Baking Duds: Turning Disaster Into Biscotti

May 25, 2015

Rescuing cake by making biscotti

Rescuing cake by making biscotti

I tried making another Rhubarb Polenta Cake using regular flour instead of the pricey almond flour.  Not a good idea.  The resulting cake was way too dense.  Thank goodness I had experimented using only half a recipe.  My husband and I ate our first slices when the cake was still warm — tasty, but heavy.  I am too frugal to throw away my baking duds, but I was not looking forward to eating the rest of this cake.

This morning when I sliced a thin sliver to eat with my breakfast coffee, I had the bright idea to keep slicing and make the rest of this baking mini-disaster into twice baked cookies — biscotti.  I heated the oven to 275 degrees F and popped the slices into the over for about 15 minutes.

This was an inspired solution to my problem.

We’ve all heard that when life serves you lemons, make lemonade.  Now I know that when cakes fail, turn them into biscotti.  Delicious!

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3 Responses to “Baking Duds: Turning Disaster Into Biscotti”

  1. shoreacres Says:

    How clever! and they look delicious. Not only that, they looked so good that when I went to the store for a few items, I picked up some Nonni’s biscotti. Do you have that brand? They’re quite good, and less expensive than some.

    I was having some assorted computer problems, and one of the things the local geniuses did for me was put in a new graphics card. I’m sitting here listening to some youtube videos that are marvelous — understandable lyrics, no skipping, beautiful sound. And to think it all started with my thinking my monitor had died!

    • Rosemary Says:

      I’m sure I’ve had Nonni’s biscotti here in Seattle. I rarely buy biscotti, though. Wonder why. I do like it dunked in coffee.

  2. Kanika Says:

    Awesome. Im doing that right now while im typing this. Thanks for the tip 👍


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