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Dolcevita207

La tempesta biscotti

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Hello, I have been trying to recreate a biscotti from the 80’s sold from San Francisco called LA  TEMPESTA , I am close but I still can’t get it to be crispy also tender without being also to hard, I am not using fat except in the yolks, can someone please help 

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Can you post the recipe you're using?  And a description of what's in that biscotti (I've not heard of it - but I'm in Boston which could be why ;))

 

I myself like biscotti recipes that are oil based; I've found they are less brittle than ones with butter.  I can control the dryness with baking (time and temp).  For the second bake, I just line the cut slices up on the sheet pan (separated by an inch or so) and bake that way; no turning them over half way as some recipes recommend.

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could be completely off base here but the texture you are describing sounds more like the Jewish version of Biscotti -Mandelbrot, maybe try looking at some of those recipes

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Posted (edited)
On 5/23/2020 at 10:11 AM, Dolcevita207 said:

Hello, I have been trying to recreate a biscotti from the 80’s sold from San Francisco called LA  TEMPESTA , I am close but I still can’t get it to be crispy also tender without being also to hard, I am not using fat except in the yolks, can someone please help 

 

I found an article about the owner's daughter, who now runs her own biscotti business. Specifically they make them in an italian style called biscotti di prato. googling that gave me this LA times recipe; you might try there:

 

https://www.latimes.com/recipe/cantucci-biscotti-di-prato


Edited by jimb0 (log)
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