You certainly nailed it with this butterless recipe. I enjoyed making this and the taste and crunch is divine. My twist was using orange flavored cranberries, adding lemon and lime zest to the batter and then a light lemon lime glaze. Thank you so much.
Deeeelicious! I just pulled these out of the oven. So so good and so so easy. Cleanup is a breeze because there is no oil in the dough. Im hooked. I used dried tart cherries and salted pistachios because thats what I had. Thank you!!!!!
Just baked them and they are so good. Went through so many recipes. Most of them had butter or oil in it. Thankfully, I tried this recipe. Guilt free indulgence ❤
What a wonderful teacher! I just love watching your videos and I have learned sooooo much. Your teaching skills, calm and soothing energy is really awesome! Thank you 😊
At last biscotti I can actually without worrying about calories. This is going to be perfect for my 11am coffee break at work. I will be making a batch and store in a jar. Thanks for sharing.
God bless every American baker who makes the effort to talk in grams, MLS and centigrade. The United Kingdom and the rest of the world salutes you, Stephanie. 😆👍
These are so delicious. 😋 I can't believe they have no butter or oil. How are they still tender yet crispy? You don't even need to dip them in tea or coffee. You work magic into your recipes ma'am.
I made this biscottis last night they are perfect! thank you so much for the recipe. They are almost all gone so I am making a double batch this morning.
I just made this recipe and it was indeed easy, quick, and delicious. I just got a new mixer and wanted to break it in. Now I have a great snack to go with my morning coffee. Thanks for sharing the video. Dave
Thank you so much Stephanie! i tried out this recipe today! They turned out great! I made them with walnuts and chocolate chunks! Turned out fantastic! dipped in coffee..even better! God Bless.. my best wishes! :)
Made this yesterday with almonds instead of pistachios and it was a hit in the family! Even the fussy eater of my family, my little sis, wanted seconds:D thank you!
I have been making these for years after slicing them I put them back in the hot oven turned off, they dry just the same and the keep on drying as they cool, no need to bake and flip over. they last 2 days because we eat them all LOL
You are a great teacher, I have baked a few of your recipes and the results are spectacular 🤤🤤😋😋 my family love them all. For this recipe, I could assumed that we need to soak the dried cranberries and toast the pistachio nuts before combining them into the batter. If I m wrong, please correct me 🙏🏻🙏🏻
I didn’t soak the dried cranberries as the ones I used were already soft. But if yours are a little hard and dry then I would soak them in warm water and then drain and pat dry. The pistachios I used were already roasted, but if you’re using raw pistachios I would toast them first.
Thank you so much, you are simply amazing 🙏🏻🙏🏻💖💖 I managed to bake these lovely biscotti today and it was a success. Are you on instagram? I would love to tag you on my post. 🎉🎉
We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.
if i leave the uncutted bar in the oven more time (and not do the rest of the receipe -cut it in slices and double baked them) so the inside part of the bisccotti to have a little moisture , how many extra time I have to leave it ?
Thank you for sharing your biscotti recipe. One question please: if the dough (for part 1) is sticky (although no stains on cake tester stick) does it mean it is under baked and i should bake it for another few minutes? Cos when i started slicing the dough, it crumbles 😢☹️
My oven has a built in fan, that I can't off, when I bake my biscotti, do I need to turn it over to do the third bake? Do I still follow the temperature & timing in your recipe. Thank you so much, I love your recipes & videos:-)
If you are using a fan oven, then reduce the oven temperature given in the recipe by 25 F (15 C). Even if you use a fan oven, I would turn the biscotti.
I've done this without a recipe. My God they were like 2 feet long and super crunchy. Noone could eat them. Just too big and heavy. I like your recipe.
Why not do the second bake on the bottom, exposing both sides at one? Who came up with the idea to bake on side and have to do a third bake after flipping them?
You want to use dried cranberries. You could use craisins if you like. If they are really large, then you probably want to cut them in half. Otherwise you can use them whole.
@@joyofbaking i tried it with only 2 table spoons of sugar plus I substituted one table spoon of flour for one tablespoon of corn flour & it came out really crunchy but not hard at all. I kept them for a week in tight lid box & they were still crunchy.
