Snickerdoodle Biscotti Recipe (2024)

FAQs

Is biscotti better with oil or butter? ›

Despite their centuries-old heritage, there is no one perfect way to make biscotti. Some recipes call for eggs only, which is the traditional method, while others swear by butter or oil. The choice is yours; just keep in mind that those made with butter or oil will have both a softer texture and a shorter shelf life.

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.

Biscotti are hard, crunchy cookies as they are usually baked twice - the word biscotti is derived from Italian - "bis" meaning "twice" and "cotti" meaning "cooked".

Unlike many traditional cookies, biscotti are often lower in fat and sugar. Add some heart healthy nuts and you have a satisfying and relatively light treat! This delicious cookie can easily be made vegan & vegetarian friendly.

American style biscotti are softer and generally sweeter than the classic Italian style. They're crunchy but not as hard as the Italian. We'll use the same tricks that I explained in the previous Classic Italian biscotti, but the directions will be somewhat different.

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.

Most baked goods need a leavening agent to make them rise, and if you leave it out, your cake or your cookies will fall flat. Baking powder makes dough rise because it contains both a base and an acid in dried form.

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.

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.

How sticky should biscotti dough be? ›

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.

“How do I know when they're done?” Let's turn to the Cookie Companion again. “Once the biscotti have been sliced and baked for the time directed, take the pan out of the oven and probe the side of a biscotto … If the biscotto feels soft, like a piece of cake, give it another 5 minutes in the oven.

As a Delta flight attendant, I know Biscoff are a crowd favorite! Fun to see how much you can do with them. You can order online or purchase in stores.

The dry, crunchy texture of the biscotti is perfect for dunking. The Coffee Dunk – Some love to dunk it in their cappuccino or Americano coffee to let it soak up the warm caffeinated goodness for a perfect combination.

Typically, Italian biscotti are made with butter but this recipe uses olive oil instead. The result is lighter, crisper biscotti.

What about substituting oil for butter? Depending on the type of oil, it can add complex flavor and welcome moisture to your baked goods. A good rule of thumb is to replace about 3/4 of the butter in a recipe with olive, canola, or vegetable oil. (If the recipe calls for 1 cup butter, use ¾ cup oil.)

Traditional recipes do not include a fat like butter or oil making them very dense, but American-style biscotti tend to include a fair amount of butter that is whipped for a lighter, more crumbly texture.

Oil: This biscotti recipe uses vegetable oil instead of butter, which results in a lighter and crispier finished product. Eggs: Eggs add moisture and help bind the biscotti dough together.