I'd like to make biscottis as christmas presents. I have the general recipe for it that uses baking powder as leavener, but I'd like to know what the best practices are for making really good biscottis? Any tips? Thanks.

By W.DeBord on Monday, November 06, 2000 - 08:34 am: Edit

Biscotti is very simple to make (good gift idea). Personally I believe in using different recipes for different flavors instead of a "universal recipe" where you change your seasoning only. So making good biscotti depends on a good recipe.

As far as techinque the only "tip" is to follow your recipe, and cut them when they tell you to. Some crumble more when sliced too warm, some don't cut well if they are too cool. Try different knives, with different cutting actions. For instance I like to use a french knive usually.

I think the best thing about biscotti is what they are dipped in and how many ways you can "garnish" them. You can be very creative if you desire...after you dip in choc. sprinkle on crushed peppermint, toffee, mini m&m's, coconut etc... They'll look very professional if you use more than one chocolate or layer multi. chocolates. You can even drawing x-mas theme designs on them with candy melts.

By c on Monday, November 13, 2000 - 07:07 pm: Edit

I made 2 kinds of chocolate biscottis, one with baking powder and the other with baking soda. They taste great, and I especially like the texture of the one with baking soda. However, a little problem: when I baked both kinds for the first time the logs cracked, and I do mean CRACKED, majorly. Also, the log with the baking soda spread out while it was baking, instead of growing vertically. What should I have done differently? Thanks.

By W.DeBord on Tuesday, November 14, 2000 - 01:41 pm: Edit

Speading out is normal and so is some cracking....but not so much that it's a problem. They also can crumble abit when sliced. If they have ALOT of chunks of other items(chocolate, nuts, etc...) they sometimes cause problems because they don't mold into the cookies dough the same as a drop cookie so when you slice them the dough may crack at that point where cookie and chunk meet (is that what you mean?). After you slice them the cracking shouldn't be noticable enough to be a problem.

It doesn't sound like you should do anything different. Looks like you learned.

By d. on Tuesday, November 14, 2000 - 07:50 pm: Edit

Usually in a cookie recipe, baking powder gives the lift/height while baking soda is used more for browning and controlling spread. You can use both provided you don't overleaven the cookie. Using baking soda will usually produce a darker chocolate biscotti.

By Ramodeo (Ramodeo) on Friday, November 17, 2000 - 05:41 pm: Edit

I have made many different types of biscotti, and the doughs have varied from a stiff type which you roll into a log before baking to a batter type which bakes into a much lighter cookie.

If you had too much cracking, I would suspect too much leavening. It just puffed up too much, and the pressure from inside cracked the outer surface that had been set by the heat of the oven. Sounds like yoiu just need to balance the recipe a bit. I would recommend a combination of soda and powder.

Some cracks do seem to be an expected part of certain recipes.

When I made biscotti consistently at my dprevious job, I kept an impeccably sharp serrated knife set aside for slicing biscotti only. It was the only way to assure that I could get through those whole hazlenuts, etc.

By Eliza10 (Eliza10) on Thursday, December 27, 2001 - 08:56 pm: Edit

my grandmom has a recipie from italy : its been passed down generation to generation i will try to get it for you

-e

By Eliza10 (Eliza10) on Thursday, December 27, 2001 - 09:17 pm: Edit

here is the biscottie recipie with anise seeds a little scrachy cause she does a lot w/o recipe now but should come out wonderful

12 eggs
3 c sugar
8 c flour
2 c oil
2 tsp vanilla
8 tsp bp
an enough anise seeds to taste

make small loafs 12x1 and a half inch brushed with egg white. put on a greased sheets. cook at 350 degreas F. after 1/2 hour check and if done take out if not cook longer and check some more in a feww min. then after it it cools cut diaganolly and brown 8-10 min in ungreased sheet...hope this helped