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Biscotti pan

I noticed that King Arthur has on backorder until 3-31 a biscotti pan Item

5128 ($19.95) size 12 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. Thanks. Dee

Reply to
Dee Randall
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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

Reply to
jacqui{JB}

Jacqui is right. Your pyrex pan has 2 inch sides and thats something you will probably want to avoid or at least keep to a minimum. As for the small difference in the size of the loaf its not an issue. Originally they were made in a size to suit the baker, there is no one right size, just a commonly used size.

Reply to
Deb

Jacqui

Amen!

Regards

Reply to
Jerry DeAngelis

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