Had a chance to make the Mocha Biscotti mentioned below and this time they came out much better than the last batch. Still, I have a ways to go before I can call myself a true biscotti master. The taste was good, and they "dryness" was close to where it needed to be but some were a tad soft in the middle. I found I had to bake them a tad longer than it called for too. Again, this could all be operator error as I just don't seem to be able to bake biscotti well. I had to leave out the almonds as I didn't have any on hand and I ended up not making the Espresso drizzle simply because I ran out of time (we were having guests over). Next time I'll have to go the extra mile!
I will add that these biscotti did not end up in the trash. Our guests consumed them and so did we! Improving? Why yes, yes I am.
2 comments:
I haven't gone back through the old posts to find out, but do you use a kitchen scale? And have you tested your oven with a good thermometer.
Just my two cents.
I use measuring cups for most things, but will measure if it tells me to. I haven't tested the oven--it's a newer one (less than 4 yrs. old) but maybe I should! I know the builders didn't pony up for top of the line appliances...
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