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Thread: Biscotti recipe with oil or butter

  1. #1
    zxcvbob Guest

    Default Biscotti recipe with oil or butter

    I have several biscotti recipes that are very good, but they are
    break-your-teeth hard (as they are supposed to be.) DD wants to
    make some that are a little more tender and can be eaten without
    dunking.

    Would it work to replace one of the 4 eggs with, say, 1/4 cup of
    pure olive oil? (not EVOO, the almost flavorless stuff) Or melted
    butter?

    Thanks,
    Bob


  2. #2
    ImStillMags Guest

    Default Re: Biscotti recipe with oil or butter

    On Jan 4, 4:44*pm, zxcvbob <zxcv...@charter.net> wrote:
    > I have several biscotti recipes that are very good, but they are
    > break-your-teeth hard (as they are supposed to be.) *DD wants to
    > make some that are a little more tender and can be eaten without
    > dunking.
    >
    > Would it work to replace one of the 4 eggs with, say, 1/4 cup of
    > pure olive oil? (not EVOO, the almost flavorless stuff) *Or melted
    > butter?
    >
    > Thanks,
    > Bob


    just don't bake them as long as you normally would....... they only
    get really crispy with the second baking, just do less time.

  3. #3
    Julie Bove Guest

    Default Re: Biscotti recipe with oil or butter


    "zxcvbob" <[email protected]> wrote in message
    news:[email protected]..
    >I have several biscotti recipes that are very good, but they are
    >break-your-teeth hard (as they are supposed to be.) DD wants to make some
    >that are a little more tender and can be eaten without dunking.
    >
    > Would it work to replace one of the 4 eggs with, say, 1/4 cup of pure
    > olive oil? (not EVOO, the almost flavorless stuff) Or melted butter?


    Wouldn't it work better to just bake them once? Just slice and eat.



  4. #4
    Brooklyn1 Guest

    Default Re: Biscotti recipe with oil or butter

    On Tue, 4 Jan 2011 17:43:39 -0800, "Julie Bove"
    <[email protected]> wrote:

    >
    >"zxcvbob" <[email protected]> wrote in message
    >news:[email protected]..
    >>I have several biscotti recipes that are very good, but they are
    >>break-your-teeth hard (as they are supposed to be.) DD wants to make some
    >>that are a little more tender and can be eaten without dunking.
    >>
    >> Would it work to replace one of the 4 eggs with, say, 1/4 cup of pure
    >> olive oil? (not EVOO, the almost flavorless stuff) Or melted butter?

    >
    >Wouldn't it work better to just bake them once? Just slice and eat.


    Then they'd not be biscotti, the cut surface wouldn't be toasted.

    http://www.epicurious.com/tools/food.../entry?id=1375


  5. #5
    Dave Smith Guest

    Default Re: Biscotti recipe with oil or butter

    On 04/01/2011 7:44 PM, zxcvbob wrote:
    > I have several biscotti recipes that are very good, but they are
    > break-your-teeth hard (as they are supposed to be.) DD wants to make
    > some that are a little more tender and can be eaten without dunking.
    >
    > Would it work to replace one of the 4 eggs with, say, 1/4 cup of pure
    > olive oil? (not EVOO, the almost flavorless stuff) Or melted butter?
    >


    I tried Biscotti for the first time a few weeks ago and I must not have
    cooked them enough on the second baking because they were not really
    hard. My wife likes to get them from a local bakery where they are not
    so tough that you have to dunk them.

    I can't eat nuts so I found a recipe for them made with dried apricots
    (and nuts but I skipped the nuts).

  6. #6
    zxcvbob Guest

    Default Re: Biscotti recipe with oil or butter

    Brooklyn1 wrote:
    > On Tue, 4 Jan 2011 17:43:39 -0800, "Julie Bove"
    > <[email protected]> wrote:
    >
    >> "zxcvbob" <[email protected]> wrote in message
    >> news:[email protected]..
    >>> I have several biscotti recipes that are very good, but they are
    >>> break-your-teeth hard (as they are supposed to be.) DD wants to make some
    >>> that are a little more tender and can be eaten without dunking.
    >>>
    >>> Would it work to replace one of the 4 eggs with, say, 1/4 cup of pure
    >>> olive oil? (not EVOO, the almost flavorless stuff) Or melted butter?

