Why are my biscotti not crunchy?

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.

Should biscotti dough be chilled before baking?

My recipe says to refrigerate biscotti dough 30 minutes before the first baking.

Is butter better than oil in biscotti?

Yes, you can substitute oil for butter in biscotti. However, there are a few things to keep in mind: The texture and flavor of the biscotti may be slightly different with oil. Butter has a richer flavor and can contribute to a crisper texture, while oil may result in a softer, less crispy biscotti .

How do you keep homemade biscotti crispy?

Before placing the biscotti in an airtight container, line it with paper towels . This helps absorb any excess moisture that may seep into the biscotti, keeping it crispy. 1.> Sealing the biscotti in an airtight bag such as a polypropylene bag after they have cooled to room temperature will help to keep them fresh.

What happens if you forget baking powder in biscotti?

No lift-off: Baking powder releases gas, making the batter rise. Without it, the batter stays dense, like a pancake in disguise. Dense & doughy: The cake might cook, but it'll be more like a heavy brick than a light and airy delight.

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.

How sticky should biscotti dough be?

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.

What does baking soda do in biscotti?

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.

How do you crisp up stale biscotti?

The best way to make soft biscuits crispy again is to put them in the oven at a low temperature (200–250°F) for about 10 minutes . The heat will help dry out the moisture in the biscuits, making them crispy again.

Do you need to sift flour for biscotti?

Measuring your ingredients is the only way to make sure you're getting a consistent crunch in your biscotti! Do sift the dry ingredients in a separate bowl. Sifting your ingredients together help avoid the hard middle in your biscotti!

What method is commonly used to achieve the desired light airy texture in biscotti?

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.

How far in advance can you make biscotti?

Store in an airtight container at room temperature. Biscotti will keep for at least two weeks . Biscotti may also be frozen in an airtight container for several months.

Is Biscoff the same as biscotti?

As a Delta flight attendant, I know Biscoff are a crowd favorite! Fun to see how much you can do with them.

Why do my biscotti break when I cut them?

After the first bake, allow the biscotti to cool for about 10 minutes but don't leave them too long. If you leave them too long the dough will become too hard and it will be difficult to cut, but if you cut them when they are hot the slices will crumble .

Eggnog Biscotti Recipe (2024)

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Tis the season for anEggnog Biscotti recipe!This crispy Italian cookie not only includes eggnog IN the actual biscotti, but is also topped with an amazing eggnog glaze. Pair your homemadebiscotti with ahot cup of coffee, tea, or hot chocolate.

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Making biscotti has become one of my favorite things. While there are desserts that are easier to make, biscotti is still relatively simple. They also look impressive, no matter if they are studded with fruit, dipped in chocolate, or drizzled with glaze.

Last year around this time, I shared my peppermint biscotti with you all. It’s such a great holiday flavor and looks so festive too. I wanted to bring you another holiday biscotti flavor and decided that it had to be eggnog — one of our favorite Christmas drinks. One of the great things about this recipe is that you won’t need a lot of eggnog, which means it will leave plenty for drinking.

Another item you’ll need for this eggnog biscotti recipe is quality butter. I recommend using Land O’Lakes Butter, which has a short & simple ingredient list you’ll love: sweet cream and salt. It will not only make for great biscotti but superior results with all of your holiday baking.

Ingredients Needed for Eggnog Biscotti:

Land O’ Lakes Butter (1/2 cup – 1 stick)
Sugar (1 Cup)
Eggs (2)
Eggnog (1/2 Cup + 2-3 Tablespoons)
Rum or Rum Extract (1 Teaspoon + 1 Teaspoon)
Flour (3 1/4 cups)
Baking Powder (2 Teaspoons)
Ground Nutmeg (2 Teaspoons)
Salt (1/2 Teaspoon)
Powdered Sugar (1 Cup)

Cooking Equipment needed for Eggnog Biscotti:

Do you see that price in the photo below for a 2 pack of Land O’Lakes Butter?? I paid just $4.98 for 2 lbs of butter at Walmart. With all the holiday baking and cooking I’m going to be doing, I stocked up! Finds like this seriously make me happy.

The eggnog biscotti has a dough that is easy to mix up. The dough is then rolled into two long logs (about 14″ long) and patted down. In the photo below you can see how mine looked before going into the oven and then also right after (the first) baking.

Eggnog Biscotti Recipe

Here’s the complete recipe for you to print. If you aren’t ready for it yetbut want to save it, you can also pin it to Pinterest for safe-keeping.

Eggnog Biscotti

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Description

Tis the season for anEggnog Biscotti recipe!This crispy Italian cookie not only includes eggnog IN the actual biscotti but is also topped with an amazing eggnog glaze. Pair your homemadebiscotti with ahot cup of coffee, tea, or hot chocolate.

Ingredients

Scale

1/2 cup Land O’Lakes Butter (1 stick, softened)
1 cup granulated sugar
2 eggs
1/2 cup eggnog
2 teaspoons rum or 1 teaspoon rum extract (can also use vanilla extract, if preferred)
3 1/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground nutmeg
1/2 teaspoon salt

Glaze

1 cup powdered sugar
1 teaspoon rum or 1/2 rum extract (can also use vanilla extract, if preferred)
2–3 tablespoons eggnog

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Instructions

Line a large baking sheet with parchment paper. Preheat oven to 350 degrees F.
In a large bowl, combine butter, sugar, and eggs with a mixer for about 1 minute or until well blended. Mix in eggnog and rum or rum extract, just until blended.
In a separate bowl, combine flour, baking powder, nutmeg, and salt. Working in small batches, mix the flour mixture into butter mixture until all of the flour mixture has been added to the butter mixture and is well blended.
On a floured cutting board, divide dough in half. Shape each dough half into a long roll, approximately 14″ long. Carefully place rolls on prepared baking sheet, about 3″ apart from each other. With your hand, press down each roll so that they are approximately 1/2″ high.
Bake for 25 minutes or until golden brown. Carefully remove from pans and place on cooling racks. Set aside baking sheet, as it will be reused. When biscotti had cooled enough to handle, but is still warm, carefully move them to a cutting board and cut crosswise slices (approximately 1/2″ in size).
Place slices, cut side down, back on original baking sheet. Bake for 10 minutes. Turn slices over and return to oven to bake for another 10 minutes or until somewhat firm and lightly browned. Transfer to wire racks to completely cool, with tops upwards.
To drizzle with glaze: with biscotti pieces no more than 1″ apart from each other on either the wire rack or your baking sheet, tip tines of a fork into the glaze, allowing some of the excess to drip off. In a back and forth sweeping motion, about 6″ above biscotti, allow the glaze to fall in lines on top of the biscotti. Continue until glazed as desired or until all glaze has been used.

Glaze

In a small bowl, mix together powdered sugar, rum or rum extract and 2 tablespoons eggnog. If needed, add more eggnog to achieve desired consistency (I use 3 tablespoons total of eggnog).

Notes

If you prefer not to use rum or rum extract, you could substitute vanilla extract, but it will change the flavor slightly.

Category: Cookies
Method: Baking
Cuisine: Italian

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Eggnog Biscotti Recipe (2024)

Ingredients Needed for Eggnog Biscotti:

Cooking Equipment needed for Eggnog Biscotti:

Eggnog Biscotti Recipe

Eggnog Biscotti

Description

Ingredients

Glaze

Instructions

Glaze

Notes

FAQs

Why are my biscotti not crunchy? ›

What method is commonly used to achieve the desired light airy texture in biscotti? ›