David Lebovitz’ Chocolate Biscotti — Great Recipe (2025)

FAQs

Is biscotti better with oil or butter? ›

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.

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.

Today, you can find this cookie in various flavors and ingredients. However, remember that only Italian biscotti are hard and crunchy. Other variations, like the American one, are softer and eaten like cookies.

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( not saw motion) and I cut them immediately while warm before that second bake.

Overmixing the dough can make your biscotti tough; mix just until ingredients combine. Shape the dough logs uniformly to avoid uneven baking.

If the biscotto feels soft, like a piece of cake, give it another 5 minutes in the oven. If it feels firm but still gives a bit when you poke it, take it out for rather soft-textured but still crunchy biscotti.

The dough will be sticky; wetting your hands before forming the loaves will help you shape them without having to add more flour. Form biscotti loaves as big or small as you like—create dainty little tea cookies or jumbo dunking-sized coffee companions.

How do you keep homemade biscotti crispy? ›

The hard texture of the cookie holds up perfectly when dipped in coffee, creating a mouthwatering blend of textures. And the best part? When you dip the almond biscotti, it brings out the apricot flavor in the cookie, creating a taste sensation that's hard to beat.

Biscotti was baked first to simply cook the ingredients and then a second time to dry them out completely, making them more durable and less-perishable for the long journey.

We recommend keeping the biscotti in an airtight container in the cupboard. If stored properly, the biscotti will stay fresh for 30+ days. This is possible because of the twice baked nature of the cookie.

Indeed, cookies made with butter are usually softer and more tender than those made with oils. And last but not least, butter in cookies helps achieve that perfect texture. That's because butter melts at a lower temperature than other fats, allowing cookies to spread evenly while baking.

How long does homemade biscotti last? Can you substitute oil for butter in biscotti? Yes, you can substitute oil for butter in biscotti. Use about 3/4 cup of oil for every 1 cup of butter.

Traditional recipes do not include a fat like butter or oil making them very dense, but American-style biscotti tend to include a fair amount of butter that is whipped for a lighter, more crumbly texture.