I followed the almond chocolate chip recipe on epicurious.com and ended up with a dough too watery to roll into logs. I added a lot more flour (probably way too much) and ended up with the logs below.
Biscotti makers: do they look to thick? Should I be aiming for something that's more gloppy and free form, and let it take shape in the oven?
Another recipe said to partially freeze the dough to make it shapeable. Has anyone tried this?
The final biscotti were tasty, but the texture needed to be more airy and crisp. They were a little dense and took a lot longer to bake than the recipe said.