WOW!! Un favor !! También ,muchas personas nos gustaría pusieran subtítulos claro , español!! Habría mayor comunicación , y más suscriptores para ti!! Oki?? Nos vemos guapa!!
Mine was too crumbly, so I added a bit of water, then I had to compensate with flour to get the similar texture you had when you took it out of the mixing bowl. I also used a hand mixer. They're now in the oven for the first bake. Any thoughts anyone?
My dough was also crumbly. I added 2 tablespoons (1 at a time to gauge results) of orange juice. Biscotti are delish. Love this recipe, and all variations I’ve seen. Thanks all.
I've seen so many different recipe for that, and most of them require vegetable oil or butter. yours don't. could you tell me what is the different with or without oil?
Would it be possible to simply add some butter to this recipe to make it more moist? How much should I add? Also, how long can they last refridgerated?
By far the best video, she doesn't preach on and on, with a boring story as many do....gets to the point and job is done..
5 stars for you joy!
Exactly
You certainly nailed it with this butterless recipe. I enjoyed making this and the taste and crunch is divine. My twist was using orange flavored cranberries, adding lemon and lime zest to the batter and then a light lemon lime glaze. Thank you so much.
Deeeelicious! I just pulled these out of the oven. So so good and so so easy. Cleanup is a breeze because there is no oil in the dough. Im hooked. I used dried tart cherries and salted pistachios because thats what I had. Thank you!!!!!
I just baked these with chocolate chips and may I say it is the best thing I've ever baked!! Thanks for the recepie
I have been making this delicious biscotti of her recipe since about 8 years ago. This is the best one! 👍
Just baked them and they are so good. Went through so many recipes. Most of them had butter or oil in it. Thankfully, I tried this recipe. Guilt free indulgence ❤
What a wonderful teacher! I just love watching your videos and I have learned sooooo much. Your teaching skills, calm and soothing energy is really awesome! Thank you 😊
Have tried it many times and my coffee time has leveled up. I love this recipe, thanks
Baked the first time 2 years ago for Christmas. And come back to the same video every year. Thank you very much
At last biscotti I can actually without worrying about calories. This is going to be perfect for my 11am coffee break at work. I will be making a batch and store in a jar. Thanks for sharing.
God bless every American baker who makes the effort to talk in grams, MLS and centigrade. The United Kingdom and the rest of the world salutes you, Stephanie. 😆👍
These are great: thank you for the recipe. I'll be making them for Christmas and gilding the lily by dipping an end in white chocolate.
staceyistheone s
Remarkable recipe!👌❤️😋👍👍👍
Thanks again for sharing your experience and knowledge!👍👍👍
These were sooo easy to make and sec everyone loved these!! So so good!
These are so delicious. 😋
I can't believe they have no butter or oil. How are they still tender yet crispy? You don't even need to dip them in tea or coffee. You work magic into your recipes ma'am.
I love your recipes Thank you
My biscotti turned out exactly the same. It was my 2nd attempt and everyone likes it. Thank you for sharing:-)
I love to watch your baking videos. Nevermind how old. 😆
I made this biscottis last night they are perfect! thank you so much for the recipe. They are almost all gone so I am making a double batch this morning.
I just made this recipe and it was indeed easy, quick, and delicious. I just got a new mixer and wanted to break it in. Now I have a great snack to go with my morning coffee. Thanks for sharing the video. Dave
They look sooooo good. One word for u Stephanie, “ Masterbaker”👩🍳
Beautiful Biscotti Stephanie. .
And great instructions. ..
ThAnk you for sharing with us..
This looks yummy! I think zest of a lemon would be a perfect addition to this recipe. Love your channel!😊
Thank you so much Stephanie! i tried out this recipe today! They turned out great! I made them with walnuts and chocolate chunks! Turned out fantastic! dipped in coffee..even better! God Bless.. my best wishes! :)
Made these yesterday. Very easy. Your instructions are awesome. Thanks for sharing. Love your channel!
Made this yesterday with almonds instead of pistachios and it was a hit in the family! Even the fussy eater of my family, my little sis, wanted seconds:D thank you!
