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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Biscotti trouble...
Linda
538 posts
Nov 20, 2005
10:52 AM
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Oh, boy, I think I've lost my touch : /
I'm having such problems with my baking! I used to be good...really, I was, lol!
In the past, Bryanna, I've made your biscotti from "Nonna's" successfully -- they're great.
I tried your Breakfast Biscotti and, while absolutely delicious (!!), completely fell apart, crumbled. I also made the Christmas Biscotti, but tried the chocolate version, using 2 C all purpose, 1 C Dutch Cocoa, and toasted Spanish peanuts: again, DEEE-licious, but crumbled.
I don't know why this could have happened. I let them cool to warm before cutting, but this is when they crumbled. Then they almost completely fell apart upon the turn over after the second bake.
For the Chocolate, I decided to let them cool more and the same happened.
I got about 8 decent biscotti from the Breakfast recipe, and none from the chocolate.
What do you think happened, or what can I do so this doesn't happen again? I really don't understand it, since I've made lots of your biscotti in the past!
Also, since they still taste fantastic, I wonder if you have any recipes I can use for the crumbles. Perhaps as the crust for some bars or a recipe using a chocolate crust too, since I have quite a bit of chocolate.
Or maybe some cookies? Can I use if for tiramisu? Any other suggestions?
Thanks :)
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Bryanna
Owner/Moderator
1282 posts
Nov 20, 2005
4:09 PM
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Hmmm, what a shame! the only thing I can think of is maybe your flour. Flour can vary from place to place and also is affected by weather and age. Maybe you need a tad more moisture (applesauce?)in the mix, or a little more oil-- perhaps go by the feel of the dough.
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"To look like a goddess, eat like a peasant." Karen Andres
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Linda
540 posts
Nov 20, 2005
4:38 PM
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Maybe I should let them cool completely before slicing?
Can biscotti be used for tiramisu or is it too hard for that?
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kourtney
126 posts
Nov 21, 2005
6:35 AM
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I think biscotti would be too dense for tiramisu. They will soften in the espresso mixture but I think they wouldn't give the tiramisu the right lightness.
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Bryanna
Owner/Moderator
1283 posts
Nov 21, 2005
7:02 AM
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You could try cooling it before slicing. i agree that they are too heavy for tiramisu, but you could use them perhaps as a fruit crumble topping.
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"To look like a goddess, eat like a peasant." Karen Andres
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