"sf" > wrote in message
...
> On 10 Aug 2004 14:19:28 GMT, (MGot326225)
> wrote:
>
> > Hello,
> >
> > I love those soft, yellow-cakey biscotti at Enrico Biscotti in
Pittsburgh.
> > Those cookies seem to be baked only once to remain soft and somewhat
cakey.
> > Flavored with anise & filled with almonds & cherries (not sure if
candied or
> > maraschino). So delish. I could eat those big cookies every morning
with my
> > coffee.
> >
> > Does anyone have the recipe that produces cookies similiar to the
description
> > above?
> >
> > Grazie!
>
> Take any biscotti recipe that appeals to you.
> Bake it only "once"! That's the only trick.
>
> Traditionally:
> First bake is shaped as a log
> second bake - slice the log and bake the slices again
>
> Result of second baking: crispy/hard
> (whatever you want to call it) but it's not rock hard.
>
> FYI: My homemade biscotti are never as hard as commercial.
> They are drier than the first bake, but I don't feel like
> I'm going to break a tooth if I eat one.
>
> sf
> Practice safe eating - always use condiments
=========
I would presume that is because the commercial biscotti sometimes contains
very little (or none!) butter or other fats. I have a Weight Watcher's*
recipe for Espresso Biscotti that contains no butter and is quite crisp
(read "hard"). I make 2 other biscotties that I do use butter in and while
they are crisp (due to the second baking) they are not as hard as the
Espresso recipe.
Does that make any sense? Whew... long, sweaty day...!
Cyndi