Sunday Dinner
Orange-PistachioΒ Biscotti
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8 Reviews
Ssookhoo
December 24, 2020
I followed the recipe exactly as written and did not end up with a dry mix at all. It was actually more on the wet side! Great recipe (written by the even greater Erin). I also used wider logs (more along the lines of 3 inches) and wet hands. I dipped in dark chocolate too.
Vfscotti
December 21, 2020
I followed the recipe as published. The batter seemed a bit dry at first but as it sat for a few minutes in the bowl it became quite moist and easily formed into logs. My logs were 2.5 to 3 inches wide though. I found wet hands worked better than using cooking spray to work with the dough. Results came out great.
Oktomat
September 9, 2018
I followed the recipe and didn't come out with a too dry dough. It came out perfect, actually. What I did was add the flour 1/4 cup at a time and then kneaded the dough a bit after the last of the flour went in (gently, not like a bread dough). It started as a dry mix but after a minute or two the flour incorporated beautifully and became easy to mold into the logs. I picked this method up a la Julia Child's "Cooking with the Masters" series featuring Nick Malgieri.
https://www.pbs.org/video/baking-with-julia-italian-cookies/
https://www.pbs.org/video/baking-with-julia-italian-cookies/
Laura J.
February 11, 2018
I used your sugar, egg, flour, baking powder, and salt quantities as a jumping off place to play with my own flavors (I went cranberry, orange zest, blanched almonds and loved the flavor). I made one batch that was slightly dense (but still tasty and perfectly dunkable). I then tried again with two small changes (which is inherently a bad experiment in account of two variables, but oh well)-- I reduced the flour by half a cup, and I added the cranberries and almonds to the flour mixture before adding it all at once to the egg because I was worried that adding them separately led to overmixing in my first try. This second batter was definitely wetter (unsurprisingly). I think both attempts were good, with the second yielding slightly richer and lighter biscotti. Just throwing all this out there so that those concerned about dry dough can try a slightly different approach.
Julie G.
December 24, 2017
yup, mix was way too dry. The biscotti log did not spread during the first bake, despite adding some orange juice to the dough (only a tbsp or so), ended up with thick, squat logs...
Jack H.
July 10, 2017
Yep very dry mix ,but I persevered and not to bad ,the wife was looking over my shoulder but was quite eating them LOL !!! ππ
Cindy
June 28, 2015
Hi you geniuses at Food 52,
I tried this recipe recently with the exact measurements and my dough turned out quite dry. I added an extra egg but that caused the dough to rise too much. Would you add liquid (i.e. milk) to it or just less flour? Thanks!
I tried this recipe recently with the exact measurements and my dough turned out quite dry. I added an extra egg but that caused the dough to rise too much. Would you add liquid (i.e. milk) to it or just less flour? Thanks!
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