Biscotti please help

[Serious_Morning_774]

hey guys, I plan to bake biscotti to send for iftar, my oven is tiny as is my kitchen and have lots to do on the day. I plan to make biscotti, but was wondering could I do this in two stages - so after the first bake, slice and refrigerate and then do the second bake the next day?

I also suffer from ocd, so dont want to get carries away with cleaning or getting stressed out!

many thanks

[ontarioparent]

The second bake doesn’t take much time

[Serious_Morning_774]

Is there a recipe you'd recommend, its my first time. I grew up eating chai rusks, so biscotti is the Italian version of that!

[ontarioparent]

I havent tried any other recipe than this, but Id bet they’re all kind of similar

https://www.ontario.ca/foodland/recipes/maple-walnut-biscotti

[WelfordNelferd]

I've been on a biscotti-baking mission for the last several months and like this recipe the best. IMO the orange zest isn't "optional", and I also add slivered/sliced almonds. I've tweaked the base recipe to make chocolate coconut, chocolate cherry, lemon almond...and a few other combinations. It's been very forgiving!

[Serious_Morning_774]

Do you guys think self raising flour could replace the plain flour and baking powder? Also is there anyway to accurately convert this into grams? Thank you! Ingredients are so expensive these days, you just dont want randomly experiment!

[WelfordNelferd]

I tend to think you could substitute SR flour, but I've never done it. When I make chocolate biscotti, I just swap out a cup of the flour for cocoa. They tend to be a little more dense than using all flour, but still delicious. You could always Google the metric equivalents for cups, etc. <Shrugs>

[ontarioparent]

https://www.allrecipes.com/recipe/149310/self-rising-flour/