tag:blogger.com,1999:blog-4897079154160126133.post6933014706644963360..comments2024-03-22T02:34:48.624-07:00Comments on :pastry studio: Chocolate Biscottipastry studiohttp://www.blogger.com/profile/18236016716310805888noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-4897079154160126133.post-27833076367412685802011-11-20T08:47:13.658-08:002011-11-20T08:47:13.658-08:00Beth, it's such a pleasure to see how these tu...Beth, it's such a pleasure to see how these turned out for you. Fantastic photo. Thanks very much for your feedback.pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-79663342584171589662011-11-20T08:37:11.530-08:002011-11-20T08:37:11.530-08:00I just pulled these from the oven and they are del...I just <a href="http://wp.me/pZhXw-Hs" rel="nofollow">pulled these from the oven</a> and they are delicious. I added dried cherries since I had them on hand. Next time I'll add the espresso.Bethhttp://bdoylephotos.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-31765418147965952672011-11-08T22:21:18.718-08:002011-11-08T22:21:18.718-08:00Thank you! I beat the eggs, sugar, vanilla and alm...Thank you! I beat the eggs, sugar, vanilla and almond extracts until they were ribboned. That must have caused the crack (mine was more and at the lower part of the logs). The texture came out a bit different (it's a little more like cake but not too much). But we enjoyed them nevertheless. I'll try this recipe again soon.Nancynoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-47648656476492899212011-11-06T18:29:24.604-08:002011-11-06T18:29:24.604-08:00Hi, Nancy, and thanks for your comment and questio...Hi, Nancy, and thanks for your comment and question. Not sure if you mean your logs appear more cracked on top than mine as they appear in these photos? The method for this recipe is different than the other recipe for Classic Italian biscotti. For this recipe, the eggs, sugar, vanilla and almond extracts are simply beaten together until combined, not ribboned. Not sure if that may have affected your outcome as it would result in a different texture. I do hope you're able to enjoy them nevertheless!!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-13018734138835887152011-11-06T17:58:41.461-08:002011-11-06T17:58:41.461-08:00The biscottis are in the oven as I typed this (the...The biscottis are in the oven as I typed this (the second bake after they were sliced). Do you know why the logs were cracked (when they were being baked) and when I cooled and sliced them, the sides broke a little. Was it because I whipped the eggs and sugar too much (I used a KA whipped attachment for 5 minutes). I didn't have this problem with your other biscotti recipe that was adapted from Chez Panisse. Thanks again for posting the recipe. As always they taste delicious!Nancynoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-28835399605914595922011-11-02T13:32:36.019-07:002011-11-02T13:32:36.019-07:00Oh Boy do they look good!!Oh Boy do they look good!!The Food Hunterhttps://www.blogger.com/profile/13813307597564913781noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-3189455895093126302011-11-01T06:18:13.015-07:002011-11-01T06:18:13.015-07:00Beth, YES! I'd be very tempted to add at leas...Beth, YES! I'd be very tempted to add at least a couple of teaspoons. Thanks for the suggestion and hope you enjoy them!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-46136092886162133902011-11-01T05:20:09.599-07:002011-11-01T05:20:09.599-07:00I'm definitely trying these. They look absolut...I'm definitely trying these. They look absolutely gorgeous. Do you think adding a little espresso powder could be a good adaptation? I have some in the freezer begging for more uses.Bethhttp://bdoylephotos.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-2784821245828245702011-10-31T06:57:02.419-07:002011-10-31T06:57:02.419-07:00betty and Mary, hello and welcome! Hope you have ...betty and Mary, hello and welcome! Hope you have a chance to enjoy these. Simple and delicious.pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-67800064361573138402011-10-31T06:17:27.527-07:002011-10-31T06:17:27.527-07:00I really have to try this recipe. I've seen it...I really have to try this recipe. I've seen it before but your photos make it a must try. This is my first visit to your blog, so I took some time to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...MaryMary Bergfeldhttps://www.blogger.com/profile/09234678984137982414noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-65739788052194722052011-10-28T13:39:24.704-07:002011-10-28T13:39:24.704-07:00I really like how each piece of biscotti has a hug...I really like how each piece of biscotti has a huge amount of almonds, I didn't knew they were this easy to make the only problem is that my mom is allergic to almonds so I'll try them with pistachios :)betihttps://www.blogger.com/profile/07365755193556218398noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-12130574306403433022011-10-28T11:16:12.913-07:002011-10-28T11:16:12.913-07:00That is a really extreme temperature shift. It...That is a really extreme temperature shift. It's still nice weather here but will change soon. Never gets very hot or very cold here but we do get some wind and a fair share of rain. <br /><br />I'm with you on the almonds. I never used the blanched variety. I think coffee and chocolate are right up there on the supremely pleasurable experience spectrum! <br /><br />Stay warm!!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-49719100692917997722011-10-28T10:50:30.111-07:002011-10-28T10:50:30.111-07:00I love and use almonds in their skins in my linzer...I love and use almonds in their skins in my linzertorte and in a carrot cake I adapted from Marcella Hazan because they add such a lovely color to the baked confection.<br /><br />It is very cold here today. The temperature dropped twenty degrees during the day yesterday, so we were all warm and comfortable on the way the work and miserably freezing on the way home. The good thing was that when I got to my apartment last night, the heat was blasting; even the wooden floors were toasty. But I sure could have used one of these delectable-looking biscotti with a double espresso.<br /><br />Lemon and almond are delicious together; so are raspberry and vanilla; but there isn't anything BETTER than coffee and chocolate, is there?Victoriahttp://vicsrecipes.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-68614312898220263762011-10-28T10:24:30.058-07:002011-10-28T10:24:30.058-07:00declaratii fiscale, these are pretty fast and easy...declaratii fiscale, these are pretty fast and easy to make, with big reward!<br /><br />Victoria, I stick with rustic and use regular whole toasted almonds. Go for the melted chocolate embellishment! Hope you enjoy them.pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-28562561929377052052011-10-28T10:10:32.758-07:002011-10-28T10:10:32.758-07:00I'm going to make these on Saturday.
I can al...I'm going to make these on Saturday.<br /><br />I can almost hear them crunch. They look dangerously easy to gobble down.<br /><br />Do you use unblanched almonds or not?Victoriahttp://vicsrecipes.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-27323915524301081082011-10-28T09:04:19.912-07:002011-10-28T09:04:19.912-07:00This recipe sounds very good and i think it is del...This recipe sounds very good and i think it is delicious and it fits perfect with my taste. My opinion is that this isn`t a very hard recipe so i will try it very soon, thanks a lot for sharing.declaratii fiscalehttp://www.lorandcontexpert.ronoreply@blogger.com