Hello Friends,
I made a batch of biscotti tonight and as I was cutting the loaf, I noticed large, gaping holes in my biscotti. We're talking like Swiss cheese-type things, or the type of yeast holes you see in breads.
I'm wondering if this is a normal characteristic of biscotti, or am I doing something wrong? (Mixing too much, too little, etc.?)
My recipe calls for 1tsp of baking soda, 2 C of flour, and 2 eggs (with additional extracts, spices, etc.).
Many thanks in advance,
HS.
What temperature did you do the first bake? But were they light and tastey and dry? Do you want them for dipping? Dee
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No, big holes are not normal, at least not in any biscotti that I've seen in Italy. If you have nuts or chocolate or fruit in them, big holes would let the pieces fall out when you sliced the loaves for toasting.
Over-mixing doesn't seem to be a problem for biscotti, and many of the doughs are kneaded a little when forming the loaves for baking.
Maybe you undermixed and have clumps of baking soda in some places?
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