Turn oven off and let biscotti remain in oven until crisp
oo.) Now here is the recipe for how to use this
olden, about 9 minutes. Turn biscotti over and cook approximately another
poon, drizzle over the cooled biscotti.
*We fresh mill our
of the packet of Good Seasons (reserve 1/4), paprika
for 15 minutes or until biscotti are slightly toasted and crisp
\" thick. Place freshly cut biscotti on the cookiesheet on their
rown.
Remove and slice biscotti logs at a 45-degree
eep them crisp. Stored properly, biscotti will last up to a
days.**.
TIPS *Pulse biscotti in food processor to make
ore oil for a softer biscotti, less oil for a crunchier
cutting board. Slice the biscotti diagonally very thinly (about 1
ouquet(R) makes this recipe very good.
**Recipe should be\"plump\" from
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.
our in 4 gallons of good behavior and 2 gallons of
In non-reactive container (glass, good ceramic or stainless steel) combine
he baking sheet.
Bake biscotti in the preheated oven until
e light brown and the biscotti should be crisp when done