@mig have you ever tried Gina DePalma’s fig walnut biscotti? I love them! I am flying to Bologna a few days before Christmas and am bringing them with me for a hostess gift for a friend’s Italian family that invited us for lunch!
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These look amazing!
Yes exactly this method.
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Any of you talented bunch familiar?
Do you use an insulated cookie sheet? The recipe I use calls for one, but I use an ordinary cookie sheet. I’m wondering if they get overbaked and brittle.
Great-looking pies, btw.
Thank you, BG.
No, I do not use an insulated cookie sheet. I bake them on silpat for the first bake. I use Vollrath very heavy duty baking sheets and have not had a problem, regardless of the style of biscotti.
The Cantucci de Prato have large sized almond pieces and even those have not been a problem to cut.
Now I want to make like ten kinds of biscotti.
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I guess I overestimated this crowd. Glad @maestra was able to chime in on my separate post 
Wait, what? Do you have a pic?
(I am picturing something like a cookie rack with only lengthwise wires, not criss cross, with the biscotti standing in-between the wires.)
I love cardamon rusk dipped in my tea, and it strikes me that biscotti is not that far from (cake) rusk 
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They are good! I used the whole quantity of poppy seeds, but curious about how it is with half the quantity
It’s that time!
I shared this in another thread but started my holiday baking this week-end. Am hoping that the Canada Post strike is over soon so I can start sending boxes!
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I am not but sounds intriguing!
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No, also cross wires no problem with them standing, will take pic tomorrow.
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Thats a wonderful idea that way you dont have to flip them half way. Thanks. I bake a of biscotti, and when i form the log before baking i make a cutting mark with my knife. Its so much easier to cut them then and also while they are warm.
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What’s the difference between whipped shortbread and non-whipped?
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I was not that interested in the warm one I sampled, but I’m going to try again after dinner, hoping the flavor will have developed.
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I have always done them standing, just sitting on the baking sheet, though, and didn’t have an issue with the bottoms getting overdone. A silpat would provide a bit of insulation, I suppose.
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I’ll try that.
I wonder if any regions have a Feast of the Seven Biscotti 
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If you can get your hands on a loaf, or are adventurous enough to make it yourself I’d love to hear what you think. It’s rather unusual.
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