I just recently discovered biscotti a few years ago and how easy it is to make. Trouble is, people don’t like it, which is a pretty big problem when you’re making treats to share. I approached this recipe as a “throw away” recipe as in I had to make it because I’m doing the entire book but I didn’t think it would be a big winner with people. Especially since they don’t have any oil or butter. Fat = tasty.
Sorry that I don’t have a better picture, my husband got a little carried away when cleaning out the cabinets and threw my photo samples away.
The Verdict: Boy was I wrong! I was visiting some customers so I dropped some cookies off and I was hounded for a few days until I remembered to bring in the recipe. Same thing at work! People loved these. I was afraid of the hazelnut being too strong but the chocolate helped.
Tips for Next Time: I split the recipe into 2 logs when I baked the cookies for the first time. Even then the middle didn’t bake through which made it a mess to cut and bake for the 2nd time but it also meant that they weren’t super dried out and brittle like most biscotti. I gave the recipe to someone else who loved what I brought in but they baked it as long as the book said and hated the normal dry and brittle texture. Next time I’m going to make them with almonds (for cost reasons!) and I’ll bake them for a little bit longer. Also, a helpful tip for biscotti, when forming the dough into logs before baking it for the first time, the dough is a million times easier to shape if you wet you hands first.
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