Cooking For Engineers

devereauxd · Guest

Thank you for your recipe. Your pictures alone answered many questions and your hints gave me a jump start to making biscotti. I will get busy now.

Devereaux D
Salt Lake City, Utah

Bishop · Guest

Nice recipe!

valeri1274 · Guest

All the comments and no one questioned the size of the loaves ? I'll give you that they look about 10 inches long, but by 2 inches no way- the width looks at least 4-5 " long and this is supposed to be for engineers- ha ha!

Dilbert · Joined: 19 Oct 2007 Posts: 1303 Location: central PA

mac.adorer · Guest

Thank you for the recipe and HAHAH to your reply regarding the loaf changing dimension...

I'm not an engineer but it's funny to see engineers bashing each other =P

Thank you none the less. Will bake this over the weekend.

Mac.adorer Teasing

Guest · Posted: Thu Dec 24, 2009 2:09 am Post subject: Biscotti

Great recipe! I wish I saw this before I made my very first batch. Easy directions. My favorite thing besides the pictures is the recipe at the botton - dig that layout!

Helen · Guest

Here is a suggestion for the second baking which was handed down to me by a very kind Portuguese woman. Instead of turning the individual pieces or trying to stand them up on end evenly spaced, after slicing them, leave them on their sides and put whole wire cooling rack into the oven to finish the second baking. The heat and air can bake both sides at the same time. I was very happy Elsie shared one of her baking tricks with me saving me time and effort.

Passionatecook · Guest

My biscotti are in the oven...our granddaughter is allergic to treenuts, so I've substituted cranberries...yum, I'm waiting to taste them... Big smile

Guest · Posted: Thu Sep 30, 2010 6:06 pm Post subject:

I've made biscotti using this recipe (omitting the orange zest and adding a splash more almond extract) a few times now, and they always turn out perfect. Thanks!
--Marika

chanman · Guest

I've been making this recipe successfully for Xmas gifts this year. Instead of the slivered almonds, orange zest, and almond extract though, I've been using amaretto, lemon zest, dried cranberries, and candied ginger

dgasler · Guest

Enjoying the discussion.

My question will be anathema to some...

How do I get a soft, chewy biscotti.

bought some at a show recently and they were wonderful.

any help would be appreciated.

Don

angegear · Guest

The answer, Don, is that you don't.

I think you're looking for a shortbread cookie recipe.

mata · Joined: 07 Jun 2011 Posts: 2 Location: Bow, NH

Nice recipe and clear instructions, but the list of ingredients at the top of the page does not include the almond and vanilla extracts, although they are included in the diagram.

Michael Chu · Joined: 10 May 2005 Posts: 1654 Location: Austin, TX (USA)

merry · Guest

I've got a batch of biscotti in the oven as I write. For the first time, I decided to weigh the sifted flour. But I didn't get the 250 grams you list; I got 225 -- so I added a little more flour till it reached 250g.
I know people measure flour in different ways. I gently fill the measuring cup tablespoon by tablespoon and level with knife. I know some people scoop with the measuring cup and then level. The way I do it may be why I end up with less flour. Since I'm making your recipe, it would help to know how you measure flour.
Many thanks, Merry