Have a look at my images of the rolled dough before and after cooking. If they flatten out too much and you want them to look bigger, cut them slightly on the diagonal. This makes lovely size biscotti. Hope this helps. Hi Sava, Is your mixture wet enough when you roll it into a ball?
Is the mixture too crumbly at that stage? If so, mix up another egg and gradually add a little bit at a time to the mixture to make it bind. I have never had that problem as it is normally slightly wet and I have to add more flour. When you shape the dough it should be the size you want the baked biscotti to be, as it does not rise much.
Mine are baking right now snd I have high hopes— cooking this batch with half a cup of chocolate morsels and a cup of shelled pistachios. Fantastic please let me know how they turn out. Unfortunately I am not a coffee drinker, so am definitely the wrong person to ask. Have a great day. Hi Luci, No butter is required for this recipe, the eggs are used to bind the dry ingredients. Take care. Thats right, no butter or oil. If you add butter it makes the biscotti soft and therefore not traditional, or suitable for dunking.
Hi, I found your recipe to be so dry that I had to add extra egg. I originally used 2 XL eggs and the batter was way to dry. Hi Everyone, I'm new here, and somewhat new to biscotti. I just made them myself for the frist time the other day. I recipe I followed was for a traditional Tuscan biscotti with only almonds they call them "cantucci" o "giottini". And it had just flour, sugar, eggs, pinch of salt, some baking powder, and ground and chopped unblanced almonds and I added some almond extract for more flavor.
It called for no butter, and perhaps that's why yours is crumbling more like a butter cookie texture. When I cut mine they didn't crumble really at all, just a little around the ends sometimes, but basically they were easy to work with, and I cut them pretty thin. Perhaps you'd have more luck without the butter. That's been my experience the two times I've attempted these. Just to say you're not alone with this problem. The biggest trick I ever learned was using an electric knife to slice.
It slices prettier, easier and with way less breakage and crumbling, no matter what the recipe is. I have always found that my biscotti cut with less crumbling if I cut them while still warm.
Not hot, but warm. You must log in or register to reply here. Popular Threads. What did you have for dinner? So you should look also in this area. Another question is that recipe size suited for the bowl capacity of your food processor? An undermixed dough tend to be loose and easily crumbles when cut. If you had a mixer try that recipe in the standard way and see the result. I think it would help if you post the recipe.
Maybe we can find some ways how to improve it I baked them anyway, but it was a bit disappointing. Hi Anny. Biscotti have a tendency to be somewhat fragile after the first bake into logs. Especially with nuts in large pieces. But they are brittle by nature. Sharp knife and someone who is not timid are essential. The crumbles make a good bottom for cheesecake crust. Don't worry about underbaking them slightly, because after slicing sharp, finely serrated bagutte knife them into oblong tranches and baking them once again, they will be fully ready baked.
You could add some liquid little to your dough, that will make it somewhat easier to slice, but overbaking is usually the problem. Serve God. Did the second baking come before or after the cutting? Hi Jane, you may find that a little water on your hands will help to smooth out the surface of your biscotti. Also, be sure that you're not adding extra flour if you happen to be measuring your flour by cups. For our recipes and flours we recommend either weighing your flour, or using this method to measure your flour by volume.
Can you suggest how to make what you call rock hard non-american style biscotti? My husband dips his biscotti into hot coffee in the morning and wants that old fashioned type. If you're looking for a classic, dunkable, crunchy, tasty biscotti, look no further than our Vanilla Biscotti recipe. It's like this one, just a little less soft around the edges. Thanks, and happy dunking! Hi Diane! We don't think there would be the same benefits with biscotti dough due to the long bake time.
If you find your dough is too soft to shape, you can pop it in the fridge for 20 to 30 minutes to firm up the dough which will help when making free-form loaves. Happy baking! Her World Peace Cookies are icons.
So why in the world did she mess with perfection? Many cookies get a sprinkle of salt right before baking. These cookies opt for a salty shell instead.
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