Eggnog Biscotti Recipe (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.

Bake with it: Just like you can add eggnog to any breakfast dish or beverage that originally called for milk or cream, the same goes for your baked goods. Try making this loaf cake from The Kitchn or baking some cupcakes for your upcoming New Year's Eve shindig.

Or they can be the softer American type, eaten like any cookie. The Italian type keeps longer and has no butter, so they are much lower calorie and very low fat. If you prefer, you can substitute white whole wheat flour in these recipes. First, choose your flavors.

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.

If you stand up your slices on the baking pan, with a little space in between, they crisp up better. The thing that makes biscotti biscotti is baking them in a log, slicing them on the diagonal, and then baking them a second time so they are crispy all the way through.

No. According to the University of Minnesota Extension, "eggs must be cooked to 160 degrees F to kill Salmonella that may be present. Adding alcohol inhibits bacterial growth, but it cannot be relied upon to kill it completely." However, if you use pasteurized eggs, no further cooking is necessary.

To avoid your eggs curdling, slowly add some of your milk into your egg and sugar mixture. Whisk, whisk, whisk! Once everything is combined, you can re-add everything to your saucepan. Add the pure vanilla extract and alcohol of your choice.

Adding the milk to the eggs in small increments and blending thoroughly after each one helps ensure a smooth custard. To prevent curdling, do not heat custard beyond 160 degrees.

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.

Are biscotti healthier than cookies? ›

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.

'biscuits') is the Italian plural term for any type of biscuit or cookie. However, in English, biscotti is commonly used to refer specifically to cantucci ( Italian: [kanˈtuttʃi]), also known as biscotti di Prato or biscotti etruschi, which are Italian almond biscuits originating in the city of Prato, in Tuscany.

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.

I make Biscotti all the time and for a softer version just cook them less time.. I bake the log for 15 minutes at 375 F then remove from oven let cool. then slice put back in oven for just five minutes standing up... Remove and you are done!

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.