A question about biscotti?

Question

I am having a family gathering in about a week and a half. I am planning on making tiramisu, cannoli, and biscotti ( 4 varities). How far in advance can I start making the biscott? Is it too soon. My gathering in on the 16th of Dec. I will be storing them in cookie tins.

Answer 1

Biscotti keeps for awhile stored in an air tight container. I used to work in a bakery, and they would freeze entire cakes and cookies, and then pull them out a few hours before selling them, so I would say, make and bake the biscotti, and freeze them right after they completely cool. Pull them out on the morning of the 16th, and everyone will think you just made them. ;)

Answer 2

Biscotti should last two weeks or more. It is a twice-baked cookie with a very low moisture content (see also Zweibeck) and staling is a function of moisture in a product. Biscotti can be frozen for weeks.

There is no reason not to bake them now (12/6) for your party on the 16th.

In my home, the only problem with this plan is that the biscotti would all get eaten before the party! You may want to consider this, just in case.

Answer 3

Biscotti are about the best thing you can bake in advance for gift-giving. They keep at least a week at room temperature if well wrapped up, and they freeze beautifully for at least a couple of months. (If you're going to dip them in chocolate or anything, I wouldn't do that before freezing.) Plus they're sturdy, so they won't turn to dust if you send them by mail. I don't find that the type of fat you use makes any difference to how well they keep; I always stick to butter because it tastes best. Baking biscotti when it's icy outside sounds great--have fun.

Answer 4

You can do your biscotti starting on the 12th or 13th.