Ask MetaFilter questions tagged with biscotti

I'd like to bake eggy-stink-free biscotti, but how?

Salthound — Sat, 07 Jun 2008 15:33:16 -0800

Need help from experienced bakers: how do I get rid of the eggy smell that clings to otherwise delicious biscotti (and some other baked goods) after they come out of the oven? The only advice I have found is to add a teaspoon of honey to the batter. (I use your standard eggs, out of the shell) Does this work? What causes the eggy smell anyway? How do industrial biscotti-bakers avoid having the smell?

Biscotti of the Gods

arcticwoman — Sat, 01 Dec 2007 18:08:15 -0800

I have a newfound biscotti obsession. So far I have made a fabulous chocolate chip and toasted almond biscotti and a rather insipid one with matcha and almond. What other ingredients make great biscotti? What can I add to the matcha biscotti to make it more interesting? I used this recipe for the first one, and just altered it for the second.

I searched askme for other biscotti posts, and all I found was this biscotti.