Pistachio and Cranberry Biscotti Recipe - EnriLemoine (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.

Here it is, a biscotti recipe everyone can enjoy — unlike classic Italian biscotti, which are quite hard, these are light and crunchy. Biscotti bake twice rather than once, and thus take a bit longer start-to-finish than normal drop cookies.

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.

*These biscotti have 120 calories and 4 grams of sugar per serving as compared to the full-sugar version that have 140 calories and 9 grams of sugar per serving.

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.

Since they are very dry, biscotti traditionally are served with a drink into which they may be dunked. In Italy, they are typically served as an after-dinner dessert with a Tuscan fortified wine called Vin Santo. Outside of Italy, they more frequently accompany coffee, including cappuccinos and lattes, or black tea.

Biscotti cookies, also known as cantucci, are traditional Italian cookies. They are known for their long shelf life and crisp texture. They can be enjoyed with coffee or tea, dipped in wine, or used as a dessert topping.

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. Most connoisseurs on either side of the pond agree that dipping biscotti into a sweet Italian wine is the perfect end to a hearty Italian meal.

You guessed it, add the dry ingredients to the large bowl with the wet ingredients. Fold in the pistachios, cardamom, and vanilla extract. 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.

What happens if you forget baking powder in biscotti? ›

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.

Make sure they are completely cold [ cool on a rack] and place on a paper towel inside an airtight container. This is how I do mine and they stay crunchy.

Nutrition Facts

Biscotti contains 20 mg of cholesterol, 70 mg of sodium and 9 g of sugar. Of its 4.5 g of fat, biscotti contains 2 g of saturated fat -- 10 percent of the daily value for saturated fat based on a 2,000-calorie diet. A homemade biscotti might contain 20 g of sugar and 5 g of saturated fat.

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.

Indeed, cookies made with butter are usually softer and more tender than those made with oils. And last but not least, butter in cookies helps achieve that perfect texture. That's because butter melts at a lower temperature than other fats, allowing cookies to spread evenly while baking.

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.

Butter is considered a solid fat because it is solid at room temperature and oil is considered a liquid fat because it's liquid at room temperature. Because of this, you can't rely on oil to provide any leavening help in baked goods, which can result in a denser texture.

Oil: This biscotti recipe uses vegetable oil instead of butter, which results in a lighter and crispier finished product.