Eggnog Biscotti Recipe (2024)

FAQs

What is the secret to making biscotti? ›

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.

American style biscotti are softer and generally sweeter than the classic Italian style. They're crunchy but not as hard as the Italian.

Biscotti was baked first to simply cook the ingredients and then a second time to dry them out completely, making them more durable and less-perishable for the long journey.

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.

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.

What is the English name for biscotti? ›

The word biscotto, used in modern Italian to refer to a biscuit (or cookie) of any kind, originates from the Medieval Latin word biscoctus, meaning 'twice-cooked'. It characterised oven-baked goods that were baked twice, so they became very dry and could be stored for long periods of time.

Anise extract is a popular flavoring used in Italian cakes, cookies and pastries. It's made from steeping star anise (you know it, it looks like a cute little wooden star) in alcohol to extract the natural flavor. The aroma is reminiscent of fennel or licorice, which most people assume is too strong.

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.

Biscotti will keep for least several weeks when stored in an airtight container at room temperature. Why do my biscotti tops look cracked? Shallow cracks on the surface are normal and nothing to be worried about. You can always dip them in melted chocolate to cover them up.

An Italian Food Rule — Only Dip Biscotti in Vin Santo, Not in Coffee. There is nothing more satisfying for dessert at the end of a long Italian meal than a couple of almond -studded biscotti and a small glass of Vin Santo. The hard biscotti become sweetly moist after a few seconds dipped in the sweet late-harvest wine.

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.

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.

In summary, to produce a consistent crunch in your biscotti, it is necessary to measure and sift the ingredients. It may take some trial and error before you find out what ratio of flour-to-fat that works best for you, but remember that sifting and measuring your ingredients helps create perfect crispiness!