Q. Sheila Asks: Hi Pam, I would like to try your biscotti recipe featured in USA Weekend. I noticed there is no butter or oil used. Is that a mistake ? I have other biscotti recipes and they always call for some type of fat.
A. No Sheila, it is not a mistake that there is no fat in the biscotti. There are 3 styles of biscotti–crisp, crisper, crispest. The crispest biscotti–those that are almost rock hard–are made with egg white only. Very crisp biscotti are made from whole eggs and the fat from the yokes make them just a little more tender. And then there just crisp biscotti and they are made with whole eggs plus a little butter. These are the in-between style. Enjoy!