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17 December 2008 @ 01:57 pm
Recipe Help Needed!  
I'm about to embark on one of the major baking efforts for the holidays, and I think I've mentioned before the problem I have with the Chocolate Biscotti recipe I use.

Namely, the batter is like tar and it sticks to everything, including me. It's disgusting to work with. Yes, I do have some touch/texture issues, why do you ask?

So I'm throwing myself on your collective knowledge. Do any of you have a Chocolate Biscotti recipe that you've used where this does NOT happen? Can you hook me up? *begs and pleads mightily*

ETA: So, I searched online and found a few recipes with some butter in them (mine has NO butter, which is part of why it's so sticky). But the most useful information I found was from someone (with a recipe listed) whose secret is to put parchment paper down on the backing trays and dump the dough right onto that, then minimally shape. I.e., do NOT attempt to form "loaves" with your bare hands and then transfer to the baking pans.

So I'm going to try that-- and a friend uses that technique, and mentions getting your hands wet before hand, which she says helps. Wish me luck!

cindytsuki_no_bara on December 18th, 2008 03:49 pm (UTC)
there are a bunch of biscotti recipes on bakebakebake - a quick search turned up these (the recipe's in the comments) and general thumbs-up for the biscotti from joyofbaking.com. no comments on the dough being like tar....
The Coalition For Disturbing Metaphors: Xmas Greetingshalfshellvenus on December 18th, 2008 06:57 pm (UTC)
There apparently is an 'lesser' method whereby you dump the dough on the cooking sheet with a spoon/spatula, and then shape from there.

That would really help-- all the other recipes I've looked at insist that you need to personally handle the dough to shape it and then transfer it to the trays. That's the part that gives me the heebie-jeebies! And also does not go particularly well. ;)