This time they turned out much, much better. In fact, they were so tasty that we couldn't stop eating them! I could definitely taste the coffee and the cinnamon. Plus, this time, we didn't 'burn' them. Last time, they were way too hard, even with dunking, so they were not very enjoyable. This time, softer and no dunking required.
I think there are a few reasons they were not so crisp/hard this time:
- Even though we baked them for 25 minutes, they were still a tad undercooked inside.
- We let the loaves cool before slicing them. This resulted in less crumbling and less jagged edges that burnt when toasted.
- We did not toast the sliced biscotti for as long as suggested. We toasted one side for 5 minutes, then flipped them and toasted them another 3-4 minutes. The slightly smushy centers finished cooking and the edges crisped nicely.
Recipe here (page 82)
No comments:
Post a Comment