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sylvan Feb 2, 2012 03:04 PM

Would it make a huge difference substituting margarine for unsalted butter when making biscotti?

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  1. k
    kengk RE: sylvan Feb 2, 2012 03:12 PM

    IMO, probably not as long as it was "real" margarine. The low fat stuff has even stranger stuff in it. I generally use either real butter or Crisco for my baking.

    1 Reply
    1. re: kengk
      sylvan RE: kengk Feb 2, 2012 03:14 PM

      kengk, thank you

    2. s
      sandylc RE: sylvan Feb 2, 2012 05:44 PM

      You could try a taste test if this is an important thing for you in the long-term. I don't think the margarine will deliver the best flavor, honestly. Cookies really are about that rich butter flavor. Biscotti do have less butter than most other cookies, but I still think you'll find the flavor is better with butter!

      1 Reply
      1. re: sandylc
        sylvan RE: sandylc Feb 2, 2012 05:46 PM

        sandylc, thanks, I think I'll stick with butter

      2. visciole RE: sylvan Feb 2, 2012 07:26 PM

        I make biscotti frequently using a recipe with no butter at all, which is very common and even (I think) traditional. Eggs are the only fat in the recipe. They taste great this way. However, if you want to use a recipe that calls for butter, personally I would use butter. Margarine will work but you won't get the same great flavor butter has.

        P.S. Next time try the Home Cooking board -- lots of skilled bakers there.

        1 Reply
        1. re: visciole
          sylvan RE: visciole Feb 4, 2012 06:39 PM

          thanks visciole

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