Call it "Butter biscotti with whatever's in it" then people will know about the butter and that it is not a traditional recipe.

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.

Everything is better with butter... just sayin'

Traditional biscotti do not contain butter or any fat other than what’s in the eggs (and almonds).

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.

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 wrote:Of course it’s not wrong. You’re making a delicious recipe that you enjoy making and giving as gifts.

This. The most important thing is that it tastes good.

Traditionally, it does not contain butter.
This may be a problem if you are gifting it and someone assumes it is free of dairy.

Of course it’s not wrong. You’re making a delicious recipe that you enjoy making and giving as gifts.

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.