This Memorial Day weekend I tied my apron on and made biscotti. I've never made biscotti before but I was inspired by a friend's twitter post to give it a try. After browsing around the internet for a yummy looking recipe I found this one, Cappuccino Biscotti. I prepped all my ingredients just like those television chefs do and got to work. Everything went well except for when I was supposed to roll the dough into two loaves. My 'dough' was soupier than cookie dough! Now I'm not a novice when it comes to baking but I'm definitely more comfortable with a frying pan in my hand than a baking sheet.
I knew that if I added more flour I'd run the risk of over beating the mixture and I'd end up with concrete blocks instead of delicious biscotti. The only way I was going to be able to turn this soup into rollable dough was to add more flour so that's what I did. Very carefully I added flour while the stand mixer was on low until it turned into a very sticky dough. I figured this was as good as I was going to get it so I plopped it out onto my floured Silpat mat and divided the dough in half. I coaxed these two loaves into logs on a parchment-lined baking sheet.
The rest of the process went smoothly. I baked the logs for 35 minutes, let them cool for 10 minutes, then sliced them on the diagonal and baked for an additional 10 minutes. The first thing my mom said when she saw them was, "They look real!" I agreed, they looked like biscotti you'd see for sale in a coffee shop. These were just okay. I think they could use a little less clove next time. I can't wait to try making other varieties of biscotti!
