Some cosmetic changes in preparation for larger site changes in the works.


Help with biscotti, please bakers. I bought a lovely little appertiser book as a gift and thought

Veteran Member
2042 posts
Joined: Apr 17, 2006


Posted to Thread #18700 at 7:02 pm on Jul 30, 2010

to try a recipe or two before giving it away. Glad I did! I started with a savoury biscotti recipe that is far too crumbly, tasty though it is.
I am not such a great baker that I can work out the problem.
Here is the recipe.

Sun-Dried Tomato and Walnut Biscotti.

Beat 1/4 cup butter till smooth and creamy.
Add 2 lightly beaten eggs gradually.
(it was very liquid then)
Sift and fold in: 1 cup self-raising flour and 1/4 cup corn meal.
Stir in 2oz drained and chopped sun-dried tomatoes and 1/2 cup chopped walnuts.
Form into 7 x 3 inch loaves and bake on lightly greased and floured baking sheets at 350* for 20 mins
Slice with serrated knife into 1/2 inch thick slices (they are very crumbly)
Bake 10 mins more (they are extremely crumbly and in my mind far too cornmealy)

Have I messed? What could I do to make them less crumbly. Could I add less cornmeal and add more s-raising flour. Use more butter?

I'll try a few more recipes and hope that they turn out better.

Wine does not make you fat, it makes you lean/against walls, tables, chairs, floors and ugly people.

Other messages in this thread: