I noticed that King Arthur has on backorder until 3-31 a biscotti pan Item
5128 ($19.95) size 12 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.
Thanks.
Dee

"Dee Randall" deedoveyatshenteldotnet wrote in message
...

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

"Dee Randall" deedoveyatshenteldotnet wrote in message
...

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

Jacqui is right. Your pyrex pan has 2 inch sides and thats something you
will probably want to avoid or at least keep to a minimum. As for the small
difference in the size of the loaf its not an issue. Originally they were
made in a size to suit the baker, there is no one right size, just a
commonly used size.


"jacqui{JB}" wrote in message
...
"Dee Randall" deedoveyatshenteldotnet wrote in message
...

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

Jacqui is right. Your pyrex pan has 2 inch sides and thats something you
will probably want to avoid or at least keep to a minimum. As for the small
difference in the size of the loaf its not an issue. Originally they were
made in a size to suit the baker, there is no one right size, just a
commonly used size.


"jacqui{JB}" wrote in message
...
"Dee Randall" deedoveyatshenteldotnet wrote in message
...

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

Jacqui

Amen!

Regards

Jerry @ The Artisan
http://www.theartisan.net

"jacqui{JB}" wrote in message
...
"Dee Randall" deedoveyatshenteldotnet wrote in message
...

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