Cranberry Orange Pistachio Biscotti Recipe - Culinary Ginger (2024)

FAQs

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.

Nutritional Info: Per serving: 2 biscotti, 200 calories (80 from fat), 9g total fat, 4g saturated fat, 35mg cholesterol, 70mg sodium, 27g carbohydrates (1g dietary fiber, 12g sugar), 4g protein.

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.

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.

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.

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.

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.

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.

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.

Biscotti made with sugar and flour are quite high in carbs. A single slice often has more than 25g of carbs. These keto biscotti, however, have only 3.9g of carbs and 1.9g of fiber.

Why cut biscotti at an angle? ›

Slicing the logs: the angle of the cut matters

The greater the angle of the diagonal, the longer your cookies will be (and the smaller the yield). Looking for an impressive presentation in the center of your dessert table? Cut biscotti logs on a steep diagonal and stand the resulting long biscotti in a pretty jar.

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.

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.

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.