anyone baked Nov biscottis?

[Vanessa]

Has anyone baked Nov biscotti and how are they different from other CL ones. My question is due to the fact that Nov recipe has 3 eggs vs 1 egg or 2 in earlier recipes. I just want to know if they are lighter, heavier, softer?
Thanks....

[mightyh]

I just made the lemon biscottis from the November issue. I've never made biscotti before so I can't make any comparisons to past recipes.

They're really easy to make. The hardest part for me was that my dough did not look dry and crumbly... more like moist and crumbly. I don't think I floured my surface enough so as I kneaded the dough, the dough stuck to my hands and it was hard to shape them into the 8 inch rolls. The finished product looks good, but I only got about 20 biscotti instead of 30, but maybe I just prefer mine a little thicker.

I baked mine (the second time) standing up, right after I sliced them, rather than lying them on their side and flipping halfway through and they seem to be crunchy/hard enough for my taste.

These seem like they will be great with tea--and I'm nursing a sore throat so it's a perfect combination.

[Linda I LIght]

I made the " Chai Tea" biscotti, I ran out of Chai tea so I used orange spice tea which was a nice compliment to the triple sec. The taste was wonderful and I just bought some Chai tea to make them again.
I also had a problem with the dough being to sticky, and I made about 24 biscotti.
This was my first try at a Cooking Light biscotti so I don't know if there is a difference.

[Britin]

Vanessa,

I made the espresso chocolate chip biscotti. I used 3/4 cup of egg beaters instead of the three eggs. They turned out great. They were actually a little crunchier than the ginger chocolate chip recipe that I had tried from the 2000 cookbook. My husband and I really liked both.

I am dying to try the chai. I just didn't have triple sec or orange juice. That will be on my shopping list today.

[SandyDee]

Britin could you post the Ginger Chocolate Chip Biscotti recipe? They sound fantastic. Thanks.

[Vanessa]

Thanks for your reviews. The expresso one sounds good. Thanks for the idea of using Egg beaters. Several mentioned having a sticky dough. My experience with biscotti is with the 1995 recipes but stickiness could be because of so much eggs? Actually my favorite biscotti is the one a reader made banana pecan....When I make the 2000 recipe I will let you guys know how it comes out.

[jandy2]

I made the snickerdoodle ones and they turned out great. I am not a big coffee fan so made the ones that sounded good with milk. My kids loved them too. They actually are good for teething toddlers since they are a little hard but with some give. LOL. Mine didn't turn out sticky at all. In fact, if anything they were maybe a little too crumbly. I'll Definitely make them again and want to try some of the others.

[Mamasue]

I made the Toffee Biscotti tonight and they are very good. The dough is dry and crumbly but as you knead it the dough does come together...don't give up.

SandyDee...I looked for the Ginger Chocolate Chip in the 2000 book and the Complete and couldn't find it.

The next ones to make will be the Chai Biscotti and the Snickerdoodle Biscotti.

I have to confess that I don't double bake my biscotti. My grandmother never did and I am accustomed to eating them that way, so I bake them just once. http://www.cookinglight.com/bbs/biggrin.gif

[RUSTYSMOM]

I made the lemon biscotti and the chocolate cranberry biscotti - however I used white chocolate chips instead of milk or semi sweet. Both were excellent - and easy to make. I will have biscotti in the freezer for some time!

[RunnerKim]

Britin,

Did you use espresso? I've looked in a couple of stores and only been able to find something that looks like a regular coffee can - not "instant".

Kim

[Grace]

Kim,

Instant coffee at the store comes in little bottles, and is usually up rather high. Stuff like Sanka and Folgers, etc. A few of the better stores carry espresso powder, but I bought real espresso powder at www.kingarthurflour.com (http://www.kingarthurflour.com)

Also, you can brew some very, very strong coffee and use that, just remember to reduce any liquid in the recipe by an equal amount. Hope that helps.

[RunnerKim]

Thanks Grace - I have the instant coffees, just couldn't find the powdered espresso - except what appears to be more like regular coffee (vs. the instant).

An old co-worker used to make an orange cappucino bread that he modified and used espresso vs. instant coffee. Mine never tastes as good as his, so I'm hoping its the espresso (and not some other change he didn't mention).

Kim