Biscotti recipe debate
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Anonymous
| I make biscotti every year for gifts and for my family to eat. My Italian friends say it should have no butter/shortening to be authentic. The best recipe I found is Ina Garten's and has a lot of butter in it. Is that so wrong? If anyone has any recipes to share, I would love to see them. |
Anonymous
| Of course it’s not wrong. You’re making a delicious recipe that you enjoy making and giving as gifts. |
Anonymous
|
Traditionally, it does not contain butter.
This may be a problem if you are gifting it and someone assumes it is free of dairy. |
Anonymous
This. The most important thing is that it tastes good. |
Anonymous
| I'll bet it tastes better. Everyone used to rave about my grandmother's biscotti, but I always thought they made better doorstops than cookies. My heritage is 100% Italian, so I feel okay saying that Italian desserts have a lot of room for improvement. |
Anonymous
| They're meant to be dunked in coffee rather than soft enough to eat on their own. I don't like getting crumbs in my coffee so I prefer the softer version, but both can be true... that recipe is not authentic, but it's a good recipe people like and that's fine. |
Anonymous
| Traditional biscotti do not contain butter or any fat other than what’s in the eggs (and almonds). |
Anonymous
| Everything is better with butter... just sayin' |
Anonymous
| My favorite biscotti recipe has butter (and figs and hazelnuts). I make it regularly and everyone loves it. I am not Italian so I don’t care if it’s authentic. I got it from the baker at an amazing bakery in Vermont. |
Anonymous
| Call it "Butter biscotti with whatever's in it" then people will know about the butter and that it is not a traditional recipe. |