Eggnog Biscotti Recipe (2024)

FAQs

Should biscotti dough be chilled before baking? ›

Because the dough can be sticky and hard to form, it's important to chill the batter for a good 30 minutes before baking the first time.

If your biscotti are too soft then it is likely that the cookies were not baked for long enough second time around. If your biscotti slices are around 1/2cm/1/4 inch thick then they should only need around 20 minutes in an oven preheated to 180c/350F to dry out sufficiently.

A: Overbaking the logs of dough during the first baking can make the slices crumble as you are cutting them. Also, even if the logs of dough are perfectly baked, they will crumble if they are sliced while still warm, so be patient. The logs crumble when you use a dull knife, too.

Yes, you can substitute oil for butter in biscotti. However, there are a few things to keep in mind: The texture and flavor of the biscotti may be slightly different with oil. Butter has a richer flavor and can contribute to a crisper texture, while oil may result in a softer, less crispy biscotti.

The trickiest parts of making them are the mixing and the shaping and baking. Just like biscuits, you can't overmix the dough. I found that if the dough is mixed too much, the biscotti becomes dense and heavy.

After the first bake, the biscotti loaves should be firm and very lightly browned, but not hard. Loaves are ready to cut when you can touch them without burning yourself.

The dough.

Biscotti dough is inherently sticky. I recommend adequately flouring your hands before working the dough, and if it's still too sticky to handle, add a little flour at a time but just enough so you can work with it.

Baking soda – baking soda helps the biscotti rise and spread. Make sure that your baking soda isn't expired. Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.

Baking soda is a leavening agent. It creates air bubbles (technically, carbon dioxide) in your batter, when heated. Without it, your baked goods will not rise to the desired levels and the airy texture you're looking for will be adversely affected.

Measuring your ingredients is the only way to make sure you're getting a consistent crunch in your biscotti! Do sift the dry ingredients in a separate bowl. Sifting your ingredients together help avoid the hard middle in your biscotti!

What knife is best for slicing biscotti? ›

I want to show you a foolproof way. to cut something that's kind of dry, like a biscotti. The best tool to use is a serrated knife.

The Vino Dunk – Purists would say the only liquid to dip your biscotti in is wine. As they do in Tuscany, you can dip your biscotti into rich red wines, especially those on the sweeter side. Marsala wine and Vin Santo are the wines of choices for dipping.

Are biscotti cut while they're warm and softer or when they're cool and crunchy? It is best to cut with a serrated knife about 20 minutes after the loaf is baked.

The Perfect Italian Cookie, Made Easy

If you've ever had biscotti before, you already know they're not soft at all. Instead they're hard and crunchy, and despite the fact that I usually avoid these two characteristics like the plague when it comes to cookies, I love these biscotti.