- The Original Biscotti Baker
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The Original Biscotti Baker

Basic Instructions, Baking Tips, Care & Cleaning

Basic Instructions:

Preheat Oven to 350

Lightly spray the Pipe & Bake Biscotti pan with cooking spray. Be sure to coat the sides. Using ingredients that are room temperature, prepare the dough as directed in the recipe. Before filling the pastry bag, turn one third of the top back. It is a good idea to place the pastry bag inside a large glass so that the top can be folded easily around the top of the glass. Fill the bag with your dough and then then unfold and twist the top of the pastry bag firmly around the filling.

Next, position the tip of the bag in a groove of the pan. Gently squeeze the bag and glide it along the groove to pipe the desired length of biscotti. The dough will elongate within the pan as the cookies bake, so space the biscotti evenly allowing a bit of room for them to expand. Pipe two, three, or four biscotti per groove, according to how long or short you would like your cookies to be. Also, keep in mind that the cookies will double in height as they bake. It is a good idea to pipe the dough quickly across the grooves so that the cookies will have room to rise.

Biscotti Pan

The baking time should be approximately 25 30 minutes in a 350 degree preheated oven. Check after 20 minutes to see how the cookies are browning. A medium brown finish is desirable. Let the biscotti cool in the pan 5 10 minutes before removing. When baking chocolate biscotti, it is difficult to check how done they are, so be sure to check the noted length of baking time.

Although biscotti are typically of the hard variety, our recipes use milk to soften the cookie. Soft and savory biscotti are a popular and favorable result. However, if a crisper cookie is desired, simply substitute water for milk in any of our recipes. You may also place biscotti onto a cookie sheet after removing from the pan and return them to the oven at 350 degrees for another 10 minutes if you prefer your biscotti crisp.

Baking Tips:
  • For 2'' cookies, pipe in 1" of dough into the groove of the pan.
  • For a higher cookie, pipe a thicker strip of dough.
  • You can use the tip of your finger (if needed) to stop the dough from sliding too far forward.
  • Be sure to spray the pan with a light cooking oil before piping the dough.
  • Subsitute water for milk if a crisper cookie is desired.
  • We recommend The Baker's Catalogue and King Arthur Flour for those hard to get ingredients used for some of our recipes.
Care & Cleaning:
  • Before using the biscotti pan, wash it thoroughly in soapy water.
  • The pan is hard anodized aluminum -- not a non-stick surface.
  • Lightly spraying the pan with a cooking oil will allow the cookies to slide out quickly and the pan will be easier to clean.
  • DO NOT use abrasive cleaners or metal scouring pads.
  • DO NOT wash the pan in a dishwasher, as the soap can be very caustic and abrasive and will damage the finish.
  • DO wash the pan in hot soapy water and allow it to dry completely before spraying it or baking with it.
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