#4 Specialty Biscotti Pan

Sometimes it’s just easier to use a biscotti pan. These pans (available from Fat Daddio or King Arthur Flour Baker’s Catalogue) are perfect for consistently sized and shaped biscotti.

Most biscotti are in fact, baked free-form on a baking sheet. But a pan, especially designed for biscotti, does make things a bit easier. At the least, there’s no guesswork in the batter, i.e. loose or a bit firmer, the pan makes remedies errors on either side of the spectrum.