I would like a biscotti recipe that uses baking soda. I find the biscotti are crispier and less dry.
Geri Lucas, Oldsmar
Cindy Shea of Spring Hill shares a recipe for chocolate pistachio biscotti. It comes from Martha Stewart Living magazine. I would agree with Geri about the biscotti being moist but this is not as crispy as traditional biscotti. When I cut the log prior to the second baking, I got a lot of crumbling. I used a serrated knife but instead of using a sawing motion, I ended up just pressing the knife through the biscotti. A longer cooling time may help. The flavor was very good and it wasn't difficult to make. Serve it with pistachio ice cream for a nice dessert.
Sheila Altobello of Clearwater is looking for a recipe that was published in the Times in the late 1970s for brandied fruit. It started in a glass jar and canned fruit is added with yeast and sugar. She has lost the recipe and would love to have it again before Christmas. Peg Ditchen of Tierra Verde recently enjoyed a four-cheese macaroni and cheese at the Hard Rock Hotel & Casino in Tampa. She says it's the best comfort dish she has ever eaten and would love the recipe.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or e-mail email@example.com. Include your name, city and phone number.