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Tops of Biscotti Crack and Split

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Frequently when I bake biscotti the tops crack and split during the first baking (log stage) making it diffcult to slice them prior to the second baking. What could be causing this?

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  1. Do you have a freestanding thermometer in the oven? Also you could be baking them a bit too long.

    You want to bake them the first stage to be soft to the touch, they almost look like a hermit.

    2 Replies
    1. re: hummingbird

      are you saying bake them till they are just cake-like? Then do they fall apart just as easily when you slice them for the second bake? By the way it doesnt happen all the time and my suspicion is that it's a result of how soft my butter is when I cream it with the sugar. ie more likely to happen when the butter is softer.

      It does'nt effect the taste, just the appearance

      Was also wondeing about puting a pan of water in the oven to moderate and moisten the heat al la cheescake to stop the cracking

      1. re: hummingbird

        Yes, I think this could be a heat issue -- too high an oven temp.

      2. I think for sure you are baking too long...a dense cake like log is what you want.

        1. While doing some research on to this same topic I found this post.
          Occasionally I have the same problem. Next time I am going to try baking the loaves at 325. The one thing I always do now is to let loaves cool completely before slicing.