Comments on: We break for biscotti. http://blog.kingarthurflour.com/2008/04/30/we-break-for-biscotti/ Hot Stuff from King Arthur's Hearth Tue, 06 Jan 2009 01:23:01 +0000 http://wordpress.org/?v=2.3.1 By: PeggyJ http://blog.kingarthurflour.com/2008/04/30/we-break-for-biscotti/#comment-1672 PeggyJ Thu, 19 Jun 2008 14:03:44 +0000 http://blog.kingarthurflour.com/2008/04/30/we-break-for-biscotti/#comment-1672 I just made my first biscotti and after the first baking it is very flat. Help <strong>Hi Peggy, Biscotti should only be about an inch high. If it did not rise and puff at all, you may want to test your leavener, to be sure it is still active. MaryJane @ The Baker's Hotline</strong> <strong>Also, Peggy, maybe the dough was too wet, which would make it spread. Did you use large eggs, not extra-large? Did you use King Arthur Unbleached All-Purpose Flour? a lower-protein flour (e.g., Gold Medal) would make the biscotti spread more... - PJH</strong> I just made my first biscotti and after the first baking it is very flat. Help

Hi Peggy,

Biscotti should only be about an inch high. If it did not rise and puff at all, you may want to test your leavener, to be sure it is still active.

MaryJane @ The Baker’s Hotline

Also, Peggy, maybe the dough was too wet, which would make it spread. Did you use large eggs, not extra-large? Did you use King Arthur Unbleached All-Purpose Flour? a lower-protein flour (e.g., Gold Medal) would make the biscotti spread more… - PJH

]]> By: Stella Cook http://blog.kingarthurflour.com/2008/04/30/we-break-for-biscotti/#comment-1332 Stella Cook Thu, 29 May 2008 12:08:43 +0000 http://blog.kingarthurflour.com/2008/04/30/we-break-for-biscotti/#comment-1332 Hi, I LOVE your blog and I'm very grateful that I have learned a lot! Will you ever make croissants? I have made your recipe and love it. I'm ecstatic when they bake up light and crispy, but they never are as hugh as when I bake the Williams-Sonoma frozen croissants. I measure my success or failure by them! I purchased the Baker's Milk from your website some time ago and wonder if that will make the difference. I have not had the time yet to experiment with it. I deeply appreciate any help you can give me! Hi,
I LOVE your blog and I’m very grateful that I have learned a lot! Will you ever make croissants? I have made your recipe and love it. I’m ecstatic when they bake up light and crispy, but they never are as hugh as when I bake the Williams-Sonoma frozen croissants. I measure my success or failure by them! I purchased the Baker’s Milk from your website some time ago and wonder if that will make the difference. I have not had the time yet to experiment with it. I deeply appreciate any help you can give me!

]]> By: Jeanette http://blog.kingarthurflour.com/2008/04/30/we-break-for-biscotti/#comment-1193 Jeanette Tue, 20 May 2008 04:49:10 +0000 http://blog.kingarthurflour.com/2008/04/30/we-break-for-biscotti/#comment-1193 Arthur Miller's idea using a pizza crisper for the second baking is a good one. Years ago I bought 2 non-stick cookie sheets with edges and 2 flat cooling racks that fit just inside each one. I use the cookie sheets to bake a double recipe (4 cups of flour) of biscotti, remove the logs to another rack to cool and cut the logs. Put the racks inside the pans, lay the cut biscottis on the racks & put back in the oven for the final baking. I find that 15 minutes is usually enough. No more trying to balance biscotti on end. No more turning over to dry. Quick and easy. I just bought 2 biscotti pans from KA and this will make them even quicker & easier. How about selling some of these "bake & dry" sets? Mine are Wilton, bought at a discount store so long ago I can't even remember where. Arthur Miller’s idea using a pizza crisper for the second baking is a good one. Years ago I bought 2 non-stick cookie sheets with edges and 2 flat cooling racks that fit just inside each one. I use the cookie sheets to bake a double recipe (4 cups of flour) of biscotti, remove the logs to another rack to cool and cut the logs. Put the racks inside the pans, lay the cut biscottis on the racks & put back in the oven for the final baking. I find that 15 minutes is usually enough. No more trying to balance biscotti on end. No more turning over to dry. Quick and easy. I just bought 2 biscotti pans from KA and this will make them even quicker & easier. How about selling some of these “bake & dry” sets? Mine are Wilton, bought at a discount store so long ago I can’t even remember where.

]]> By: s.tai http://blog.kingarthurflour.com/2008/04/30/we-break-for-biscotti/#comment-1004 s.tai Mon, 12 May 2008 17:23:31 +0000 http://blog.kingarthurflour.com/2008/04/30/we-break-for-biscotti/#comment-1004 Thank you for a biscotti recipe that doesn't call for a ton of butter! I made macadamia nut + dried cranberry biscotti last night and they are delicious. I just had to be careful when slicing the loaf because it crumbled/cracked easily. Thank you for a biscotti recipe that doesn’t call for a ton of butter! I made macadamia nut + dried cranberry biscotti last night and they are delicious. I just had to be careful when slicing the loaf because it crumbled/cracked easily.