    >> Wouldn't it work better to just bake them once? Just slice and eat.

    >
    > Then they'd not be biscotti, the cut surface wouldn't be toasted.
    >
    > http://www.epicurious.com/tools/food.../entry?id=1375
    >



    We're making my normal recipe, but will turn the oven up higher for
    the second baking, and take them out sooner before they dry out so much.

    -Bob

  7. #7
    dejablues Guest

    Default Re: Biscotti recipe with oil or butter


    "zxcvbob" <[email protected]> wrote in message
    news:[email protected]..
    >I have several biscotti recipes that are very good, but they are
    >break-your-teeth hard (as they are supposed to be.) DD wants to make some
    >that are a little more tender and can be eaten without dunking.
    >
    > Would it work to replace one of the 4 eggs with, say, 1/4 cup of pure
    > olive oil? (not EVOO, the almost flavorless stuff) Or melted butter?
    >
    > Thanks,
    > Bob


    My recipe uses 2 eggs and 1/2 c butter. I recently watched a "Lidias Italy"
    episode where she made biscotti with olive oil. Both seem to work well.
    Regardless, if you bake them as directed and store them in a tightly
    covered container for several weeks or so, they will not be tooth-breakingly
    hard. I have found that biscotti need to age for a while.



  8. #8
    sf Guest

    Default Re: Biscotti recipe with oil or butter

    On Tue, 04 Jan 2011 18:44:17 -0600, zxcvbob <[email protected]>
    wrote:

    > I have several biscotti recipes that are very good, but they are
    > break-your-teeth hard (as they are supposed to be.) DD wants to
    > make some that are a little more tender and can be eaten without
    > dunking.
    >
    > Would it work to replace one of the 4 eggs with, say, 1/4 cup of
    > pure olive oil? (not EVOO, the almost flavorless stuff) Or melted
    > butter?
    >

    You don't need another recipe. Just stop after the first bake or cut
    the timing of your second bake severely.

    I would love to see your "break teeth" recipe. When I make biscotti,
    dunking is nice... but never required (yes, I do double bake). I have
    no idea how they dry out the biscotti so well commercially.

    TIA

    --

    Never trust a dog to watch your food.

  9. #9
    zxcvbob Guest

    Default Re: Biscotti recipe with oil or butter

    sf wrote:
    > On Tue, 04 Jan 2011 18:44:17 -0600, zxcvbob <[email protected]>
    > wrote:
    >
    >> I have several biscotti recipes that are very good, but they are
    >> break-your-teeth hard (as they are supposed to be.) DD wants to
    >> make some that are a little more tender and can be eaten without
    >> dunking.
    >>
    >> Would it work to replace one of the 4 eggs with, say, 1/4 cup of
    >> pure olive oil? (not EVOO, the almost flavorless stuff) Or melted
    >> butter?
    >>

    > You don't need another recipe. Just stop after the first bake or cut
    > the timing of your second bake severely.
    >
    > I would love to see your "break teeth" recipe. When I make biscotti,
    > dunking is nice... but never required (yes, I do double bake). I have
    > no idea how they dry out the biscotti so well commercially.
    >
    > TIA
    >



    We used my regular recipe (below) but increased the temperature of
    the second bake to 375 and took them out as soon as they looked
    toasty. They turned out really good.

    *Almond Biscotti*

    1 1/3 C Almonds (unblanched)
    2 3/4 C Flour
    1 2/3 C Sugar
    1/2 tsp Salt
    1 tsp Baking powder
    4 eggs
    1 tsp Anise seed
    1 tsp vanilla (imitation actually works better here)
    finely minced zest of 1 grapefruit


    Toast almonds for 10-15 minutes at 350. Sift dry ingredients into
    mixing bowl. Lightly beat eggs and vanilla. Add to dry
    ingredients, along with almonds, anise, and zest. Mix well by hand.
    Do not overbeat; dough will be sticky and lumpy. Shape into 3
    "logs" on ungreased parchment on a cookie sheet and bake at 350 for
    35 minutes.

    Slice into 3/4" slices with serrated knife while still warm but not
    hot. Bake again at 300 for 10 minutes.

    Notes: I don't bother to toast the almonds anymore because they get
    toasted enough in the second baking. If the grapefruit is small
    sometimes I'll add a little lemon extract. If you don't have
    parchment, you can use a greased cookie sheet but it doesn't work as
    well (do not try to substitute waxed paper.)

