Subject: Different biscotti
Date: 5/10/2019, 11:31 AM
On 5/10/2019 10:16 AM, Lori wrote:
A friend has a very old family recipe for a soft anise biscotti first baked in cake form
instead of strips then cut into 3/4 inch by 4 inch pieces which are then toasted like
regular biscotti. They are very tender and also have almonds in them. Have you ever heard
about anything like that?
Well, I looked at a lot of biscotti recipes this morning. I saw a few that are formed into
strips before the first bake, but not many. Most of the recipes that I saw called for forming
the dough into one or two "logs" before the first baking, then slicing and toasting for the
second bake. Since you say "cake" rather than "log" or "roll', I kept looking and I found
these, which are baked in loaf cake pans, then sliced and toasted:
She Loves Biscotti
Grow a Good Life
I'm not sure what makes a "cake" different from a "log" unless it is being baked in a pan.
Additionally, there are many biscotti recipes that use actual cake mix to make the batter.
These are baked as cakes, then sliced and toasted to make biscotti. Most of these are
vanilla or chocolate or fruit-flavored, but I did find this one:
None of these may be the exact recipe that your friend has, but I would have to have some
sort of unique identifier to find her exact recipe, such as a unique English or Italian
name for that kind of biscotti or other unique identifier to separate it from all the
other similar biscotti recipes.