Candy Cane Biscotti Recipe (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.

Preheat your oven to 250 F/120 C and line a baking sheet with parchment paper or a silicone liner. Place the candy canes on the baking sheet and bake them for 10 minutes in the preheated oven. Remove the tray from the oven, and use a spatula to lift 1 of the warm candy canes off the tray.

Biscotti can be either the traditional Italian type which is very crunchy and intended for dunking in coffee, tea, or wine. 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.

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.

How to Store Biscotti: Maximize Crunch & Prevent Soft Biscotti. To store biscotti, keep it in an airtight container at room temperature. Lining the container with a paper towel will help soak up any excess moisture that finds its way in.

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.

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.

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.

Within 25 minutes or so, we had our results and we could determine if our predictions were correct/incorrect. The cup with the warm water was the first liquid to completely dissolve the candy cane, while the vinegar was the first liquid to remove all of the red from the candy cane.

Candy canes, and most candy, are made up of sugar molecules (sucrose) which dissolve in water (see: solubility) because they form bonds with the water molecules. Sugar and water molecules will attract each other and form bonds and if the attraction is strong enough... they will separate!

What liquor do Italians dip biscotti in? ›

The Vino Dunk – Purists would say the only liquid to dip your biscotti in is wine. 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.

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.

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.

The word “biscotti” comes from the Latin “bis-coctus,” which means “twice baked.” And that's precisely what biscotti are: twice-baked cookies, resulting in a crispy, crunchy texture. The original biscotti recipe called for just a few simple ingredients: flour, sugar, eggs, almonds, and anise seeds.

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.