Q: What happens if I make biscotti recipe in a loaf pan? Is it a not-so sugary cake?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Daunted by Duck?
$50 and Under Wonders
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
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.)
Thanks! We'll email you when it's available again.