underbaking biscotti for a softer texture
i only made biscotti once but this week will make several flavors. the one time i made it, i underbaked it and an italian co-worker approved. i see nothing better about crunchy biscotti but maybe that's cuz i didn't dip it in coffee. would like to hear ur thoughts. Tx
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I vaguely recall Emiko Davies (an occasional F52 contributor) admitted to preferring the softer type, ignoring the consternation of Tuscan natives.
Ultimately, whatever you make (biscotti or otherwise) needs to satisfy the palates of those sitting at your dinner table so cook/bake accordingly. If 9 out of 10 prefer crunchy biscotti and you do not, it really doesn't matter what "we" think, does it? After all, we're not the ones sitting at your dinner table.
For what it's worth, I'm able to appreciate both softer and harder biscotti when they are served to me. At home I end up baking them on the firm side when I'm making them mostly for myself.
Anyhow, best of luck.