Triple Nut Biscotti Recipe - An Italian in my Kitchen (2024)

FAQs

What is the secret to making biscotti? ›

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.

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.

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. Prepare a baking sheet and line it with parchment paper then dust it with a little flour. Transfer the batter to the baking sheet and chill in the fridge.

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.

If the biscotto feels soft, like a piece of cake, give it another 5 minutes in the oven. If it feels firm but still gives a bit when you poke it, take it out for rather soft-textured but still crunchy biscotti.

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". Usually the dough is formed into small loaf shapes (similar to a ciabatta loaf) and baked for around 20 minutes, then cooled slightly before slicing.

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. Chocolate.

Biscotti are Italian almond cookies. They are baked twice, which gives them their signature hard and crunchy texture.

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.

What kind of knife to cut biscotti? ›

If you have a cookie that has dried fruit, whole nuts, big chocolate, chocolate, use the serrated knife to kind of cut through the top. and then just press straight down. And that's the best way to get the cleanest cut.

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.

For softer cookies, simply bake them for a little less time than the recipe specifies. For biscotti that can stand up to dunking, bake until they are as crunchy as you like.

To store biscotti, keep it in an airtight container at room temperature. Lining the container with a paper towel will help soak up any excess moisture that finds its way in. Biscotti will stay good for up to a month at room temperature and three months in the freezer.

If your biscotti are too soft then it is likely that the cookies were not baked for long enough second time around.