?

Log in

No account? Create an account
 
 
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!


 
 
 
Deadbeat Nymph: sammy nosedeadbeat_nymph on December 18th, 2008 05:00 pm (UTC)
I still mean to respond to your recipe chain; although I can't continue the chain, I figured I would just send you and the person above you some recipes. :P

I don't have a chocolate biscotti recipe, and I've never made it, but I've had success with other types of biscotti. Could you post the recipe you have? Maybe having a look at the ingredients and instructions might help pinpoint the problem.
The Coalition For Disturbing Metaphors: Xmas Greetingshalfshellvenus on December 18th, 2008 06:59 pm (UTC)
My recipe has no fat of any kind, which might be part of the problem.

But I discovered (see edited note above) that there is another method to forming the biscotti that regular people say works just as well and avoids the "yick" factor. All the recipes I've read insist on having you handle the dough, which just doesn't work well for this type of biscotti!
Deadbeat Nymph: dean nosedeadbeat_nymph on December 18th, 2008 10:20 pm (UTC)
Your recipe sounds wrong. No butter = automatically wrong in my world. ;)

You probably should have some kind of fat, and you can 'handle' the dough without your hands using parchment paper, as you said, or even wax paper. Also, does it tell you to chill the dough beforehand? That should help.

In any case, you'll let us know how it turns out, right? Best of luck! :D