Do you need to use butter when making Biscotti?

Question

I've been looking around on cookinglight.com and some of the biscotti recipes don't have butter listed under the ingredients...however, when I go to other sites, all the biscotti recipes have butter in them. Does anyone know if not adding butter will still produce cookies with a nice flavor?

for ref, i'm looking at this recipe:
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=665431

Oh, and by the way, I'm not worried about my weight, no need to be so frank. -_-
I'm just wondering if it's possible. because I've seen several recipes that don't mention it anywhere and right now there's nothing but soft margarine in the house. So if it's possible then I won't want to walk out just to buy one thing.

Answer 1

I took a look at the recipe the meathod is correct (double baking and temps, etc) but I think you would do better by using one with butter, the butter in biscotti gives it a nice texture, in other words without it you might break a tooth, and it will not have the same flavor.

Answer 2

Hi I just read your question and went to the site and read the recipe also. My opinion is that the shortening has a lot to do with the texture....so in my recipes it's included and not cut out it does not take a lot of it and I find necessary to end up with a good quality biscotti one that does not crumble with cutting into the final slices before baking the second time.

Here is a recipe I use all the time.

1 cup unblanched whole almonds
3 1/2 cups unbleached all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 1/2 tablespoons butter or shortening
6 large eggs
1 cup sugar
2 tablespoon anise extract

Preheat oven to 350 degrees.
Lightly grease two cookie sheets
spread the almonds on the ungreased cookie sheet and toast them for 10 minutes stirring once or twice. Transfer the nuts to a bowl and set aside.

In a large bowl, combine the flour, baking powder, and salt. Add the butter and rub the mixture with your hands until it has the texture of coarse corn meal.

In a large bowl, beat the eggs well with a whisk or electric mixer. Beat in the sugar, then the anise extract. Stir in the flour mixture and mix until a firm dough is formed. Ad the almonds and knead into the dough.

Turn the dough out onto a floured surface. With floured hands divide the dough in half and shape each half into 12 x 3 inch rectangular loaf. Place the loaves on the greased cookie sheets and bake for 25 minutes or until firm to the touch and puffed and light golden. Remove from the oven and let cool for 5 minutes.

Cut each loaf on th diagonal into 1 inch slices. place the slices on their sides on the cookie sheets and bake them for about 7 minutes on each side or until toasted and golden brown. Transfer to wire racks to cool ..
The cookies will keep in an airtight container for several weeks.

Anise is a licorice type taste....if you don't like this flavor use almond...extract instead.

Hope you enjoy these as much as we do....
Happy spring and happy baking
hugs from Mama Jazzy Geri

Answer 3

You could make that recipe, but it wouldn't be like the biscotti you've probably had in the past (crisp yet buttery-tasting). It would probably be drier and crunchier than normal biscotti wtih butter.

Honestly (and not to sound mean) if you're that concerned about a tiny bit of butter, maybe you should look for a recipe for salad or something.

Answer 4

Ok, this is for all those who want to know? Right
Butter is best because your body "processes" it. It is a natural product...not only is it better because of the way it will make something taste, it's better for your body to use and process as well.
Margarine is a manmade product and your body does NOT, use or process it. It goes through your system like Blobs it doesn't know what to do with. Until it is ready to be excreted from the body.
So go buy some butter, It's one of the "GOOD" fats you need in your diet...It's like anything else...you don't over do it.

Answer 5

Yes you do need to use butter when cooking biscotti

Answer 6

Cooking involves "REAL" food. Butter is the choice of real cooks. If, people want to whine about health they not know what real food is, sad. :-( They just eat stuff. If you really want what you make good use butter not that stuff that sit on toast and not melt!!!! Butter make things flaky and good, other stuff make them. You may try Crisco (The white stuff in a can, not oil), it works, but, it not Butter,

Answer 7

butter or margin