Comments on: Let Them Eat Biscotti

By: Daily Spud

Daily Spud — Wed, 25 Mar 2009 18:33:04 +0000

I’ve never thought of caster sugar as fancy-dancy :) It’s just sugar that’s a bit more fine grained than regular granulated sugar, but not as fine as powdered sugar. You could use regular granulated sugar in these no problem.

By: Iisha

Iisha — Wed, 25 Mar 2009 02:53:58 +0000

These look great. What exactly is “caster sugar?”
Some fancy-dancy sugar that us ‘common folk’ aren’t priveledge too???

By: Daily Spud

Daily Spud — Sun, 22 Mar 2009 01:11:48 +0000

Ah, Chef E, there you have the power of biscotti in a nutshell :)

By: Chef E

Chef E — Sat, 21 Mar 2009 23:15:09 +0000

I love biscotti, and made it for the first Christmas when hubby took me home to meet his parents…it was a hit, and he was told I was a keeper!

Your pictures are gorgeous…this is like food porn to me…

By: Daily Spud

Daily Spud — Sat, 21 Mar 2009 16:19:16 +0000

Sophie: I really appreciate a good madeira too, ever since I went to visit the island itself, lovely

kickpleat: thanks, I’ve done well so :)

Joie de Vivre: a joint biscotti post sounds like fun – I’ll let you know when Biscotti Day rolls around again (and you can do likewise of course!)

gastroanthropologist: yep, these don’t need the coffee (or the madeira) but are particularly nice with either, as well as being very good on their own

Duo Dishes: I couldn’t count the number of things that are on my to do list!

Sapuche: well, they may not have been prostrating themselves, but I do think they appreciated them all the same! thanks for dropping by, btw, nice to welcome you here

English Mum: brilliant, that’s a case of missing the point if ever there was one – still, it does mean that there’s more left for you to dunk, which can’t be bad! :)

By: English Mum

English Mum — Sat, 21 Mar 2009 09:36:17 +0000

I LOVE biscotti! I made cranberry and pistachio ones at Christmas, but my fellas all moan because they reckon they’re too hard. they don’t understand that that’s the point – they need dunking in hot chocolate, or Limoncello…mmmmm

By: Sapuche

Sapuche — Fri, 20 Mar 2009 19:51:59 +0000

That has to be the most tantalizingly gorgeous biscotti photo ever taken. I hope your fellow workers showed proper gratitude to you for bringing these in (i.e., prostrating themselves at your feet and chanting repeatedly “We’re not worthy, Daily Spud, we’re not worthy, Daily Spud…”). Thanks for sharing this recipe!

By: The Duo Dishes

The Duo Dishes — Fri, 20 Mar 2009 19:21:44 +0000

So many things to add to the to do list…including biscotti!

By: gastroanthropologist

gastroanthropologist — Fri, 20 Mar 2009 18:45:35 +0000

I love almond biscotti…the cranberry is a beautiful color. this looks so good it doesn’t need any dipping in coffee.

By: Joie de vivre

Joie de vivre — Fri, 20 Mar 2009 16:06:25 +0000

Let me know when biscotti day rolls around again. I’ll join you. Perhaps we can do some sort of joint biscotti post.