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ruthie
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 Posted: Sun Oct 23, 2011 5:08 am Post subject: soft biscotti |
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| Quote: | My question will be anathema to some...
How do I get a soft, chewy biscotti.
bought some at a show recently and they were wonderful.
any help would be appreciated. |
Are you sure they weren't Napolitane? They are formed into the same shape loaf and sliced the same way, but they are cakier and aren't baked the second time. They usually have glaceed cherries in them.
Now that's a recipe I've been hunting for for ages! Anyone know how to make them???
Biscotti are meant to be crisp and firm since they're meant for dipping in liquids. Softer or cakier, and they wouldn't hold up. |
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Guest
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| Posted: Mon Nov 21, 2011 3:10 am Post subject: biscotti - meaning |
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I think it should be fairly obvious that biscotti does not mean "twice baked" but "biscuits"...
to confirm, type "twice baked biscuits" into google translate - yielding "biscotti al forno due volte"  |
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Michael Chu
Joined: 10 May 2005
Posts: 1580
Location: Austin, TX (USA)
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| Posted: Mon Nov 21, 2011 4:17 am Post subject: Re: biscotti - meaning |
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| Anonymous wrote: | I think it should be fairly obvious that biscotti does not mean "twice baked" but "biscuits"...
to confirm, type "twice baked biscuits" into google translate - yielding "biscotti al forno due volte" |
The English word "biscuit" and the Italian word "biscotto" are both derived from Latin: "pan bis coctus" meaning twice baked bread.
Simply typing "twice-baked" in Google translate yields "biscotti". |
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guest
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| Posted: Thu Jan 10, 2013 11:36 pm Post subject: cracking biscotti |
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| How do I keep the top of the loaf from cracking during first bake? When I cut them, they tend to fall apart |
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Jim Cooley
Joined: 09 Oct 2008
Posts: 231
Location: Seattle
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| Posted: Fri Jan 11, 2013 3:50 am Post subject: |
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| Gently score the top edge before baking with a knife coated in butter. |
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guest
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| Posted: Fri Jan 11, 2013 5:03 am Post subject: cracks |
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| What causes the logs to crack? The dough did not feel dry, in fact was just a little sticky. |
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