/10/12/stacking-up-the-flavors-black-and-white-biscotti/comment-page-1/#comment-22658 Cher Thu, 29 Oct 2009 00:36:56 +0000 http://blog.kingarthurflour.com/2009/10/12/stacking-up-the-flavors-black-and-white-biscotti/#comment-22658 Great idea. Added almond extract in with the vanilla extract + dipped in chocolate instead of vanilla icing. They passed the “Italian boyfriend” test, so I knew I had found a good recipe!

]]> By: Cheryl http://blog.kingarthurflour.com/2009/10/12/stacking-up-the-flavors-black-and-white-biscotti/comment-page-1/#comment-22354 Cheryl Fri, 23 Oct 2009 19:38:20 +0000 http://blog.kingarthurflour.com/2009/10/12/stacking-up-the-flavors-black-and-white-biscotti/#comment-22354 Speaking of Starbuck’s…does any one have a recipe similar to their Caramel Macchiato biscotti?? They are yummy!!!

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