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Dec 5, 2006 06:32 PM

I can't cream my sugar with my eggs--will the biscotti be okay?

I foolishly added my cup of sugar to the dry ingredients.

Now, I have nothing to cream with the eggs. Will the recipe still turn out okay if I beat the eggs until fluffy and then add my dry ingredientw, which have all been whisked together already?

I'm making biscotti, so I'm not too worried if there are granules of sugar in the finished cookie. I can always claim it was on purpose!

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  1. I don't know if your eggs will fluff without the sugar.

    You can:
    1) beat the whites with no additions, then beat the yolks with a bit of sugar, then fold together
    2) look for a recipe that uses baking soda or a similar leavening agent to get what little rise you need instead of using the air incorporated in eggs/sugar.

    1. Perhaps double the recipe and beat all the eggs with sugar from half? Or quick switch to this recipe that uses your (accidental) method purposely.

      2 Replies
      1. re: coconutz

        Thanks! I tried just beating the eggs (no, they did not fluff) and adding all the dry ingredients to it slowly.

        The biscotti turned out fine. I guess it's one of those recipes where it doesn't matter so much if the eggs aren't creamed, since there's some baking powder in it to help it rise anyway.

        Here's a picture of my finished jar of biscotti. I thought others who are giving these away as presents might like the presentation idea. It's just an old mayo jar with a new canning lid. I topped it with a square of scrap fabric that I pulled out some threads on to make a fringe, tied together with fun yarn.

        Every jar I make will look different because I'm using remnants from sewing and knitting projects, but I'm picking coordinating holiday colors so that each recipient won't know I used leftover materials.

      2. Pei,
        I went to look at your biscotti jar and got sucked in by the rest of the photos! The biscotti jar is adorable--if anyone you gift these to isn't properly appreciative, I'll send you my address--but the rest of your photos were truly delightful. The only downside? Now I'm hungry.

        1. I know you have finished your biscotti but I thought I would put in my two cents. I just finished making craisin & pistachio biscotti with a recipe that calls for adding lightly beaten eggs to the dry ingredients. You might try it that way the next time.

          2 Replies
          1. re: AGM_Cape_Cod

            I begin to suspect that a biscotti is such a hard, dry little cookie that it doesn't matter how you assemble it (which is fine by scatter-brained me)!

            1. re: Pei

              That's exactly what I've always found with biscotti as well -- they're very unfussy about *how* the ingredients are incorporated as long as they *are* incorporated. I don't think it's even necessary to beat the eggs until they're light, even though lots of recipes call for it -- I've had excellent results just mixing until the yolks and whites are well-blended. It's not like a cake where you need to keep the mixture airy.

              Great pics, by the way!

          2. That's funny, I make 3 or 4 different biscotti recipes, and none call for beating the eggs - just creaming the butter and sugar, then adding eggs, then rest of dry ingredients.