On Nov 24, 2:52*pm, Tracy > wrote:
> 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.
>
> Roll them on parchment paper then move the parchment *paper?
>
> Tracy

I watched a few vids of biscotti doin's on youtube. Some recipes had
butter ( not in mine ) and one dude just patted them into a square on
saran after he chilled the dough, another gal
used no eggs, some rolled on floured hard surface, another didn't
really show much log formation.

I was surprised at how some of these cooks scooped flour directly out
of the paper sack, how one incorporated dry into wet, then more dry
forced in. One gal bravely broke her eggs directly into the main
bowl. One pan-toasted this almonds, another baked in oven for a
while.

Next time I'll chill the dough a bit and then not be too particular
about perfect logs.