I like the concept, but as is, they really didn't turn out as I would have preferred. First, to those who complained of blandness, that's because there is a lot of flour in this recipe. On my second go-round, I used just 2 c. flour (I altered a bunch of other stuff the second time, too, but I'll just write my own version of this another time; I also believe there to be too much sugar in this recipe, too). Mind you, BISCOTTI IS SUPPOSED TO BE A MILD FLAVORED COOKIE!!! Second, I am always befuddled at how people get acceptable results with such high oven temps. My oven does NOT run hot (I never have problems with other recipes), and just about every biscotti recipe I try baked at this temp turns out with a mild burnt taste on the outside and is soft in the middle. I honestly bake mine at only 300-degrees and I just bake them slightly longer so they dry thoroughly. Anyway, not terrible, though not spectacular. Sorry! I like the pumpkin-y taste, though!
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I like the concept, but as is, they really didn't turn out as I would have preferred. First,...