Cranberry, Almond Biscotti Recipe. Step By Step, Easy Instructions. (2024)

FAQs

What is the secret to good 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.

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.

This almond biscotti recipe is super simple but biscotti can come in a variety of flavors and can include ingredients like almonds, hazelnuts, anise seeds, and dried fruits. They can be flavored with vanilla, almond extract, citrus zest, chocolate or other spices!

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.

In terms of health regular cookies are a high-calorie treat because of their higher moisture content, which also causes them to contain more fats and sugars. However, because of their drier texture, biscotti usually have lower fat and sugar content. However, it is vital to practice portion control, for both options.

How Long Does Biscotti Last? Your homemade biscotti will last for up to one month in an airtight container at room temperature. If you want to keep the biscotti longer, you can freeze it for up to three months.

“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.

Why do my biscotti crumble when I cut them? ›

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.

An orange almond biscotti recipe and a raisin biscotti recipe both call for just baking soda, while a cranberry pistachio biscotti uses both powder and soda. In fact only one biscotti recipe that I have saved uses just baking power, a rosemary walnut biscotti. So again, your biscuits should just fine.

First of all, the strict answer to the question “When is a biscotti not a biscotti?” is “never”, because in Italian “biscotti” is a plural word, meaning biscuits, while the singular is “biscotto”.

Biscotti History

In medieval Italy, a variation of biscotti known as cantuccini was created in the Tuscan town of Prato. This version of biscotti was made with almonds and was typically enjoyed with a sweet dessert wine like vin santo.

If when you have baked the loaf, and then they fall apart when you try to slice them, you have baked the Biscotti too long.

To make these cookies, start by whipping eggs and a couple of extra egg yolks together with sugar, vanilla, and almond extract. This step is key to making biscotti that are crisp but not hard. Get the mixture very pale, thick, and airy. All that air will help lighten the biscotti.