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Old 02-02-2004, 09:28 PM
lisa flack
 
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Default Biscotti problem

Hi, I am by no means "an expert" at biscotti, but my guess is that they are
not cooled enough before slicing causing them to crumble. Below is a recipe
for Brownie Biscotti. It is so easy, but it tastes so great.
1 box (1 pound, 5 ounces) brownie mix
3 cups (12 ounces) of whole almonds OR: walnut halves OR: peacan halves
3 large eggs, lightly beaten
2 tablespoons water OR milk
3/4 teaspoon almond extract

1. Heat oven to 350 degrees. Coat 13 x 9 x 2 inch baking pan with nonstick
cooking spray. Line botton and sides of pan with foil, leaving 2 inches
overhand on the short sides. Spray the foil with nonstick cooking spray.
2. In a large bowl, stir together the brownie mix (if mix contains packet
of chocolate syrup, save the syrup for another use) and almonds. Stir in
the eggs, water and almond extract into the middle of the brownie mix until
the ingredients are moistened and a stiff batter forms. With an offset
metal spatula, spread the batter in the prepared pan in an even layer.
3. Bake in 350 degree oven 35 minutes or until the cake is firm to the touch
in the center. Using the foil overhang, carefully remove the brownie from
pan to a wire rack. Let the brownie cool about 10 minutes.
4. Cut the brownie in half lenghtwise, scoring the surface with a serrated
knife and completing the cutting through with a large, sharp knife. Then
cut crosswise, into 3/4 inch thick slices. Place brownies, cut side down on
large baking sheet.
5. Bake in 350 degree oven 23 to 25 minutes until biscotti are crisp.
Transfer biscotti to wire rack and cool.

Sorry this is so long, but these were so easy and so delicious wanted to
pass along the recipe
"Anny Middon" wrote in message
. ..
Before Christmas I made a biscotti recipe from the booklet that came with

my
new Cuisinart food processor. The resulting cookies (these were the
twice-baked "dunker" style of biscotti) had great flavor and texture, but
when I sliced the baked log it fell apart somewhat, leaving me with quite

a
few broken cookies. I baked them anyway, but it was a bit disappointing.

A couple of weeks ago, I made two other biscotti recipes, again using my
food processor to mix the dough. Again I had problems with them crumbling
when I cut the logs of baked dough.

Is it mixing the dough with my food processor that is causing the problem?
Or is it something else -- not baking the logs long enough or not letting
them cool enough before slicing?

I followed the recipes in terms of ingredients, baking times, and cooling
times. I'll be happy to post the recipes I used if need be.

Anny