Old-fashioned, classic Italian biscuits called biscotti are a staple in many homes throughout the world.
Often, they’re made with leftover dough or simply by combining dry ingredients, including flour and sugar,
Biscotti are actually known as “biscotto” in Italy.
This Giada biscotti recipe is an authentic Italian version of your favorite treat.
The combination of almonds, hazelnuts and dried cranberries gives these biscotti a unique flavor and texture that is sure to bring a smile to any face,
What ingredients are needed to make Giada biscotti?
In order to make authentic Italian biscotti you will need to use Italian ingredients such as flour, sugar, butter and eggs.
Some recipes may also require vanilla, just like the classic recipe.
Giada’s biscotti recipe does not call for eggs so you’ll need to get creative with your ingredients.
How long does it take to bake Giada biscotti?
Bake your Giada biscotti at 350 degrees Fahrenheit for an hour or until the top of the biscotti is golden and the edges are slightly crispy.
What type of sugar is used to make Giada biscotti?
Biscotti are made with a type of sugar called caster sugar, which is white granulated sugar that’s been blended with flour.
This gives the biscotti its crunchy texture and tends to give it a better color than brown sugar would.
Biscotti are traditionally made in the morning and fermented overnight and given to friends or family members as gifts on special occasions, such as Mother’s Day or Christmas.
What type of nuts can be added to Giada biscotti?
Giada biscotti contains almonds, hazelnuts and dried cranberries,
Almonds are the type of nuts used most often for this recipe.
Other types of nuts can be added to this recipe as well, for example peanuts, pistachios, walnuts or pecans.
It’s best to use whole nuts when making Giada biscotti since they will give the biscotti a crunchier texture, but you can also use chopped nuts if you want.
What temperature should the oven be set to when baking Giada biscotti?
Baking biscotti to the correct temperature ensures that they will have a crunchy texture.
This can be done by setting the oven to 250 degrees Fahrenheit (120 degrees Celsius) or by using an oven thermometer.
If you aren’t using a thermometer, it is best to use a digital or dial-based oven,
The dial or digital oven’s settings should be set to bake at 250 degrees Fahrenheit (121.9 degrees Celsius).
Does Giada biscotti need to be refrigerated after baking?
Giada’s biscotti is naturally gluten-free and suitable for those with gluten allergies.
Typically, you should store Giada biscuits in an airtight container or ziplock bag in the refrigerator, where they will last for several weeks.
If you need to store Giada biscuits in your freezer, be sure to read our detailed tips on freezing and storing biscotti.
This recipe can be made into a double batch, and you should expect the leftovers to last 3 months (or more).
How long will Giada biscotti stay fresh?
Biscotti or biscotto are often dried in an oven for a brief period, which results in a crunchy texture.
If you don’t have a food dehydrator, you can also place the biscuits in the oven on a low temperature. The biscuits will dry out and crisp up over time.
You can store any biscotti that you’ve made in an airtight container in your pantry for several weeks,
Biscotti that you’ve prepared with fresh ingredients can stay fresh longer, up to two months after they’ve been baked.
Is there a substitute for an egg in Giada biscotti recipe?
One of the secrets to a good biscotti is the addition of eggs and cream.
Biscotti is made by adding the egg and cream to the batter and then baking it for about 20 minutes,
These dishes are typically not eaten for breakfast, so the egg-and-cream mixture does not need to be at room temperature.
You can replace the egg in this recipe with one egg white per cup of flour.
Egg whites have a higher ratio of protein, which give them more elasticity and structure than whole eggs.
The addition of an egg white will also keep the biscotti from tasting overly eggy.
What type of pan should be used when baking Giada biscotti?
Baking bread and biscuits is a very different process than baking cakes, pies and cookies.
These types of treats require a very different type of pan to maintain the proper baking temperature.
If you don’t use a specific cookie pan, your biscotti may come out with cracks or breakage,
The best pans for baking Giada biscotti recipe are one that is made of aluminum or stainless steel with an oven-safe lid.
Choose a round pan, or a loaf pan.
A straight-sided rectangle is good for cookies but not for biscotti,
Biscotti is meant for flat biscuits and the dough should be rolled into a long strip about 1/2 inch thick and 3 inches wide before baking.
Avoid using ceramic bakeware because it has poor heat retention, which means your biscuits will burn and crack on the bottom easily.
Does Giada biscotti need to be dusted with sugar before baking?
Giada biscotti do not need to be dusted with sugar before baking,
If you would like a sweeter biscotti, simply dust them with powdered sugar before storing.
- 1 Oven
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup orange marmalade
- 1 tablespoon grated orange zest (about 2 oranges)
- 1/2 teaspoon kosher salt
- 3 large eggs, at room temperature
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 cup bittersweet chocolate chips
- Set the oven to 350 degrees Fahrenheit. Using parchment paper, cover a rimmed baking sheet, sprinkle with 1/4 cup flour, and put aside.
- Combine the sugar, butter, orange marmalade, orange zest, and salt in a medium bowl. Beat the mixture with a hand mixer on medium speed for two minutes, or until it is smooth, light, and fluffy. One at a time, beat in the eggs. Beat in the remaining 2 cups of flour, baking powder, and cocoa until barely combined. Then, add the chocolate chips and mix with a rubber spatula.
- Make a 3-by-13-inch log out of the dough and place it on the prepared pan. The dough won't stick to your hands as long as you use a little offset spatula or flour your hands. About 35 minutes into baking, the log should feel solid to the touch, be cracked on top, and seem dry. Cool on the tray for 30 minutes.
- Slice the log into 1/2-inch pieces by placing it on a cutting board and using a serrated knife to cut the wood on a diagonal. Place the biscotti on the tray with the sliced side up. They should bake for a further 20 to 25 minutes, or until they are dry and aromatic. Place the biscotti on a cooling rack to finish cooling.