]]> By: Shirley Garies http://blog.kingarthurflour.com/2008/04/30/we-break-for-biscotti/#comment-966 Shirley Garies Sat, 10 May 2008 03:43:38 +0000 http://blog.kingarthurflour.com/2008/04/30/we-break-for-biscotti/#comment-966 5/10 Have just made my first batch of biscotti, using the KA lemon/almond recipe. Key word here is first, and i am well past senior age! It was easier than I thought. My biscotti is not quite high enough, I think, I may have had the log a little wide. I am now brave enough to try the KA cookbook recipes. We love biscotti, don't buy it too often-it is expensive, as you pointed out, less to make. Thanks Shirley G. 5/10

Have just made my first batch of biscotti, using the KA lemon/almond recipe. Key word here is first, and i am well past senior age! It was easier than I thought. My biscotti is not quite high enough, I think, I may have had the log a little wide. I am now brave enough to try the KA cookbook recipes. We love biscotti, don’t buy it too often-it is expensive, as you pointed out, less to make. Thanks
Shirley G.

]]> By: Nada Arnold http://blog.kingarthurflour.com/2008/04/30/we-break-for-biscotti/#comment-881 Nada Arnold Mon, 05 May 2008 19:39:37 +0000 http://blog.kingarthurflour.com/2008/04/30/we-break-for-biscotti/#comment-881 Please, local baker sells biscotti at our weekly farmer's market made with canola oil only. Kindly indicate how to alter other ingredients so I may use oil. Taste is superb. Had her chocolate and the lemon almond varieties and butter not missed. Also would like to use ground oatmeal, and wheat flour for part of the dry ingredients. Many thanks. NSA Please, local baker sells biscotti at our weekly farmer’s market made with canola oil only.
Kindly indicate how to alter other ingredients so I may use oil.
Taste is superb.
Had her chocolate and the lemon almond varieties and butter not missed.
Also would like to use ground oatmeal, and wheat flour for part of the dry ingredients. Many thanks. NSA

]]> By: PJ Hamel http://blog.kingarthurflour.com/2008/04/30/we-break-for-biscotti/#comment-839 PJ Hamel Sun, 04 May 2008 14:31:09 +0000 http://blog.kingarthurflour.com/2008/04/30/we-break-for-biscotti/#comment-839 Roger, go for it - the more almond flour you substitute the crumblier they'll be, so take it easy at first; try substituting for 1/4 of the flour, then go up from there if it works well. GREAT IDEA! Roger, go for it - the more almond flour you substitute the crumblier they’ll be, so take it easy at first; try substituting for 1/4 of the flour, then go up from there if it works well. GREAT IDEA!

]]> By: Roger http://blog.kingarthurflour.com/2008/04/30/we-break-for-biscotti/#comment-835 Roger Sun, 04 May 2008 00:41:13 +0000 http://blog.kingarthurflour.com/2008/04/30/we-break-for-biscotti/#comment-835 Does anyone know if almond flour be substituted for some of the all-purpose flour? Does anyone know if almond flour be substituted for some of the all-purpose flour?

]]> By: PJ Hamel http://blog.kingarthurflour.com/2008/04/30/we-break-for-biscotti/#comment-832 PJ Hamel Sat, 03 May 2008 19:06:34 +0000 http://blog.kingarthurflour.com/2008/04/30/we-break-for-biscotti/#comment-832 Tom, the "log" will feel set, but you can still press your finger onto it and make an indentation; it shouldn't be rock-hard. When you slice the biscotti, the interior should be, again, firm-but-soft: not gooey, not wet, fully cooked through, but somewhat soft. I'd compare it to stale poundcake, perhaps? After its second bake (after being sliced), it should feel pretty hard; and realize it'll continue to harden as it cools. So don't let it get brown all over, just a bit around the edges. If you cut the biscotti 1/2" thick rather than 3/4" or thicker, it's easier to dry it out entirely without browning the surface. Tom, the “log” will feel set, but you can still press your finger onto it and make an indentation; it shouldn’t be rock-hard. When you slice the biscotti, the interior should be, again, firm-but-soft: not gooey, not wet, fully cooked through, but somewhat soft. I’d compare it to stale poundcake, perhaps? After its second bake (after being sliced), it should feel pretty hard; and realize it’ll continue to harden as it cools. So don’t let it get brown all over, just a bit around the edges. If you cut the biscotti 1/2″ thick rather than 3/4″ or thicker, it’s easier to dry it out entirely without browning the surface.

]]> By: tommix http://blog.kingarthurflour.com/2008/04/30/we-break-for-biscotti/#comment-831 tommix Sat, 03 May 2008 17:30:25 +0000 http://blog.kingarthurflour.com/2008/04/30/we-break-for-biscotti/#comment-831 When the biscotti come out of the oven after the first bake, what should the texture be? Still somewhat soft? Firm enough to slice but not hard? When the biscotti come out of the oven after the first bake, what should the texture be? Still somewhat soft? Firm enough to slice but not hard?

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