Walnut Biscotti Recipe - Happy Foods Tube (2024)

FAQs

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.

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.

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 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. As for fillings and flavors, biscotti get along with a host of ingredients, including dried fruit, nuts, spices, liqueurs and chocolate.

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.

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.

Baking soda is a leavening agent. It creates air bubbles (technically, carbon dioxide) in your batter, when heated. Without it, your baked goods will not rise to the desired levels and the airy texture you're looking for will be adversely affected.

After the first bake, the biscotti loaves should be firm and very lightly browned, but not hard. Loaves are ready to cut when you can touch them without burning yourself.

The dough.

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.

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!

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.

I want to show you a foolproof way. to cut something that's kind of dry, like a biscotti. The best tool to use is a serrated knife.

Wheat Flour, Sugar, Sunflower Oil, Apple Puree (8%), Soluble Corn Fibre, Skimmed Milk Powder, Barley Malt Extract, Raising Agents (Ammonium Bicarbonate, Sodium Phosphate, Sodium Bicarbonate), Calcium Carbonate, Flavourings, Iron Fumarate, Zinc Sulphate, Niacin, Vitamin E, Riboflavin, Thiamin, Vitamin B6, Vitamin A, ...

Are biscotti supposed to be hard? 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 ❤).