tenspeed
Executive Chef
First, I'm not a baker, so this is new territory for me. I followed Chef John's recipe.
https://foodwishes.blogspot.com/2017/09/almond-biscotti-because-winter-is-coming.html
After baking at 350 for 30 minutes and cooling for 15 minutes, I sliced the logs. I had a little trouble keeping them together, as the "crust" wanted to pull away from the core. The core appeared to be a little moist, so I'm guessing that they needed to bake a bit longer, or possibly rest a bit longer, but they were not too hot to handle. But as I'm not a baker, I could be way out in left field on this one. Any advice would be appreciated. By the way, they taste pretty darn good, and the finished cookies had the appropriate crunch (although not necessarily a completely intact biscotti).
https://foodwishes.blogspot.com/2017/09/almond-biscotti-because-winter-is-coming.html
After baking at 350 for 30 minutes and cooling for 15 minutes, I sliced the logs. I had a little trouble keeping them together, as the "crust" wanted to pull away from the core. The core appeared to be a little moist, so I'm guessing that they needed to bake a bit longer, or possibly rest a bit longer, but they were not too hot to handle. But as I'm not a baker, I could be way out in left field on this one. Any advice would be appreciated. By the way, they taste pretty darn good, and the finished cookies had the appropriate crunch (although not necessarily a completely intact biscotti).