Cranberry Pistachio Biscotti (Grain-Free Recipe) (2024)

FAQs

What is the secret to making biscotti? ›

Nutritional Info: Per serving: 2 biscotti, 200 calories (80 from fat), 9g total fat, 4g saturated fat, 35mg cholesterol, 70mg sodium, 27g carbohydrates (1g dietary fiber, 12g sugar), 4g protein.

Unlike many traditional cookies, biscotti are often lower in fat and sugar. Add some heart healthy nuts and you have a satisfying and relatively light treat! This delicious cookie can easily be made vegan & vegetarian friendly.

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.

You guessed it, add the dry ingredients to the large bowl with the wet ingredients. Fold in the pistachios, cardamom, and vanilla extract. 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.

Nutrition Facts

Biscotti contains 20 mg of cholesterol, 70 mg of sodium and 9 g of sugar. Of its 4.5 g of fat, biscotti contains 2 g of saturated fat -- 10 percent of the daily value for saturated fat based on a 2,000-calorie diet. A homemade biscotti might contain 20 g of sugar and 5 g of saturated fat.

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.

Biscotti History

Biscotti has its origins in ancient Rome, where soldiers enjoyed them as a hardtack-like food that could be easily transported and stored. The cookies were made with a simple mixture of flour, water, and sometimes nuts or honey.

The main difference between Cantucci and Biscotti is their origin, Cantucci is from Tuscany, and Biscotti is from the region of Emilia-Romagna. Cantucci is typically made with almonds, while Biscotti are made with all-purpose flour and a variety of nuts and chocolate or nothing.

What is the point of biscotti? ›

Biscotti are a popular Italian cookie that have been enjoyed in Italy since ancient Roman times. Traditionally baked twice to elongate the cookies' shelf life, they were initially made as a safe food for the Roman Legions to carry in their packs.

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.

Slicing the logs: the angle of the cut matters

The greater the angle of the diagonal, the longer your cookies will be (and the smaller the yield). Looking for an impressive presentation in the center of your dessert table? Cut biscotti logs on a steep diagonal and stand the resulting long biscotti in a pretty jar.

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.

The traditional recipe uses no form of yeast or fat (butter, oil, milk). The barely wet dough is then cooked twice: once in slab form, and again after cutting in sliced form, with the second baking defining how hard the biscotti are.