Espresso Biscotti

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

After reading some of the reviews, I was worried but decided to give this recipe a try. I disagree with the "runny dough". It is more of a sticky dough biscotti's with no oil and butter have the same consistency - I've never made biscotti's with butter so not sure of that consistency. Knead you dough very well (I used a kitchenaid with a dough blade. Flour your board very well as well as your hands and you should have no problem forming a log (1in thick that will not stick to your hands or the board. It takes some getting used to. Used whole wheat flour. I followed a reviewer suggestion and baked biscottis for 20 mn at 350F conv oven. Reduced temp to 300F & baked cut pieces each side for 10 mn. Result: Wonderful biscotti texture. 3 stars for the taste. I expected a strong orange flavor mixed with espresso. Instead, I have a biscotti with a hard to tell flavor and with a tinge of bitterness (not sure if the bitterness comes from the espresso grain or the orange zest

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The Biscotti was very good. Nice and crispy and the expresso in the recipe made it tast so good. Only one thing. the dough was too runny, i added a little more flour.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

i did not make this, but i have a question. Is there no butter? every other biscotti recipe i have calls for 1/2 cup butter. is this missing?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The baking time was TOO long. I took them out of the first baking at 30 minutes, and then it was close to burning. I will try 20 minutes the next time. Not real happy with this batch.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It just doesn't work without adding more four and even then I thought the biscotti were awful. I tasted some slight orange flavor but besides that they were bland and I didn't tast the coffee at all. I make a lot of biscotti and there is no way I could work with this wet dough, as is. I am not sure why Food Network post recipes that just waste everyone's time. I am so sorry I didn't check the reviews first.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was in a hurry and didn't bother to read the reveiws. I only went by the ingredients I was looking for. The "dough" was a runny mess so I added flour. The addition of flour helped the consistency but did nothing for the flavor. They started to burn after 2o minutes in the oven. I took them out and tried to salvage by cutting off the burnt tops. After 5 minutes of baking the slices they started to burn again. I took them out of the oven, flipped them and returned to a ed OFF oven and closed the door. They are not very good at all. I hope the birds and squirrels will eat them. A waste of time and ingredients, but NEXT TIME I WILL READ REVIEWS!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

After reading all the comments about this recipe I knew I might encounter some difficulty with the dough.

I, too, found the dough quite loose. When I turned it out of the mixer I found I needed to add quite a bit more flour - easily an additional half cup. Even then it was still quite soft.

To avoid the logs becoming too dry and crumbly I checked them after 20 minutes in the oven - left them another ten and then took them. I let them cool until they were easy to handle (probably a good 15 minutes.

The second baking I shortened to 5 minutes.

And they are great - completely delicious - not crumbly or dry - but still a nice biscotti type crunch!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

OK, but not as good as it sounds. The batter was very loose. I have made 6 other biscotti recipe's for the holidays & this batter was the most runny. Is "ground espresso powder" the same as instant espresso powder? If not, then what?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Overall, these biscotti turned out just OK. The dough is indeed very sticky and needs more flour to be able to roll the logs. The rolls flattened out while baking (I prefer they rise and stay cylindrical. They baked very firm and were difficult to cut without breaking and they needed almost no toasting. Very, very crunchy! Next time I'll use the chocolate hazelnut biscotti recipe found on this site (these are fabulous and substitute espresso powder for the cocoa and almonds for the hazelnuts.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This dough was difficult to work with. Had to add almost 1 more cup of flour. Flavor was very orange, not espresso.
Will try Giada's holiday biscotti instead.