I made the Malted Brownie Biscotti and couldn't taste the malt, a flavor I love. How can that be made stronger? I've made biscotti for a long time and I don't grease, flour or parchment my pan. Divide the soft dough in half and scoop it onto the sheet in 2 rough logs. Using a table knife and rubber spatula smooth and shape the loaves to your desired dimensions. This eliminates grease or white flour on the bottom of the cookies, or parchment slipping as you are shaping. When they are baked and cooled 10-15 minutes, use your Oxo thin metal spatula to slide under and and loosen the loaves. Cut the slices right on the pan and stand them up for the second bake. My pans are not rimmed baking sheets, they are old thin aluminum sheets with the edge turned up on each short side. Needless to say, don't slice your biscotti on coated pans. Now about the rest of that jar of malted milk powder???

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