Easy Anise Biscotti Recipe - Mangia Bedda (2024)

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.

No problem. Use a tiny drop of anise oil instead.

Biscotti can be either the traditional Italian type which is very crunchy and intended for dunking in coffee, tea, or wine. Or they can be the softer American type, eaten like any cookie. The Italian type keeps longer and has no butter, so they are much lower calorie and very low fat.

The word “biscotti” is derived from the Latin word “bis,” meaning “twice,” and “coctus,” meaning “cooked,” referring to the fact that the dough is baked twice to create a hard, dry texture.

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.

Their similar licorice-like flavor makes these two natural substitutes for each other. However, because star anise has a much stronger flavor, you'll need to halve the amount when substituting it for anise seed. Likewise, use twice as much anise seed when substituting for star anise.

Star anise is stronger than anise seed, so if using anise seed as a substitute for star anise you'll want to use ½ teaspoon of anise seeds in replacement for one whole star anise.

Both seasonings contain anethole, the licorice flavoring found in minor amounts in other plants such as fennel and caraway. The major culinary difference between anise and star anise is that anise seed is potent, with an almost spicy flavor, while star anise is subtly milder.

Since they are very dry, biscotti traditionally are served with a drink, into which they may be dunked. In Italy, they are typically served as an after-dinner dessert with a Tuscanfortified wine called Vin Santo. Outside of Italy, they more frequently accompany coffee, including cappuccinos and lattes, or black tea.

Are cantucci and biscotti the same thing? ›

Biscotti cookies, also known as cantucci, are traditional Italian cookies. They are known for their long shelf life and crisp texture. They can be enjoyed with coffee or tea, dipped in wine, or used as a dessert topping.

The answer requires a bit of context: in Italy, all cookies are called "biscotti" - it's the direct translation of the word "cookies". In a world where every single cookie is called a biscotto (the singular form of the word) there needs to be a word for what we know to be biscotti.

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.

Most baked goods need a leavening agent to make them rise, and if you leave it out, your cake or your cookies will fall flat. Baking powder makes dough rise because it contains both a base and an acid in dried form.

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.

It depends on what kind of cookie you want. For crisp cookies, use all butter. For soft cookies, use oil or solid vegetable shortening (like Crisco).

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

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.

Butter is considered a solid fat because it is solid at room temperature and oil is considered a liquid fat because it's liquid at room temperature. Because of this, you can't rely on oil to provide any leavening help in baked goods, which can result in a denser texture.