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Sep 12, 2006 10:00 PM

Biscotti-- eggs or butter?

Does anyone have an authentic biscotti recipe? Is biscotti egg based or butter based?

I have been making biscotti recently and I have been using a butter based recipe they are good but not as hard as I would like. They always turn out to crumbly .

Also any tips on biscotti baking and ideas for mix ins would be appreciated

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  1. I use Maida Heatter's recipe for Almond and Chocolate Chip Biscotti and everyone loves it. It doesn't call for butter and the cookies come out hard but not that crumbly. I don't know how authentic the recipe is but they're as good as I've had in Italian bakeries. As for ideas I sometimes substitute a bit of the flour for cocoa powder. I'm going to include dried cherries the next time I make them. And I think that's going pretty soon because I'm now craving them!

    Here's a link to the recipe online; it can also be found in Maida Heatter's Book of Great Chocolate Desserts:

    8 Replies
    1. re: bookgirl234

      Thanks for the link - it's a great site in general, so I've bookmarked it for future use. I especially look forward to the Gingerbread Biscotti recipe for Christmas.

      1. re: bookgirl234

        Thanks, I'm new to this site, I have been searching for a recipe without butter or oil and will try this one. Any suggestions on storage for advanced holiday baking, freezing or plastic bags??

        1. re: cherrypie

          I've never made them in advance so I'm not sure about freezing. I do store them in plastic bags and that seems to work fine. Having said that though they don't really linger in the bag - too many hands reaching in for one!

          1. re: cherrypie

            I have had great success finishing the first baking, cooling, wrapping and freezing the logs. Then defrosting and doing the second baking.

            1. re: cherrypie

              Why oh why would you freeze biscotti? Am I missing something? They keep unrefrigerated in an air-tight container for weeks. Two weeks at the very least.

              1. re: cherrypie

                Biscotti freeze very well. I put them in zip lock freezer bags, I know I've had them frozen at least a month. I usually take one day, and make several batches, the only way to have any left to store!! It's so nice to just pull a dozen out of the freezer, when everyone thinks there are no "sweets"!! Also allows you to make several different kinds for the holidays. do not even have to defrost them, they come out perfect, ready to eat!! The recipe I use is made with oil, don't know if that affects the freeze process or not.

              2. re: bookgirl234

                Thank you for this link! By far, this is the best biscotti ever.

                1. re: mochi mochi

                  the gingerbread ones are lovely with some pecans thrown in to the mix!

              3. How can one achieve crisp biscotti? I'm not a "dunker" so I would love to find a T & T recipe with a crisp rather than hard texture.

                6 Replies
                1. re: emmisme

                  Use a nontraditional recipe that includes butter.

                  1. re: emmisme

                    I don't know what a T & T recipe is, but I like a biscotti that doesn't make me think of Melba Toast. This looks pretty good and it's a classic combination. I only came across it today, so I haven't tried it yet, but it looks a lot like next.

                    Terry's White Chocolate Macadamia Biscotti, (Tender Biscotti)

                    1. re: yayadave

                      That recipe's more like chocolate-chip cookies cooked in the style of biscotti. Pretty radical Americanization of the Italian original.

                      1. re: Robert Lauriston

                        Maybe it's an "Original American Riff on an Italian Original." They should end up dryer than a cookie would be. But you're right about cookie-like. I was thinking about a hermit type of biscotti, also.

                        1. re: Cheese Boy

                          Thanks. All this modern stuff just befuddles me.

                    2. Traditionally, biscotti are made with no added fat besides eggs.

                      1. i have a biscotti cookbook that i've used for years and not one recipe calls for butter. and they all turn out fantastically dry and crunchy-just begging to be dipped.

                        1 Reply
                        1. re: rosielucchesini

                          Would you please provide one of your favorites from this book?

                        2. and as for mix-ins (sorry, I forgot to respond to your second question), i prefer the classic add-ins: almonds, pine nuts, and/or lemon/orange zest. enjoy!