Your Biscotti Questions, Answered (2024)

FAQs

Why didn't my biscotti get hard? ›

If your biscotti are too soft then it is likely that the cookies were not baked for long enough second time around. If your biscotti slices are around 1/2cm/1/4 inch thick then they should only need around 20 minutes in an oven preheated to 180c/350F to dry out sufficiently.

“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.

Biscotti is traditionally made to be hard and crunchy, resulting from the twice-baked process that gives it its signature texture. The dough is first shaped into a log, then baked until it is firm and set.

—you slice them with a serrated knife at a slight angle and bake again. Is biscotti supposed to be hard? Yes! The cookie is hard and crumbly, which makes it perfect for dunking in warm beverages like coffee or—pro move—hot cocoa.

The best way to soften up those hard cookies is something you probably already have in your kitchen… bread! That's right, a piece of fresh bread will make those tough treats soft and chewy.

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.

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.

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.

Yes! Because they are baked twice, biscotti are hard and crisp. They're great for dunking in a hot cup of coffee (cookies for breakfast ❤).

Are they better with oil or butter? So a traditional biscotti recipe would have neither but I use melted butter in mine for some extra richness. I would not recommend using oil.

What's the difference between cantucci and biscotti? ›

Biscotti typically contain fat, cantucci, if made traditionally, do not. Cantucci and cantuccini, possibly made famous by Antonio Mattei, originated in the town of Prato and always have almonds. "Ini" is the diminutive form meaning little, so cantuccini are the smaller cantucci.

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.

Don't overbeat the eggs. You want just enough air pockets to add some crispiness and texture, but not so many that you get a lot of crumble in your biscotti instead. Don't overmix the batter.

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.

Inadequate Chilling Time

Chilling cookie dough before baking it can prevent the fat from melting too quickly in the oven, which results in flat cookies. Be patient and let your dough rest in the refrigerator for the recommended time noted in the recipe before baking.

Oven Method: If biscotti lose their crispness, they can be rejuvenated with a brief stint in the oven. Preheat the oven to 300°F (150°C) and place the stale biscotti on a baking sheet. Warm them for 5-10 minutes. This will draw out the moisture, returning them to a crispy state.

Jo's solution: You've overbaked them. Take the cookies or biscuits out just before they firm up. Once cooled the edges will firm but the centres will remain soft and squidgy.

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.