I watch many of biscotti viedo ,this is what i'm looking for , Great Job , and i love it ,Thank you
I love this recipe ～thank you very much😍🥰😍
Thank you for the recipe
Yummy tummy.. most easier resepi ❤❤❤❤
Thanks alot for delicious biscotti
Just made these and they are delicious! Thanks so much for a great recipe. Moving on to your Eclairs now!:) So glad I found your channel. Thanks!
Just out of the oven and the are delicious 😋
The combo of this particular biscotti......cup of coffee with a caramel macchiato cream. Oh, yes.
Heaven? Yes perhaps ahaha 😹
I have been making these for years after slicing them I put them back in the hot oven turned off, they dry just the same and the keep on drying as they cool, no need to bake and flip over. they last 2 days because we eat them all LOL
You could use another type of dried fruit, or you could simply use nuts.
Very impressed with your conversions! Trying this recipe tonight :)
You are a great teacher, I have baked a few of your recipes and the results are spectacular 🤤🤤😋😋 my family love them all. For this recipe, I could assumed that we need to soak the dried cranberries and toast the pistachio nuts before combining them into the batter. If I m wrong, please correct me 🙏🏻🙏🏻
I didn’t soak the dried cranberries as the ones I used were already soft. But if yours are a little hard and dry then I would soak them in warm water and then drain and pat dry. The pistachios I used were already roasted, but if you’re using raw pistachios I would toast them first.
Thank you so much, you are simply amazing 🙏🏻🙏🏻💖💖 I managed to bake these lovely biscotti today and it was a success. Are you on instagram? I would love to tag you on my post. 🎉🎉
Not sure what you mean exactly. The recipe calls for white granulated sugar and the type I use is cane sugar.
I wil make it now
We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.
When i sliced them the cranberries fell out.....i used craisins, maybe dried cranberies at trader joes would have been better. thank you
if i leave the uncutted bar in the oven more time (and not do the rest of the receipe -cut it in slices and double baked them) so the inside part of the bisccotti to have a little moisture , how many extra time I have to leave it ?
A grate lady!! and great recipe
I've never tried it with wholemeal flour, but you should be able to.
should it be miligrams instead of mililiters on the pistachios and cranberries?
The Best
Hello, I love your videos. Could you please let me know If I can use Cane Sugar instead of granulated and if yes, do I need to change the quantity??
Thank you for sharing your biscotti recipe.
One question please: if the dough (for part 1) is sticky (although no stains on cake tester stick) does it mean it is under baked and i should bake it for another few minutes? Cos when i started slicing the dough, it crumbles 😢☹️
You need to bake it more. When you touch it the dough should be dry and firm after the first bake.
great! Thanks!!
Chilling the dough for 1 hr makes it easier to handle.
You could do that, although if you want to bake immediately just lightly flour your hands when forming the logs.
Looks tasty..
i like my biscotti to be thinly cut. do i still need to flip it over and bake it again for another 8 mins? or can i just skip this step?
wonderful recipe!!!
Thanks for this recipe, Stephanie. So easy to make. Would like to know if less sugar can be used in this recipe? Thank you.
My oven has a built in fan, that I can't off, when I bake my biscotti, do I need to turn it over to do the third bake? Do I still follow the temperature & timing in your recipe. Thank you so much, I love your recipes & videos:-)
If you are using a fan oven, then reduce the oven temperature given in the recipe by 25 F (15 C). Even if you use a fan oven, I would turn the biscotti.
Joy of Baking thanks alot:-)
your a pro ....sister :)
Thanks for sharing ur wonderful recipes. God Bless.
A quick Q. Can I use wholewheat flour instead of AP flour?
Yes you could do that.
@@joyofbaking thanks for ur prompt reply. God bless!
Hi, can i use raisin as well?
What type of stand mixer do you use? Great recipe
I use a Kenwood Titanium Chef 5 quart mixer. Here is the link to the one I have. amzn.to/2XghGcL
Wow that's a nice mixer..what brand is that?
Thank you for sharing. Can l use raw cane sugar or soft brown sugar instead of white sugar?
I've never actually tried that, but it should be okay. Although the texture of the biscotti may be a little softer if you used brown sugar.
@@joyofbaking ok thanks.
If cut onto thin slice, do l need to turn slice over for for the second bake?
If the slices are thin I would bake each side a little less then what is stated in the recipe.
I just did the first bake and I have one big crack right across the top.....what did I do wrong??
