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Home > posts > 2025 > 12 > 2025-12-27_Biscotti.html
Biscotti Saturday, December 27, 2025, 02:41 PM
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Recipe as it stood when made: Biscotti @ 2025-12-25
I was very frustrated with my biscotti last week (no post) because it just crumbled so badly and was very hard to cook. Some of it is that our oven is in bad shape but I also think the recipe isn't doing me any favors.
So, based on a long ChatGPT conversation (HTML Copy), I am going to try a few changes and with my comments
| Change I will try | Comments/Updates after the fact |
|---|---|
| Bake longer on first bake. I will bake at 325°F for 35-40 minutes. I will check the temperature but I won't rely on it. | Needed longer and I bumped it up to 350°F for a bit. Was about 205°F when I pulled it |
| Cool for 15 min then refrigerate for 20-30 min. Cut only once it is cooled | Did this but used a fan to cool it faster. Worked well! |
| Slice, but not saw, with serrated knife. I will play with this and see. I can always switch it up while slicing. | I didn't like this. I went back to just slicing with a chef's knife |
| Chop pistachios and warm them up | I think it helped. I was worried it wouldn't have the green but I think it still did |
As I noted in the table, I think this was a success! I did still struggle to get it fully cooked, though I partially blame the oven. It was about, or slightly over, 205°F when I took it out.
I still had to toast it about the same but the end result was less break-a-tooth crispy. I suspect it was closer to what it should be but I could always adjust the toast time
I need to update the recipe. I will in the future
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