Biscotti cookies are crispy, twice-baked Italian cookies known for their distinct oblong shape and crunchy texture. The dry, hard texture of the biscotti is perfect for dunking. In Italy, biscotti are often dipped in a dessert wine. Biscotti also pairs well with a cup of coffee, espresso, or a cappuccino. Dunk the cookies in hot tea, hot chocolate, or milk.
This cookie is made by baking the dough twice. The first bake cooks the interior and forms the crust, while the second bake dries the crumb. The result is a crisp cookie with a dry texture and long shelf-life that are perfect for dunking.
The base dough of a traditional biscotti recipe is eggs, flour, and sugar. Traditional recipes call for eggs only, while others use butter or oil. Biscotti made with butter or oil will have a shorter shelf life and a softer texture.
The dough is formed into a log, then baked and cooled completely, sliced, and baked again. Biscotti are made to be crisp, so you can make them several days before without worrying that their texture will suffer.
Biscotti Flavors
Biscotti offers a wide range of delicious options for all tastes. This plain cookie has evolved throughout the years by incorporating various flavors and ingredients, from chocolate and dried fruit to nuts. Classic flavors like almond, anise, and hazelnut now compete with gingerbread, maple nut, and mint chocolate chip.
Add various ingredients to biscotti dough, including dried fruit, nuts, spices, liqueurs, and chocolate. Consider flavor pairings such as rum and raisin, chocolate and orange, anise and lemon, peppermint and white chocolate, or cranberry and pistachio. Of course, you can always make up your own. In addition, this cookie can be dipped or drizzled with chocolate.
Baking Tips
Have you ever wondered how to make biscotti? These twice-baked, classic Italian cookies are incredibly easy to make, but are more time-intensive. Follow these tips on making remarkable biscotti that is sure to impress.
Preheat the oven and check the temperature to ensure it’s always correct. Bake the biscotti on the middle rack for the best results. To bake multiple trays simultaneously, for even cooking, halfway through rotate the trays onto different racks.
Accuracy is baking’s non-negotiable requirement. Using the exact ingredients specified in a recipe the first time is recommended, rather than substitutions. Also, use high-quality ingredients.
Use room-temperature ingredients. The eggs and butter, if used, should be brought to room temperature before use.
Boost the flavor with spices, extracts, and citrus zest. Homemade biscotti will be bland unless some flavoring is added to the dough. Experiment with flavors and flavor combinations.
When mixing the biscotti dough, it can be dry and crumbly. You may need to add an extra egg or some other liquid if it’s too dry. If the dough is wet and sticky, it might need more flour. Add it in small increments.
Chill the dough before shaping. Let the dough chill in the refrigerator for 30 minutes in a floured bowl to make it easier to shape. In addition, chilling will prevent the dough from spreading too much in the oven while baking.
Use greased or floured hands to shape the dough. Dust the work surface and hands with flour before handling the dough. Alternatively, shape the dough directly on a greased or parchment paper-lined baking sheet. Moisten your hands with water or non-stick cooking spray to prevent them from sticking while shaping the dough.
Make a smaller loaf than desired. Biscotti dough expands as it bakes in the oven. Don’t put them too close together if your recipe yields two biscotti loaves; you don’t want them to bake into each other.
Add shine with an egg wash. Before baking the biscotti loaf, brush a light coating of egg wash onto the top. Beat 1 tablespoon and 1 egg in a small bowl and mix in a pinch of salt to help break down the protein so it’s easier to brush over the loaf.
After the biscotti are baked once, allow them to cool for 15-20 minutes. Too much longer, and they will become too hard to slice. After the biscotti loaf is cooled, slice it into individual cookies about 3/4-inch thick. Use a sawing motion with a serrated knife to reduce crumbling.
Place sliced biscotti back on the pans on their sides for the second baking to dry the crumbs thoroughly. Halfway through the baking, flip the cookies to have even browning and dry out properly.
To crisp, cool biscotti on a wire rack. To stop the baking process, transfer the cookies to a wire rack. If you leave the baked biscotti on the hot tray, the bottoms will continue to steam, brown, retain moisture, and destroy their crumbly texture. Once cooled, garnish with chocolate or icing.
Storage
Store at room temperature in an airtight container. If they lose their crispness over time, warm them in a 250°F oven for a few minutes to re-crisp them. If you want to keep the biscotti longer, you can freeze them for up to three months.
You can appreciate this beloved treat now that you’ve learned more about biscotti. Dipped, dunked, or dry, biscotti is a timeless cookie indulgence that will captivate your taste buds.
Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator
Sources:
- florafoods.com
- www.thenibble.com
- www.tastingtable.com