Comments on: parmesan black pepper biscotti http://smittenkitchen.com/2006/12/the-anticandy/ Tue, 22 May 2012 13:35:47 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: deb http://smittenkitchen.com/2006/12/the-anticandy/#comment-1787409 deb Tue, 17 Apr 2012 23:07:23 +0000 http://smittenkitchen.com/2006/12/the-anticandy#comment-1787409 Hi Sarah -- Thanks. There are a lot links like that throughout the site because most blogs don't seem to last that long and eventually get taken down! Their loss! Blogging is fun. ;) Hi Sarah — Thanks. There are a lot links like that throughout the site because most blogs don’t seem to last that long and eventually get taken down! Their loss! Blogging is fun. ;)

]]> By: Sarah M http://smittenkitchen.com/2006/12/the-anticandy/#comment-1787392 Sarah M Tue, 17 Apr 2012 22:53:29 +0000 http://smittenkitchen.com/2006/12/the-anticandy#comment-1787392 Hi Deb-- Just a heads up, I think that the link regarding Jocelyn's favorite food is dead... just playing a round of my favorite game-- "Surprise Me!" on SmittenKitchen :) Hi Deb– Just a heads up, I think that the link regarding Jocelyn’s favorite food is dead… just playing a round of my favorite game– “Surprise Me!” on SmittenKitchen :)

]]> By: Cathy http://smittenkitchen.com/2006/12/the-anticandy/#comment-1394037 Cathy Sun, 01 Jan 2012 18:48:50 +0000 http://smittenkitchen.com/2006/12/the-anticandy#comment-1394037 I made these for appetizers for our big Italian Christmas. (We're not Italian, we do a different cuisine every year). They were terrific! We had homemade Lemoncello and the pepper bite was perfect with it. As it was the red wine. This goes into the permanent file. Thanx! I made these for appetizers for our big Italian Christmas. (We’re not Italian, we do a different cuisine every year). They were terrific! We had homemade Lemoncello and the pepper bite was perfect with it. As it was the red wine. This goes into the permanent file. Thanx!

]]> By: deb http://smittenkitchen.com/2006/12/the-anticandy/#comment-1376038 deb Thu, 29 Dec 2011 22:34:46 +0000 http://smittenkitchen.com/2006/12/the-anticandy#comment-1376038 Tamaraleah -- I'm not sure, huh. Mine stayed crisp but I had them in a tin so it was not fully airtight. However, most things soften a bit at room temperature in airtight containers, especially cookies, which these are closest to in formula. Tamaraleah — I’m not sure, huh. Mine stayed crisp but I had them in a tin so it was not fully airtight. However, most things soften a bit at room temperature in airtight containers, especially cookies, which these are closest to in formula.

]]> By: Tamaraleah http://smittenkitchen.com/2006/12/the-anticandy/#comment-1373996 Tamaraleah Thu, 29 Dec 2011 13:43:32 +0000 http://smittenkitchen.com/2006/12/the-anticandy#comment-1373996 For months I've been following this website - the content is great and the comments from other users are very helpful. Given the rave reviews of these biscotti I just had to try them for a Christmas Eve party. They are amazing and such a nice treat with a glass of wine! But the one issue that I have is that they don't remain dry biscotti (like sweet biscotti) - they get soft even when I store them for a couple of days in an air tight container. I let them cool completely before putting them in. I also tried to dry them out before serving them by putting them in the oven for 10 minutes. What happened? Or is this the way they are supposed to be? For months I’ve been following this website – the content is great and the comments from other users are very helpful.

Given the rave reviews of these biscotti I just had to try them for a Christmas Eve party.

They are amazing and such a nice treat with a glass of wine! But the one issue that I have is that they don’t remain dry biscotti (like sweet biscotti) – they get soft even when I store them for a couple of days in an air tight container. I let them cool completely before putting them in. I also tried to dry them out before serving them by putting them in the oven for 10 minutes.

What happened? Or is this the way they are supposed to be?

]]> By: Heather http://smittenkitchen.com/2006/12/the-anticandy/#comment-1302524 Heather Thu, 15 Dec 2011 16:09:25 +0000 http://smittenkitchen.com/2006/12/the-anticandy#comment-1302524 Quibble- These are delicious, but took an additonal HOUR of oven time over what was recommended in the recipe. My oven may be old and slow, but its not that slow and I think the initial cooking time should be closer to 45 minutes, instead of 30. Other than the baking frustration they are wonderful! I am going to spread a little home made pesto on them and bake for about 10 minutes tonight for a "fancy" hors d'oeuvres this evening. Thank you for the recipe. Quibble- These are delicious, but took an additonal HOUR of oven time over what was recommended in the recipe. My oven may be old and slow, but its not that slow and I think the initial cooking time should be closer to 45 minutes, instead of 30. Other than the baking frustration they are wonderful! I am going to spread a little home made pesto on them and bake for about 10 minutes tonight for a “fancy” hors d’oeuvres this evening. Thank you for the recipe.

]]> By: deb http://smittenkitchen.com/2006/12/the-anticandy/#comment-913796 deb Mon, 12 Sep 2011 21:59:09 +0000 http://smittenkitchen.com/2006/12/the-anticandy#comment-913796 I usually grate my own; I think it has better flavor. If you can find real grated Parmesan with no other ingredients in it, no reason not to use it instead. I usually grate my own; I think it has better flavor. If you can find real grated Parmesan with no other ingredients in it, no reason not to use it instead.

]]> By: Dina http://smittenkitchen.com/2006/12/the-anticandy/#comment-913762 Dina Mon, 12 Sep 2011 21:39:20 +0000 http://smittenkitchen.com/2006/12/the-anticandy#comment-913762 Hii Deb, I wanted to ask you about the cheese, is it fresh Parmigiano or the one that is already grated you know like kraft or something? thank you Hii Deb, I wanted to ask you about the cheese, is it fresh Parmigiano or the one that is already grated you know like kraft or something?
thank you

]]> By: Sue http://smittenkitchen.com/2006/12/the-anticandy/#comment-619982 Sue Wed, 20 Apr 2011 01:50:49 +0000 http://smittenkitchen.com/2006/12/the-anticandy#comment-619982 I have been all over the internet looking for something tasty to make as an appetizer for a dinner party I am having soon. These will be perfect! Thank you, I can't wait to try them. I have been all over the internet looking for something tasty to make as an appetizer for a dinner party I am having soon. These will be perfect! Thank you, I can’t wait to try them.

]]> By: Tig http://smittenkitchen.com/2006/12/the-anticandy/#comment-484101 Tig Wed, 08 Dec 2010 07:59:43 +0000 http://smittenkitchen.com/2006/12/the-anticandy#comment-484101 Thank you!! Thank you!!

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