    --
    Bob




  10. #10
    sf Guest

    Default Re: Biscotti recipe with oil or butter

    On Wed, 05 Jan 2011 00:03:51 -0600, zxcvbob <[email protected]>
    wrote:

    > We used my regular recipe (below) but increased the temperature of
    > the second bake to 375 and took them out as soon as they looked
    > toasty. They turned out really good.
    >
    > *Almond Biscotti*
    >
    > 1 1/3 C Almonds (unblanched)
    > 2 3/4 C Flour
    > 1 2/3 C Sugar
    > 1/2 tsp Salt
    > 1 tsp Baking powder
    > 4 eggs
    > 1 tsp Anise seed
    > 1 tsp vanilla (imitation actually works better here)
    > finely minced zest of 1 grapefruit
    >

    Thanks, Bob... copied and saved. I want to make biscotti soon.



    --

    Never trust a dog to watch your food.

  11. #11
    Jim Elbrecht Guest

    Default Re: Biscotti recipe with oil or butter

    On Tue, 4 Jan 2011 17:43:39 -0800, "Julie Bove"
    <[email protected]> wrote:

    >
    >"zxcvbob" <[email protected]> wrote in message
    >news:[email protected]..
    >>I have several biscotti recipes that are very good, but they are
    >>break-your-teeth hard (as they are supposed to be.) DD wants to make some
    >>that are a little more tender and can be eaten without dunking.
    >>
    >> Would it work to replace one of the 4 eggs with, say, 1/4 cup of pure
    >> olive oil? (not EVOO, the almost flavorless stuff) Or melted butter?

    >
    >Wouldn't it work better to just bake them once? Just slice and eat.
    >


    Then they'd be Uni-scotti.<g> Shorten the second bake to your
    liking.

    Jim

  12. #12
    Julie Bove Guest

    Default Re: Biscotti recipe with oil or butter


    "Brooklyn1" <Gravesend1> wrote in message
    news:[email protected]..
    > On Tue, 4 Jan 2011 17:43:39 -0800, "Julie Bove"
    > <[email protected]> wrote:
    >
    >>
    >>"zxcvbob" <[email protected]> wrote in message
    >>news:[email protected]..
    >>>I have several biscotti recipes that are very good, but they are
    >>>break-your-teeth hard (as they are supposed to be.) DD wants to make
    >>>some
    >>>that are a little more tender and can be eaten without dunking.
    >>>
    >>> Would it work to replace one of the 4 eggs with, say, 1/4 cup of pure
    >>> olive oil? (not EVOO, the almost flavorless stuff) Or melted butter?

    >>
    >>Wouldn't it work better to just bake them once? Just slice and eat.

    >
    > Then they'd not be biscotti, the cut surface wouldn't be toasted.
    >
    > http://www.epicurious.com/tools/food.../entry?id=1375


    True.



  13. #13
    Brooklyn1 Guest

    Default Re: Biscotti recipe with oil or butter

    On Tue, 04 Jan 2011 20:45:53 -0600, zxcvbob <[email protected]>
    wrote:

    >Brooklyn1 wrote:
    >> On Tue, 4 Jan 2011 17:43:39 -0800, "Julie Bove"
    >> <[email protected]> wrote:
    >>
    >>> "zxcvbob" <[email protected]> wrote in message
    >>> news:[email protected]..
    >>>> I have several biscotti recipes that are very good, but they are
    >>>> break-your-teeth hard (as they are supposed to be.) DD wants to make some
    >>>> that are a little more tender and can be eaten without dunking.
    >>>>
    >>>> Would it work to replace one of the 4 eggs with, say, 1/4 cup of pure
    >>>> olive oil? (not EVOO, the almost flavorless stuff) Or melted butter?
    >>> Wouldn't it work better to just bake them once? Just slice and eat.

    >>
    >> Then they'd not be biscotti, the cut surface wouldn't be toasted.
    >>
    >> http://www.epicurious.com/tools/food.../entry?id=1375
    >>

    >
    >
    >We're making my normal recipe, but will turn the oven up higher for
    >the second baking, and take them out sooner before they dry out so much.


    That makes the most sense... baking time/temperature is _always_ by
    trial and error.

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