Home Cooking 3

ISO biscotti recipe

A Fish Called Wanda | Jan 17, 200511:02 AM

I've never made my own biscotti, and thought it would be a fun weekend project. I like biscotti to be firm and good for dunking. Many home-made biscotti that I tried at people's homes turn to mush when they are dunked. On another hand, I don't like biscotti that are hard as a rock and require very long dunking (soaking) to become edible. I like mine to become chewy and bitable (but not mushy) after a few seconds of dunking. If possible, I'd like the top of biscotti to be rough and slightly cracked vs. smooth. I don't know if it makes a difference in the taste, but I had the most amazing biscotti with a somewhat cracked surface at Gryphon Cafe near Philly, and they ruined me forever. I guess I am trying to recreate them :)

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