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	Comments on: Christmas Biscotti alla Genovese	</title>
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    <div class="apbct-real-user-author-name">Ed Boitano</div>
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		<link>https://travelingboy.com/travel/christmas-biscotti-alla-genovese/#comment-7354</link>

		<dc:creator><![CDATA[Ed Boitano]]></dc:creator>
		<pubDate>Tue, 17 Dec 2019 02:21:31 +0000</pubDate>
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					<description><![CDATA[In reply to &lt;a href=&quot;https://travelingboy.com/travel/christmas-biscotti-alla-genovese/#comment-7325&quot;&gt;Pam Richetta&lt;/a&gt;.

Season’s Greetings, Pam –

I’m flattered that you reached out to me.

Regarding size: It depends on how many Biscotto you plan to make. I generally shoot for ½ inch thick, 2 inches wide, and 8 inches in length. Depending on your cut of the loaf, they generally turn out about 20 Biscotti, but there are always a few burnt casualties. I really should label mine as ‘Biscotti Rustica.’ Buon Natale, Ed]]></description>
			<content:encoded><![CDATA[<p>In reply to <a href="https://travelingboy.com/travel/christmas-biscotti-alla-genovese/#comment-7325">Pam Richetta</a>.</p>
<p>Season’s Greetings, Pam –</p>
<p>I’m flattered that you reached out to me.</p>
<p>Regarding size: It depends on how many Biscotto you plan to make. I generally shoot for ½ inch thick, 2 inches wide, and 8 inches in length. Depending on your cut of the loaf, they generally turn out about 20 Biscotti, but there are always a few burnt casualties. I really should label mine as ‘Biscotti Rustica.’ Buon Natale, Ed</p>
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		By: Pam Richetta		</title>
		<link>https://travelingboy.com/travel/christmas-biscotti-alla-genovese/#comment-7325</link>

		<dc:creator><![CDATA[Pam Richetta]]></dc:creator>
		<pubDate>Sat, 14 Dec 2019 15:21:04 +0000</pubDate>
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					<description><![CDATA[Help!  How many loaves should I prepare from the Genovese Biscotti recipe?]]></description>
			<content:encoded><![CDATA[<p>Help!  How many loaves should I prepare from the Genovese Biscotti recipe?</p>
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