5 Reviews

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.

1 person found this helpful. Was it helpful to you? [Yes] [No]
*Z* November 15, 2003

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
JessOShea May 26, 2011

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
JanBen September 29, 2010

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
arab476 July 16, 2010

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Aunt Cookie March 06, 2009
Blueberry Biscotti