This is the first time I attempted biscotti. I don't know what I did wrong but it turned out very crumbly. I know that biscotti are dry cookies but mine just crumbled apart when I tried to cut them into the individual cookies.I hard a very hard time just getting the log to stick together too. I had to mix it with my hands. The cookies taste very good, but they just fell apart.
If your biscotti are turning out too crumbly/too difficult to cut, as they cool before cutting (for about 10 minutes), throw a damp kitchen towel over them. The moisture will seep in a tad and help with crumbles and cutting but the moisture will bake off and leave them nice and stiff.
I have made many different biscotti, and only one other with fruit/berries. This is a very dry dough compared to most. It did bake up nicely, and has a pleasant taste. I substituted 1/2 tsp anise extract for the seeds. Too much. Next time I will use only 1/4 tsp. and amp up the orange extract. I found the blueberries bled into the dough giving the final product a muttled appearance. Not sure how to "fix" that. Any suggestions, please let me know.
My first attempt%u2026 I loved it, and so did everyone else! This was more crumble than I expected though. The flavor was wonderful I used frozen blueberries and thawed them under hot water, I learned really quick make sure your blue berries are as dry as you can get them.
These are so delicious! The combination of blueberries, anise, and almond is very, very good. I would have given this 5 stars, but the preparation was a bit difficult, as indicated by the other poster. I didn't have any trouble getting the log to stick together (the juice from the blueberries made the dough very pliant), but I did find that the cookies fell apart a bit when I tried to cut them. I wound up cutting them thicker than a 1/2 inch, and this seemed to help. As a result, I got 22 cookies. Next time I make these, I think I'll just reduce the amount of slivered almond, because the almonds seemed to be the problem when I was slicing the cookies. Thanks for posting this recipe!