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Tips for Biscotti-Making
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Q.†Using a cake mix, flour, 2 eggs, vanilla and some other stuff I made biscotti. When the time came to cut the 12" x 2" log it was very crumbly. I baked it for 30 minutes, and let it cool for 15 minutes, then cut it. Any idea what made it fall apart? They taste great but look bad.

A.†Is this a recipe youíve come up with on your own? A number of things could make it too crumbly, but the use of a cake mix with the addition of flour makes us think itís got too much flour to hold together. Also, biscotti are always baked twice, so maybe youíre just expecting too much of once-baked biscotti.†

Generally, the loaf is baked for a half hour or so, then when itís cool enough to handle, the cookies are cut, and put in the oven for 15 minutes or so longer (re-cooking on them on a wire cooling rack saves you from having to turn them over) until they are brown and crunchy. If you only cooked them once, it would not be surprising that they didnít perform as expected.

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