Help with biscotti, please bakers. I bought a lovely little appertiser book as a gift and thought

J

joanietoo

Well-known member
to try a recipe or two before giving it away. Glad I did! I started with a savoury biscotti recipe that is far too crumbly, tasty though it is.

I am not such a great baker that I can work out the problem.

Here is the recipe.

Sun-Dried Tomato and Walnut Biscotti.

Beat 1/4 cup butter till smooth and creamy.

Add 2 lightly beaten eggs gradually.

(it was very liquid then)

Sift and fold in: 1 cup self-raising flour and 1/4 cup corn meal.

Stir in 2oz drained and chopped sun-dried tomatoes and 1/2 cup chopped walnuts.

Form into 7 x 3 inch loaves and bake on lightly greased and floured baking sheets at 350* for 20 mins

Slice with serrated knife into 1/2 inch thick slices (they are very crumbly)

Bake 10 mins more (they are extremely crumbly and in my mind far too cornmealy)

Have I messed? What could I do to make them less crumbly. Could I add less cornmeal and add more s-raising flour. Use more butter?

I'll try a few more recipes and hope that they turn out better.

 
Use a bit more flour and perhaps bake them a little longer the first time. Let cool a bit

before slicing so they hold together. These steps help me with a sweet cornmeal biscotti that I make often.

I don't think there is enough cornmeal in the dough to really effect the texture, so cutting back would be a matter of taste

 
Sorry Jaonie, other than teasing you about meetups with French sailors, I don't think I can help.

My only experience with a whole animal on a spit is watching "My Big Fat Greek Wedding."

 
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