Q: What happens if I make biscotti recipe in a loaf pan? Is it a not-so sugary cake?
This would be harder/firmer than a cake.
Nancy is a trusted home cook.
If you bake a thin enough layer of dough (about 1/2 to 3/4" high), take it out and slice, then replace in pan and bake again (this may take a few batches), you will get cookies even from a loaf pan.
If you bake a whole recipe of biscotti that makes, say, one or two dozen cookies, all at once in a loaf pan, you will get a very dense thing, somewhere between cake & cookies.
If you don't have a sheet pan, but do want to make the cookies, you could also do them in a muffin tin. They won't have trad shape, but will taste good & be crunchy.
Please enter a valid email address.
Well played. You deserve a cookie.
I scream, you scream...
Ice Cream Truck Favorites
The French Know How to Work in Style
Summer Water 2.0
PSA: Whole Foods Is Selling Cheap Wine
The Key to Summer Cocktails Minus the Booze
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)