Chocolate Biscotti Recipe - David Lebovitz (2024)

FAQs

Should you chill biscotti dough before baking? ›

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.

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!

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.

“How do I know when they're done?” Let's turn to the Cookie Companion again. “Once the biscotti have been sliced and baked for the time directed, take the pan out of the oven and probe the side of a biscotto … If the biscotto feels soft, like a piece of cake, give it another 5 minutes in the oven.

Typically, Italian biscotti are made with butter but you can also use olive oil instead. The result is lighter, crisper biscotti.

How to Store Biscotti: Maximize Crunch & Prevent Soft Biscotti. To store biscotti, keep it in an airtight container at room temperature. Lining the container with a paper towel will help soak up any excess moisture that finds its way in.

I make Biscotti all the time and for a softer version just cook them less time.. I bake the log for 15 minutes at 375 F then remove from oven let cool. then slice put back in oven for just five minutes standing up... Remove and you are done!

No lift-off: Baking powder releases gas, making the batter rise. Without it, the batter stays dense, like a pancake in disguise. Dense & doughy: The cake might cook, but it'll be more like a heavy brick than a light and airy delight.

Biscotti dough is inherently sticky. I recommend adequately flouring your hands before working the dough, and if it's still too sticky to handle, add a little flour at a time but just enough so you can work with it.

The Vino Dunk – Purists would say the only liquid to dip your biscotti in is wine. As they do in Tuscany, you can dip your biscotti into rich red wines, especially those on the sweeter side. Marsala wine and Vin Santo are the wines of choices for dipping.

Can I use baking soda instead of baking powder in biscotti? ›

An orange almond biscotti recipe and a raisin biscotti recipe both call for just baking soda, while a cranberry pistachio biscotti uses both powder and soda. In fact only one biscotti recipe that I have saved uses just baking power, a rosemary walnut biscotti. So again, your biscuits should just fine.

A: Overbaking the logs of dough during the first baking can make the slices crumble as you are cutting them. Also, even if the logs of dough are perfectly baked, they will crumble if they are sliced while still warm, so be patient. The logs crumble when you use a dull knife, too.

If the dough contains melted chocolate or other ingredients that make it sticky and hard to handle, simply refrigerate for at least an hour so it hardens more before kneading and shaping.

To make handling a bit easier you can shape the biscotti logs and refrigerate them for a couple of hours or overnight. This helps the problem of spreading too much. (It works better with recipes that use baking powder over just plain soda.)

Sure, you can skip the chilling step and bake the dough right away, but doing so runs the risk of flat disks with dry edges and a brittle texture; a far cry for the plush, chewy cookies with fudge-like centers we all crave.

First, let's start by making the cookie dough. It is important to note that this dough is required to be refrigerated overnight before baking. So plan ahead!

The longer you chill the dough, the more flavor will develop. The flour will also absorb more of the moisture so the thicker and chewier the final texture will be.