HOME > Chowhound > Home Cooking >
What's your latest food project? Tell us about it
TELL US

Biscotti Help

e
eenie1 Dec 17, 2010 04:13 AM

Okay folks, I know what biscotti is supposed to look like, got the whole bake it twice thing, cut with a super sharp knife, etc. However, the recipe I have says to shape the dough into two 2-inch logs for the first baking. Now, should they literally be log shaped and they'll spread or do I make them log shaped and then flatten them a bit?

  1. girleatseverything Dec 17, 2010 04:41 AM

    mine always spread but I have to admit i am not much of a baking expert. i wonder if the recipe you use makes a difference in how much they spread.

    1. j
      jeanmarieok Dec 17, 2010 04:43 AM

      I flatten mine a bit - I haven't found mine spread so much....

      1 Reply
      1. re: jeanmarieok
        a
        arp29 Dec 17, 2010 05:24 AM

        Having just made several different recipes for biscotti yesterday, I do think the recipe affects how much they spread to some degree but I would definitely flatten them a bit.

      2. bushwickgirl Dec 17, 2010 05:41 AM

        I'm with the flatten the log slightly crowd; biscotti dough doesn't spread very much, but it depends on the recipe, some doughs are more wet than others. I do a 14" x 2" ish log, maybe about 2" high. The dough usually spreads out to about 4", which is a good width for biscotti. I guess you could get out the ruler and measure, but I just eyeball it.

        Make your recipe and see how much it spreads, that's the only way you'll know how that dough works and how much to flatten.

        1. JoanN Dec 17, 2010 05:55 AM

          If the source of the recipe is one you trust, I would make the biscotti as written, perhaps using one log only, and see what happens. The almond biscotti recipe in Berenbaum's Christmas Cookies calls for the dough to be rolled into a 2-inch-wide cylinder. It does indeed flatten out during the first baking and cuts into a traditional biscotti shape for the second baking. A not dissimilar recipe in Baking From My Home to Yours calls for the dough to be shaped into a "log that will be more rectangular than domed" and does not flatten much at all during the first baking.

          1. monavano Dec 17, 2010 05:57 AM

            I roll mine into 12-inch logs and flatten with my hands before the first bake.

            1. s
              sushigirlie Dec 17, 2010 06:15 AM

              I don't think the term "log" is meant to connote roundness. What the author likely meant is that you should shape the dough into two elongated rectangular prisms.

              1 Reply
              1. re: sushigirlie
                e
                eenie1 Dec 20, 2010 09:39 AM

                Thanks all! They turned out just fine although I have to make them again because the candied orange slices were still too wet when I was ready to get going w/the biscotti.

              Show Hidden Posts