Happy New Year to Everyone on here and at King Arthur! I was just wondering what your thoughts were about using an egg substitute in the biscotti? Does it affect the outcome and if so, what does it change? I just found this blog in the last couple days and have already made a list of the stuff I need to purchase from KAF. I also have a huge list of new recipes to try. The pictures are great! I can tell my laptop will be accompanying me into the kitchen! lol Thanks for all your hard work helping us to be better bakers! P.S. It's been wayyy to long since you guys have been out on the West Coast. I took your bread making class out here in Edmonds a couple of years ago and it was a blast! Please come back soon :) Hi LuAnn - egg substitute should make the biscotti a bit harder, less tender/crunchy. But it should work OK. I'm glad you're enjoying the blog - thanks! And as for the classes, we were just in San Francisco before Christmas, and will be in Arizona in the next few weeks, so we're in your neck of the woods - more or less - right now... And the classes are different now, we're including pies and (I think) cookies, as well as bread. Glad you enjoyed them. PJH

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