"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