Hi! I’m Terri Turco and this is Expert Village.
Now the moment we’ve all been waiting for. It’s been 30. Count them, 30 minutes, and
it’s time for the biscotti to come out and become and be cut and go back in for the twice
baking, which that’s the reason we call it biscotti. We talked about that earlier. As
you see, it’s a light brown on the top. You’re going to want to take it off the sill pad.
I highly recommend just moving it forward and taking it right off. What you want to
do now is remove the sill pad because we’re going to put it on its side. Now, what you
want to do is you want to put the biscotti in an angle. You want a nice sharp knife and
you’ll literally cut down into the biscotti and cut it as an angle as I’m doing. See how
easily that’s cutting. We’re going to cut this all up and we’re going to put it back
on the baking sheet. Why are we doing that? Because we’re going to bake it again and there
comes in the twice baked. Not only do I love biscotti, but I have a dog. His name is Pig.
He’s probably going in and out because he loves biscotti. I’m not one to let anybody
or anything go hungry. Now, what you’re going to do is you’re going to lay the biscotti
on its side. Doesn’t this look familiar? I’m sure you’ve seen biscotti at many different
types of coffee shops and they charge you 2-3 dollars for just one biscotti. You’re
going to make the whole thing for under 5 dollars. Isn’t that fabulous? You just put
them on the baking sheet and we’re just going to put them right back in the oven. I think
that 8-10 minutes at 350 really works, and then we flip them and do the other side.