I have just made some biscotti for the first time and they taste good, but the problem is that they are too soft! Not sure what I did wrong, but it would help if you can help me!
Our answer
Biscotti are hard, crunchy cookies as they are usually baked twice - the word biscotti is derived from Italian - "bis" meaning "twice" and "cotti" meaning "cooked". Usually the dough is formed into small loaf shapes (similar to a ciabatta loaf) and baked for around 20 minutes, then cooled slightly before slicing. The slices are then baked for a second time until dry.
If your biscotti are too soft then it is likely that the cookies were not baked for long enough second time around. If your biscotti slices are around 1/2cm/1/4 inch thick then they should only need around 20 minutes in an oven preheated to 180c/350F to dry out sufficiently. If the slices are thicker then the baking time will need to be extended. We would also suggest that the biscotti are turned over halfway through the second cooking time. If the biscotti are browning too much on the outside and remaining soft on the inside then you will probably need to lower the oven temperature by 20C/50F and cook the biscotti for longer.
Once the biscotti have had their second cooking you can transfer them to a wire rack and let them cool for 20 minutes before carefully testing one - if the biscotti are too soft you can then return them to the oven to cook for a little longer.
Biscotti (/bɪˈskɒti/, Italian: [biˈskɔtti]; lit. 'biscuits') or cantucci ( Italian: [kanˈtuttʃi]) are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo.
are too soft then it is likely that the cookies were not baked for long enough second time around. If your biscotti slices are around 1/2cm/1/4 inch thick then they should only need around 20 minutes in an oven preheated to 180c/350F to dry out sufficiently.
Keep adding flour if mixture gets too wet. Divide into two equal portions and roll into 15cm long logs (or shorter if you want larger biscotti). Place on a silpad or well greased baking sheet. Bake for 30 minutes or until firm.
My recommendation is 15 minutes to bake for the second round. This dries out the biscotti enough to make it crunchy but not enough to break your teeth.
It's a good idea to flip them over halfway through the baking process, so they get toasty on both sides. Keep in mind that a longer second bake will result in a drier, more crisp cookie. If you shorten that bake time, the biscotti will be softer.
Once the biscotti have had their second cooking you can transfer them to a wire rack and let them cool for 20 minutes before carefully testing one - if the biscotti are too soft you can then return them to the oven to cook for a little longer.
To store biscotti, keep it in an airtight container at room temperature. Lining the container with a paper towel will help soak up any excess moisture that finds its way in. Biscotti will stay good for up to a month at room temperature and three months in the freezer.
Are biscotti supposed to be hard? Yes! Because they are baked twice, biscotti are hard and crisp. They're great for dunking in a hot cup of coffee (cookies for breakfast ❤).
Because the dough can be sticky and hard to form, it's important to chill the batter for a good 30 minutes before baking the first time. Prepare a baking sheet and line it with parchment paper then dust it with a little flour. Transfer the batter to the baking sheet and chill in the fridge.
Be sparing with any flour you put on the work surface to roll your dough too. Too much will dry it out and cause the cookie to crumble (so to speak). If your freshly baked biscuits seem too soft after they're cooled, then they're either under baked, or there is too much liquid in the recipe.
Despite their centuries-old heritage, there is no one perfect way to make biscotti. Some recipes call for eggs only, which is the traditional method, while others swear by butter or oil. The choice is yours; just keep in mind that those made with butter or oil will have both a softer texture and a shorter shelf life.
Don't overbeat the eggs. You want just enough air pockets to add some crispiness and texture, but not so many that you get a lot of crumble in your biscotti instead. Don't overmix the batter. You just want to see all of your ingredients come together and that's it!
The trickiest parts of making them are the mixing and the shaping and baking. Just like biscuits, you can't overmix the dough. I found that if the dough is mixed too much, the biscotti becomes dense and heavy.
Add in more flour, a tablespoon at a time, until it's just workable. The very least amount of flour you can get away with is the best in these biscuits, but don't be killing yourself trying to roll out dough that is just too sticky.
“Wet" dough will still bake. The final bread will be more dense but the trade-off is that bread from a wetter dough actually lasts longer before going stale. The test is when you touch the dough it should feel only just slightly sticky but not enough for the dough to come away with the finger tip.
If you put too much liquid in a pie crust, it can make the crust soggy and difficult to work with. It can also cause the crust to shrink more than it should when baking, resulting in a smaller and less attractive pie. What would happen to a flaky pie dough if you mixed it too long before adding the water?
Introduction: My name is Melvina Ondricka, I am a helpful, fancy, friendly, innocent, outstanding, courageous, thoughtful person who loves writing and wants to share my knowledge and understanding with you.
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