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crumbling biscotti problem


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crumbling biscotti problem

dixieday | Feb 18, 2006 04:51 PM

I've been a chocolate-biscotti making kick lately, and just tried making the Chocolate-Pistachio ones in Dec.'s Food & Wine. They are delicious, but WILDLY crumbly; at least a third of them fell apart while I was slicing/rebaking/flipping them. We're still eating the crumbs, but did anyone else have this problem? Any solutions?

Recipe is below, paraphrased.

Sift together 2 cups flour, 3/4 cup dutched cocoa, pinch of salt, and 1/2 tsp baking soda. Beat in 3 eggs to make a crumbly dough. In a separate bowl, cream 4 TB butter with 1 1/4 cups brown sugar, 1 TB vanilla, 1 tsp almond extract, and 1 TB strong coffee. Mix butter mix into flour mix to form a squishy dough. Mix in 1 cup chocolate chips and 1 cup chopped pistachios. Form into 4 logs, bake at 350F for 22 minutes. Let cool 10 min, then slice and rebake at 200F for 30 minutes, pausing to flip the slices over at the 15-minute point.

Link: http://www.piequeen.blogspot.com

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