Turn oven off and let biscotti remain in oven until crisp
cup sugar, beating until soft peaks form. Gently fold whites
oo.) Now here is the recipe for how to use this
poon, drizzle over the cooled biscotti.
*We fresh mill our
nd beat in the soft butter or solid soft margarine.
Add
on 2 baking sheets. Bake biscotti until firm, about 15 minutes
\" 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
ven; cut dough diagonally into biscotti, lay down on cookie sheet
ore oil for a softer biscotti, less oil for a crunchier
cutting board. Slice the biscotti diagonally very thinly (about 1
stiffer dough for hard biscotti (about 1 or 2 cups
br>
For the smaller recipe, roll dough into a rectangle
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
If you prefer use glaze recipe above).