Anny Middon wrote:
Before Christmas I made a biscotti recipe from the booklet that came wit=
new Cuisinart food processor. The resulting cookies (these were the
twice-baked "dunker" style of biscotti) had great flavor and texture, bu=
when I sliced the baked log it fell apart somewhat, leaving me with quit=
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 crumbli=
when I cut the logs of baked dough.
Biscotti have a tendency to be somewhat fragile after the first bake=20
Especially with nuts in large pieces.
But they are brittle by nature. Sharp knife and someone who is not timid =
The crumbles make a good bottom for cheesecake crust.
Don't worry about underbaking them slightly, because after slicing=20
(sharp, finely serrated bagutte knife) them into oblong tranches and=20
baking them once again, they will be fully ready baked.
You could add some liquid (little) to your dough, that will make it=20
somewhat easier to slice, but overbaking is usually the problem.
C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
" Strive for excellence in your life & reject being a doormat to others. =
Serve God. "
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