eep them crisp. Stored properly, biscotti will last up to a
ore oil for a softer biscotti, less oil for a crunchier
days.**.
TIPS *Pulse biscotti in food processor to make
cutting board. Slice the biscotti diagonally very thinly (about 1
eanwhile, to make the baklava biscotti, preheat oven to 400\u00b0F
uffin cups, then crumble the biscotti into the bottom of each
In a small bowl, combine cherries and marsala. Distribute 1/2 of mixture between 4 serving glasses. Top with 1/2 the biscotti and 1/2 the mousse. Repeat layers.
Serve trifles with reserved biscotti.
he baking sheet.
Bake biscotti in the preheated oven until
e light brown and the biscotti should be crisp when done
In a bowl, combine the biscotti crumbs, frosting and Limoncello until the mixture clumps together into a formable \"dough\".
Roll into teaspoon-sized balls and place on a plate.
Freeze 1 hour.
Dip balls in melted white chocolate and allow to set completely on waxed paper.
ry mix to make the biscotti.
If giving as gifts
irm to the touch. Cool biscotti on the baking sheet for
oothpick inserted into center of biscotti comes out clean. Cool for
For extra-long, bistro-style biscotti, pat the dough into a
nch slices.
Place the biscotti flat on the baking sheet
iddle rack. Bake the biscotti until the biscotti logs are golden and
it will make slicing the biscotti much easier.
Use a
nch-thick slices.
Arrange biscotti, cut sides down, on 2
br>Variations include:
PECAN BISCOTTI: butter pecan cake mix - chopped
e thick and sticky (typical biscotti batter). Scrape the batter onto