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. This will make the biscotti slightly denser and moister. Choose a flavored oil like olive or coconut to add a different taste. For example, if a recipe calls for 1/2 cup of butter, use 3/8 cup (6 tablespoons) of oil. Mix the oil thoroughly with the sugar and eggs before adding dry ingredients for the best results.
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Servings
20
Type
Biscotti
prep Time
20 min
Ingredients – 2 cups all-purpose flour – 1 teaspoon baking powder – ¼ teaspoon salt – 1 cup sugar – 4 Tablespoons butter room temperature – 2 large eggs – 1 teaspoon finely grated orange zest – 2 teaspoons freshly squeezed orange juice – ½ teaspoon vanilla extract – 1 cup whole almonds toasted and coarsely chopped – 1 cup dried apricots chopped – 1 teaspoon finely grated orange zest – 2 teaspoons freshly squeezed orange juice
How long does homemade biscotti last? I– Airtight Container: Store biscotti in an airtight container to keep them crispy and fresh. – Cool, Dry Place: Keep the container in a cool, dry place, away from direct sunlight and moisture. – Freezing: For longer storage, you can freeze biscotti. Place them in a freezer-safe bag or container, and they can last for up to 3 months. Thaw at room temperature before serving.
– If you don’t have a mixer or a food processor, you could make the dough by hand. – The dough is sticky, so it is best to use a spatula to scrape out the dough. – It’s easiest to shape the logs by spraying your hands with baking spray. Also, a little flour on your hands will work. I prefer the baking spray method, but whatever works for you. – Most important tip is to make sure you cool the logs completely before slicing (a full 30 minutes is ideal). Rushing will result in a crumbly mess (I’ve rushed before and it’s not pretty!). – Baking the biscotti on the second bake for less time will give you a less crunchy biscotti (if you like them softer).
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