| Jerry DeAngelis |
Jacqui
Amen!
Regards
Jerry @ The Artisan
http://www.theartisan.net
"jacqui{JB}" <shining_one_wh.MUNGE@ME.hotmail.com> wrote in message
news:d014u4$274t$1@news.cybercity.dk...
> "Dee Randall" <deedoveyatshenteldotnet> wrote in message
> news:1127rv9rrg721c0@corp.supernews.com...
>
>> I noticed that King Arthur has on backorder until
>> 3-31 a biscotti pan Item 5128 ($19.95) size
>> 2 x5-1/2 x2. It occurred to me that I could use
>> a glass pyrex baking dish 12 x 7 x 2 for this same
>> purpose.
>>
>> I suppose there is a science to the size of this pan
>> being 5-1/2 vs. my 7; perhaps that is the size that
>> biscottis should be formed into. I'm thinking of
>> maybe putting a 1-1/2 strip of aluminum foil to take
>> up the 1-1/2" space. Any other ideas for something
>> else besides aluminum foil, or would one just go for
>> the larger size biscuit? Any comments, please.
>
> A biscotti pan is utterly unnecessary, and a complete waste of money
> and space in your kitchen. Biscotti are traditionally shaped into a
> short/low loaf and baked, then removed from the oven and sliced, then
> baked a second time until crisp. There's no need for anything other
> than a plain baking sheet or jellyroll-type pan.
> -j
>
>
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