Biscotti I made turned out dense. How to modify recipe to have crisp, light biscotti?
I followed a Martha Stewart recipe for biscotti. It was minimal, had no butter and pretty easy to follow. At some steps, I modified things (as noted below.) I just want to know why my biscotti didn't turn out light, porous (doesn't soak much chai when dipped) and crisp (it's kind of dense bread-ish)
I'd like to make these again, so any tips would be helpful.
2 1/2 cups all-purpose flour (spooned and leveled)
1 cup sugar [Mod: 3/4 cup since I like less sugar]
2 teaspoons baking powder
1/4 teaspoon fine salt
3 large eggs, lightly beaten
1 tablespoon pure vanilla extract
1 cup slivered almonds, toasted [Mod: used whole almonds since I didn't have slivered ones.]
Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined. [Mod: used hands to knead dough]
Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. [Mod: Probably 3/4 to 1 inch tall log] Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.