I've done this without a recipe. My God they were like 2 feet long and super crunchy. Noone could eat them. Just too big and heavy. I like your recipe.
Hi, I thought biscotti should be cut thin?
+shirley peh You can cut them into thin slices if you like.
I was born on 12 October 2011 when this video was made at 4am I am 10 years old and I am 165 cm tall
Where can I buy fresh (not old) no salt, no skin on Pistachio, thanks
Can I cut in to thin one
If you are asking whether you can cut the biscotti thinner, the answer is yes.
Hello, if I still want to use butter how is the composition? thanks in advance
I live in a small town and can only find salted pistachios, should I use them?
Yes, you could use salted pistachios. If they have a lot of salt on them you could place them in a paper towel and blot to remove some of the salt.
Can I use wholemeal flour?
Why is my dough after adding the flour is quite sticky please advise me thank you
Valerypek 白萱恩 The dough will be sticky so make sure to use flour when forming the log.
Hello, why we can not add any butter ? Just for my education and learning. Thanks.
Some biscotti recipes contain butter, but I wanted a dry and crisp textured biscotti.
Thank you.
Hi i'm from mexico and its a little hard to translate the recipe i hope you can write thw ingredients please!!! i want to do this recipe please! !!
Mertha Mendez there is always a link to the written recipe in the first line of the description.
Can you get away with not using any sugar?
Why not do the second bake on the bottom, exposing both sides at one? Who came up with the idea to bake on side and have to do a third bake after flipping them?
You could do it that way and see if you like the results.
In this recipe you use baking powder, but in your chocolate hazelnut recipe you use baking soda, what is the difference?
No olio or butter ?
That’s correct.
Can you use cranberries from supermarket or should they be dried like trader joes
I mean craisins ...and should they be cut in half.....thank you
You want to use dried cranberries. You could use craisins if you like. If they are really large, then you probably want to cut them in half. Otherwise you can use them whole.
thank you for the quick reply....i will use craisins cut in half......happy holiday!@@joyofbaking
What can I use in place of eggs.
+Geetika Jain:
you can substitute yogurt
Does anyone know what brand mixer she's using?
I use a Kenwood Titanium Chef 5 quart mixer.
@@joyofbaking Thanks, it's beautiful.
Will It bind if i put less sugar ? With thanks
I’m sorry but I’ve never tried using less sugar, so I don’t know how that would work.
@@joyofbaking Thank you so much for responding.
@@joyofbaking i tried it with only 2 table spoons of sugar plus I substituted one table spoon of flour for one tablespoon of corn flour & it came out really crunchy but not hard at all. I kept them for a week in tight lid box & they were still crunchy.
temperature ??????
I say the oven temperature at the beginning of the video.
WOW!! Un favor !! También ,muchas personas nos gustaría pusieran subtítulos claro , español!! Habría mayor comunicación , y más suscriptores para ti!! Oki?? Nos vemos guapa!!
Why did my batter come out more sticky then yours..I did all the proper measurements??? Had to use a lot more flour to roll it...
The batter is sticky. You could flour your hands and the counter when forming it.
@@joyofbaking ..thank you Stephane..I made them and they are excellent..absolutely delicious 😋 thank you..big fan of yours..💕
Mine was too crumbly, so I added a bit of water, then I had to compensate with flour to get the similar texture you had when you took it out of the mixing bowl. I also used a hand mixer. They're now in the oven for the first bake. Any thoughts anyone?
My dough was also crumbly. I added 2 tablespoons (1 at a time to gauge results) of orange juice. Biscotti are delish. Love this recipe, and all variations I’ve seen. Thanks all.
Kk
dreak all the nuts into nothing oesnt the machine b
I've seen so many different recipe for that, and most of them require vegetable oil or butter. yours don't. could you tell me what is the different with or without oil?
If you don't use butter or oil, the biscotti will have a drier texture.
Would it be possible to simply add some butter to this recipe to make it more moist? How much should I add? Also, how long can they last refridgerated?
Can I make it without a mixer?
+HuiYu Sun Yes, you could use a wire whisk or wooden spoon.
Thanks for quick answering.
cranberry is dry or its regular????
For this recipe I'm using dried cranberries.
I love your video you explained it great.