I thought this was a great recipe. I did sub 1 stick of butter for the oil, Blackstrap molasses for regular molasses, used all wheat flour and rapidura suger instead of the white.
I also followed "Firefly07"s instructions for how to mix it up They said "Second, to ensure a crunchy yet not-too-hard texture, I mixed the ingredients according to most biscotti recipes I've tried. I mixed all the dry ingredients, incuding the sugar. Then I cut the butter into the dry ingredients until the mixture resembled course crumbs. In a seperate bowl, I lightly beat the eggs and the molasses together. I added this to the dry mix. I mixed this concoction until it was just combined. No overmixing! The dough should still be crumbly. I divided the dough in half and formed them into their log shapes on the cookie sheets. It's still pretty crumbly at this point, but it all firms up when you bake it. This looser dough allows the biscotti to cook up crunchy without being dense or hard."
Thank you Cristina & Thank you Firely 07..this is the first time I ever made biscotti and it was awesome!
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I thought this was a great recipe. I did sub 1 stick of butter for the oil, Blackstrap...