biscotti turned crumbly

[pastrycake]

Hi,

I made some biscotti and it was suppose to bake at 350 for 40minutes. I baked mine in a dark cookie sheet for 30 minutes b/c it was burning on the bottom.
It says bake until light color for 40 min, then cool 30 min. Then slice into 1/2 to 3/4 inch sliced. Then bake another 10 min until golden brown.

Well, it turned really brown before the required cooking time, and I stuck it in the freezer to speed up the cooling time so I could slice it. The dough was baked as a log shape (13 and 3 inch). My biscotti did not give neat slices, it crumbled and broke. I had to slice it really thick. I was only able to get 6 decent pieces. Please help!

[jessiquina]

post your recipe.. but it sounds like you should use a lighter colored pan. and probably bake it less at first.

[pastrycake]

I used the Food Network Every day Italian

1 stick butter, soften
3/4 cup sugar
2 cups flour
2 eggs
1.5 tsp baking powder
slivered almonds
raisins


The steps are the usual: cream butter and sugar, add eggs, blend in flour and the nuts and mixins. form a long log (13x 3 in) and bake 40mins at 350 degrees. Cool 30 min. Slice diagonally 1/2 inch to 3/4 inch thick. Bake another 10 min until golden brown.


I think I did not let it cool enough before slicing, so it was crumbly. Also I may divide the dough into 2 logs to minimize breakage.

[stir it up]

PC, IMO a 40 minute bake at 350 is not a good plan.

I usually do the first bake at 325, the time is more like 25 minutes or so.

It is also not good to put them in the freezer, I take it you were trying to cool overbaked biscotti and did that as an emergency measure, but don't do it next time.

thought I would post this link to a recipe, sort of seasonal

Healthy Recipes - Healthy Eating - Cranberry-Pistachio Biscotti

they seem to have ripped it off verbatim from Gourmet magazine and didn't give credit, I recall using that recipe a few years back, for cranberry pistachio biscotti, which are nice for the season, they work with a little half dip in white chocolate (to make up for the fact that they have no butter). Gourmet magazine does an egg wash, other than that same recipe.

Better luck next time, I would suggest you cruise through some recipes and forget that one, and focus in on some with less overbaking on the first bake.

[jessiquina]

speaking of everyday italian.... i dont think giada is worthy of a show. i dont think her skills are as good as she thinks they are . thats just my opinion tho.

anyhow, i'd try the recipe posted above..

[IronChefATL]

Originally Posted by stir it up

I usually do the first bake at 325, the time is more like 25 minutes or so.

HEY STIR IT UP!!!! We are in exact agreement!!!

[ChefRAZ]

Originally Posted by pastrycake

I used the Food Network Every day Italian

1 stick butter, soften
3/4 cup sugar
2 cups flour
2 eggs
1.5 tsp baking powder
slivered almonds
raisins


The steps are the usual: cream butter and sugar, add eggs, blend in flour and the nuts and mixins. form a long log (13x 3 in) and bake 40mins at 350 degrees. Cool 30 min. Slice diagonally 1/2 inch to 3/4 inch thick. Bake another 10 min until golden brown.


I think I did not let it cool enough before slicing, so it was crumbly. Also I may divide the dough into 2 logs to minimize breakage.

It says soften butter . with mine, I heat to melt the butter.then when cooled down all it to the sugar.

[ChefRAZ]

melt your butter , then mix with the sugar. add aggs. then combine the flour and baking powder, and flavors.mix for a few seconds. should be a soft dough.

[momoreg]

I have had problems with certain biscotti recipes yielding a product that is crumbly right out of the oven, but if I let it cool, wrap it in plastic for a day, and refrigerate it, the moisture within the product tends to penetrate the crust, making them easy to slice cleanly. It's just a little trick I've learned over the years.

[stir it up]

HEY STIR IT UP!!!! We are in exact agreement!!!

LOL what a concept IronChef, I'll drink to that too

Good tips here. Momoreg, you can also wrap them in a tea towel, single layer, while they're cooling, you might get a similar effect, and then don't have to wait a day for the 2nd firing. LOL I use old sugar bags, am I dating myself .

[bohunk]

I've found that lightly misting the biscotti log with water before slicing really helps to keep the crumbling to a minimum. The second cooking dries the slices up nicely.