On Nov 24, 11:04*am, Kalmia > wrote:
> On Nov 24, 9:59*am, Kalmia > wrote:
>
> > I want to make chocolate almond biscotti and not an almond in the
> > house.
> > *I hate the idea of battling the supermkt crowds just for almonds.
> > How do you think walnuts would do? *Or just skip the nuts?
>
> Update- I took the Nes-walnut plunge. *They came out fine. *Maybe no
> almond-y flavor, but what the heck - I think they'll be decent enough
> to take to my out of town hostess. *Now I can use some of that clear
> wrap I bought last year, thinking it was silver gift wrap, and some
> old gold ribbon. (Giftwrap packrat.)
>
> By the way, if anyone knows a better way of rolling those biscotti
> logs and then transferring them to the baking *sheet, let me know. *I
> swore a LOT. *I think I lost the equivalent of a couple of biscotti on
> the counter, dough handler, etc.

Chill the dough first, then roll on a lightly floured board...