Is biscotti dough supposed to be so sticky?

16 years ago

I made biscotti today for the first time, and in the instructions it said to dump the dough out onto a floured surface and divide it into two loaf shapes, but the dough was so gluey and sticky that I ended up forming it into one rough big loaf and then had to scrape a thick layer of it off my hands. The raw loaf looked like a misshapen lump of lava, but it baked up looking like biscotti should, and tastes good. I'm just wondering about the stickiness - is it normal? (If I make this recipe again, I think I will oil my hands before I start handling the dough).

This is the recipe:

Almond, orange and cardamom biscotti

2 eggs

155 g (2/3 cup) firmly packed soft brown sugar

125 g (1 cup) self-rising flour (or 1 cup plain flour and 1 1/2 tsp baking powder + 1/2 tsp salt)

90 g (3/4 cup) plain flour

125 g (1 1/4 cups) almonds

1 tbs finely grated orange zest

1/4 tsp ground cardamom

Preheat the oven to 160Â°C (315Â°F), or lower temperature as indicated for convection ovens. Line a baking tray with baking paper.

Beat the eggs and sugar until light and creamy. Sift the flours into the bowl, add the almonds, zest and cardamom and mix to a soft dough.

Turn the dough out onto a floured surface, divide in two and shape into two loaves, about 5 x 20 cm (2 x 8 inches) in size.

Bake for 35-40 minutes, or until lightly golden. Cool on a wire rack. When cool, cut the loaves into 1 cm (2/5 inch) slices with a serrated bread knife. The biscotti will be crumbly on the edges, so work slowly and if you can, hold the sides of the loaves as you cut.

Arrange the slices on baking trays in one layer and return to the oven for 10 minutes on each side. If the slices look like they are not completely dry when removed from the oven, donÂt worry Â they will become crisp when they cool. Allow to cool before serving.

Makes about 40.

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Comments (7)

Lars
16 years ago
Here are the ingredients I use:

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon cardamom or coriander
1/4 teaspoon salt
1-1/2 cups unblanched whole almonds
3 large eggs
2 teaspoons pure vanilla extract or Amaretto
8-10 oz dark or bittersweet chocolate

The dough that I make is not really sticky - in fact it has a tendency to fall apart, but comes back together during kneading. The chocolate is for the icing, which is optional.

Lars
cbadcali
16 years ago
Netla: I had the same problem. I found out that if you moisten your hands with water and pat the dough out, it is not nearly the sticky problem it was.

Good luck. Cbad
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16 years ago
My mandlebrot dough (similar to biscotti - German meaning almond bread) is fairly sticky, maybe a bit less sticky than you describe but enough that the loaves come out a bit rough.
lindac
16 years ago
Yep....that's the nature of the beast....I find that lots of careful work with a dough scraper and "procedure gloves" on my hands...it's not awful...but still a pain.
Here's my recipe.
Biscotti Di Prato

3 3/4 C all purpose flour (stirred till fluffy before measuring)
2 C sugar
1 tsp double acting baking powder
1/4 tsp salt
4 eggs
2 egg yolks
1 tsp vanilla ( or 1/2 tsp vanilla and 1/2 tsp almond extract if using
almonds)
1 2/3 c almonds or hazle nuts coarsley chopped and litely toasted.
eggwash

Mix flour, sugar, salt and baking powder.
whisk together eggs, yolks and extracts, add eggs, etc to flour mixture and
stir until a dough forms (looks like it can never happen... but keep
working it...it will. I sometimes add a VERY little sprinkling of water)
add nuts, turn out on a non-stick surface ( I use a marble board or my
formica rolling board) and knead 3 or 4 times. Divide into fourths and
shape each piece into a 11 x 2 in. log ( make it "tall" as they flatten
while baking) Place on buttered and floured baking sheets, brush with egg
wash (egg yolk whisked with 1 T water). Bake at 350 for 35 min and cool 20
min. Slice 1/2 to 3/4 inch thick. Place on clean baking sheets ( cut side
down) and bake 10 or 12 minutes at 275. turn pieces over and bake another
10 minutes. If you want to make them extra fancy, dip half a slice in
melted chocolate and sprinkle with finly chopped nuts. You can make bigger
'scottis by making two thicker logs, but be sure to leave room for spread.

Best dipped in tea or coffee....or best yet in a sweet dessert wine!

Enjoy! Linda
hawk307
16 years ago
Netla:
I make a plain Biscotti but you can add anything to the mixture.
Almonds,Cashews, pieces of fruit, chocolate, Etc.
This recipe makes a soft Biscotti. Everyone here likes it plain.
I have no problem with the dough sticking to my hands.

BISCOTTI - - - LUIGI

Preheat Oven to 325 Deg.

Ingredients:
4 Large eggs
1 1/3 cups Sugar
2/3 cup of Oil + Â¼ cup of Butter ( Softened )
4 teaspoons Anise Flavor
1/3 teaspoon Salt (optional )
4 Â½ cups Flour ?
3 Teaspoons Baking Powder

In a Large bowl, place - the Eggs, Oil, Butter, Sugar, Anise Flavor, Salt.
Mix with a mixer and add 3 cups of Flour and Baking Powder.
Beat well then add remaining Flour and knead by hand on a floured worktop.
Add just enough flour so the dough doesnÂt stick to your hands.
Form into a soft ball and cut in two pieces. Roll and shape into 12 to 14 inch rolls..
If the dough has slight cracks, push the ends together, to shorten, roll out again.
Repeat this until there are no more cracks showing. Roll out to the right length .
Place on a lightly oiled cookie tin and flatten slightly, leaving the center higher.
Leave a space between the 2 and the pan, they will grow.
Bake in a 325 Deg. Oven for approx. 30 to 40 minutes. Or until slightly tan.
Remove from the oven and place on a cutting board.
Slice across , diagonally, making pieces about 7/8 in. ( size of a Nickel )
Separate slightly. Control yourself !!! Let them cool, before eating. Save one for me.

{{gwi:1505854}}
LOU
blueiris24
16 years ago
I made biscotti last week, too -must be something in the air- it is a little sticky - my recipe calls for putting the dough in the frig for about 20 minutes before shaping into rows, and that helps.
ruthanna_gw
16 years ago
The recipe I use most often is sticky but I knead one or two Tbs. of flour into the dough before I shape it and keep flour on my hands.

Is biscotti dough supposed to be so sticky?

Comments (7)

Lars

cbadcali

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