Eggnog Biscotti Recipe (2024)

FAQs

What is the secret to making biscotti? ›

Despite their centuries-old heritage, there is no one perfect way to make biscotti. Some recipes call for eggs only, which is the traditional method, while others swear by butter or oil. The choice is yours; just keep in mind that those made with butter or oil will have both a softer texture and a shorter shelf life.

Bake with it: Just like you can add eggnog to any breakfast dish or beverage that originally called for milk or cream, the same goes for your baked goods. Try making this loaf cake from The Kitchn or baking some cupcakes for your upcoming New Year's Eve shindig.

Here it is, a biscotti recipe everyone can enjoy — unlike classic Italian biscotti, which are quite hard, these are light and crunchy. Biscotti bake twice rather than once, and thus take a bit longer start-to-finish than normal drop cookies.

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.

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 Long Does Biscotti Last? Your homemade biscotti will last for up to one month in an airtight container at room temperature. If you want to keep the biscotti longer, you can freeze it for up to three months.

Sifting your ingredients together help avoid the hard middle in your biscotti! Don't overbeat the eggs. You want just enough air pockets to add some crispiness and texture, but not so many that you get a lot of crumble in your biscotti instead. Don't overmix the batter.

I don't use a serrated knife, I find that it chews them up. Let the loaf cool before you slice, I use a c... When cutting them don't use the sawing motion,just put your knife at the thickness you are looking for and just make one cut...

No. According to the University of Minnesota Extension, "eggs must be cooked to 160 degrees F to kill Salmonella that may be present. Adding alcohol inhibits bacterial growth, but it cannot be relied upon to kill it completely." However, if you use pasteurized eggs, no further cooking is necessary.

Can I use vodka instead of rum in eggnog? ›

Vodka? Try vanilla vodka or a homemade infusion with some seasonal spice like cinnamon or ginger. Most eggnog recipes can work with any of the three common spirits.

Aging your eggnog for even a short time does wonders for its taste and texture. The distinct flavors of egg, cream, and liquor meld together even after just a day or two in the fridge, making a smoother, more balanced cup of nog.

Biscotti (/bɪˈskɒti/, Italian: [biˈskɔtti]; lit. 'biscuits'; sg. : biscotto) is the Italian plural term for any type of biscuit or cookie.

An Italian Food Rule — Only Dip Biscotti in Vin Santo, Not in Coffee. There is nothing more satisfying for dessert at the end of a long Italian meal than a couple of almond -studded biscotti and a small glass of Vin Santo. The hard biscotti become sweetly moist after a few seconds dipped in the sweet late-harvest 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. Most connoisseurs on either side of the pond agree that dipping biscotti into a sweet Italian wine is the perfect end to a hearty Italian meal.

Reduce the baking time by 2 minutes. See if that helps. I don't use a serrated knife, I find that it chews them up. Let the loaf cool before you slice, I use a c...

Sifting your ingredients together help avoid the hard middle in your biscotti! Don't overbeat the eggs. You want just enough air pockets to add some crispiness and texture, but not so many that you get a lot of crumble in your biscotti instead.

We would also suggest that the biscotti are turned over halfway through the second cooking time. If the biscotti are browning too much on the outside and remaining soft on the inside then you will probably need to lower the oven temperature by 20C/50F and cook the biscotti for longer.

Just like biscuits, you can't overmix the dough. I found that if the dough is mixed too much, the biscotti becomes dense and heavy. The phrase, mix until just combined is really important in mixing the dough.