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What's the appeal of Biscotti?

Is it that it's low calorie?

Or is it because it pairs well with coffee? I don't drink coffee, so I wouldn't know.

For how expensive these things are, these "cookies" really are not that great tasting-- particularly the plain ones that aren't covered in chocolate.

They remind me of the cookies I made when younger, when I overworked the batter, and the cookies came out cakey and stiff.

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  1. There are so many flavors and so much variety. I think the really crunchy ones are addictive, but nice also dunked in any drink.

    1. If you have only had prepackaged, assembly line biscotti, then there is no appeal.
      Go to Italy and have biscotti. Especially biscotti di Prato. Then come back here and we'll talk.
      Or make your own from a recipe from a well-respected source. They should NOT be "cakey and stiff."

      3 Replies
      1. re: ttoommyy

        What should they be? Assuming they really are twice-baked, I would expect them to crisp/crunchy, and dry.

        1. re: paulj

          yes, they should be crunchy and dry-*ish* -- not Zwieback-type dry, but crisp cookie-ish -- think a rougher-textured sablé

          One of my girlfriends sends us a big box of homemade cranberry-white chocolate biscotti for the holidays. They don't last very long.

          1. re: sunshine842

            Exactly! But not "cakey and stiff" as the OP stated. That just sounds stale, and a good biscotti does not taste stale at all.

      2. Yummmmmm. Dunk a biscotto de Prato in some Vin Santo. Of course, it tastes best in a small trattoria in Florence--and just forget madeleines. I'm 18 again.

        1 Reply
        1. re: roxlet

          Mmmmmm biscotti and Vin Santo - my favorite

          1. re: Cherylptw

            If OP has had low calorie biscotti that might be the problem. I make several kinds as gifts for Christmas morning- lavendar and lemon, pistachio, and cranberry almond. Some are glazed, others dipped, some left plain. All are delicious but none are low-cal.

            1. re: Cherylptw

              This was my first thought, when did biscotti become low calorie?

              1. re: fldhkybnva

                Agree they have never been low calorie, but they can be relatively low fat. Of course, nuts add fat and IMO plenty of hazelnuts are key to good biscotti.

            2. I have a great recipe for biscotti. It's really almondy, and when dipped in coffee, retains a bit of a crunch, even though it's soft. Really intriguing texture. Inedible without coffee.

              http://www.homeindisarray.com/2011/01...