Civitello Biscotti
   
  click here to order biscotti mixes.click here to see civitello biscotti nutritional infoclick here is learn about usclick to read about civitello biscotti in the news.read what our customers are saying about civitello biscotti.click to read our shipping info.click to learn about wholesale opportunities.click here to contact civitello biscotti.  
|            BAKING INSTRUCTIONS           |         RECIPES          |         PERSONAL BAKING TIPS           |
Make It Your Own. personalized preparation hints, baking tips & other helpful ideas

 

Kitchen utensils & Set Up
Oven set up
Ingredient Prep & Chopping nuts or fruits
Toasting nuts before mixing dough
Mixes with banana
Adding lemon, lime, or orange rind for a real tasty touch
Butter
Canola Oil in place of Butter
Egg
Egg substitute
Use parchement paper on bake sheet!

Whisking the first part of the dough
Folding dough with spatula
If dough too dry after “folding” dough
Bake now or store dough & bake later

Placing dough onto bake sheet
Shaping tips
Dough feels too sticky?
Making larger biscotti
Make mini biscotti
Add flavored sugars on top of loaf before baking

Oven temperature & baking time

Cool on bake sheet before moving to cutting board
Loaf cutting tips
Arranging cut pieces on bake sheet for the “twice” bake
Use cooling rack instead of bake pan for a very crispy “twice” bake

Right out of the oven
How to Drip, Drizzle or Dip Chocolate
Store for days
Freeze for later use

How to bake multiple loaves of civitello biscotti

Baking two to four loaves at same time
Two Loaves
Three or four loaves

So many ways!

Gift bags, tin or biscotti jar

 

 

 

Kitchen Utensils & Set up:

Gather the items we list out on our mix package before you begin mixing your biscotti dough to help make your biscotti baking experience go smoothly.
NO electric mixer is needed, as we recommend hand mixing with a mediuim size mixing bowl - like a true artisan baker!

We make preparation and clean up easy with our premeasured ingredient packets so that only a small counter space or kitchen table is needed for a work area.

          

Oven set up:

Begin your preparation by pre-heating your oven to 325 degrees while you mix your biscotti dough.
We recommend centering the oven rack that the bake pan will go on for an even tempreture bake!

If you are baking two bake sheets of biscotti loaves, set two oven racks spaced evenly in your oven and rotate each bake sheet halfway through the first bake time (15 minutes into the 30 minute time) for an even bake of both sets of biscotti.

 

Ingredient Prep & Chopping nuts or fruits:

If your flavor calls for ingredients like banana or pumpkin, gather and prepare measured amounts before beginning to mix your biscotti dough so your
mixing process goes smoothly.

          

Some of the dried fruits or nuts may not be already chopped. If so, chop or dice these items before beginning to mix your biscotti dough and set aside until you are ready to mix them into your dough. This will allow these items to be blended in evenly throughout your biscotti!

          

     

Toasting nuts before mixing dough:

For added bold flavor to almonds, walnuts or pecans, try toasting them! Before you start your mix, use oven or toaster oven and place nuts evenly on a bake tray then bake nuts at 300 for just a few minutes. Avoid over toasting! Remove and let cool then proceed with mixing your dough!

Due to the high fat content in nuts, they tend to burn easily. Do not leave them unattended!

 

          

Mixes with banana:

You will need 1/4 cup of fresh banana. Firm or ripened is suitable. You can either dice the banana into about 1/4 inch size pieces, or you can mash the banana for use. Ether way, add banana to the dough mix when you are adding the flour and other ingredient packets we supply with our mix.

 

                    

Adding lemon, lime, or orange rind for a real tasty touch:

Try adding in freshly grated lemon, lime or orange too! If for example, lemon is in the mix, grate about 1/2 to 1 teaspoon of fresh lemon rind and add it to the first part dough mix (egg, butter, sugar, water...) This adds such a great fresh flavor and taste! Do the same with a lime or orange for mixes with lime or orange too!

 

Lemon

          

     

Lime

     

     

Orange

      

          

          

Butter:

You can use salted or unsalted butter as you desire. Place 1 stick butter in a small glass bowl/cup and microwave until it is soft-to-liquid without over cooking. Set aside until ready to mix dough.

 

           You can use salted or unsalted butter in making civitello biscotti.

Canola Oil in place of Butter:

You can use canola oil in place of butter for added healthier enjoyment. Use 1/2 cup of oil in place of the 1 stick of butter. Follow remaining mix instructions. Note: We do not reccomend using other butter substitutes such as margerine, etc., as these will not be suitable for mix baking.

See Egg Substitute below.

 

Egg:

Remove 2 eggs from refrigerator and let sit at room temperature at least a few minutes before beginning to mix your dough for better consistency. Room temperature eggs will give the best "rise" to your biscotti.

 

 

 

Egg substitute:

You may substitute real egg whites or dried egg whites in place of the egg. Mix the egg whites per manufacturers directions to make an amount equal to 2 eggs. We can recommend “Just Whites” from Deb EL Foods. (All natural, fat free).

Successful results were obtained substituting 4 egg whites for 2 whole eggs and substituting canola oil for butter.

You may also substitute egg beaters in place of the egg. Use amount equal to egg and follow remaining mix instructions.

 

 

 

Use parchment paper on bake sheet!

We highly recommend using parchment paper on your bake sheet before you form your biscotti loaf on your bake sheet for even baking, easy removal of the “first” baked biscotti loaf and very easy clean up! Parchment paper can be reused for many baking times before discarding!

 

we recommend using parchment paper in making your civitello biscotti.     

Whisking the first part of the dough:

Whisk this part of of the biscotti dough quickly in a circular motion. It takes about a minute or two to whisk this part of the dough mix until it is fully blended.

 

Vanilla Dough

          

     

Chocolate Dough

           

Folding dough with spatula:

Gently “fold” the flour and ingredients until it just comes together, then stop - even it some flour still slightly appears. Avoid overmixing, or the dough may become tough

.

          Vanilla Dough          

          

     

Chocolate Dough

           

     

If dough too dry after “folding” dough:

Add a teaspoon of water after you have started mixing the flour and other dry ingredients and mix until blended. Again, do not overmix.

 

 

 

Bake now or store dough & bake later:

You can postpone baking the dough once it is mixed. Wrap the dough ball in cellophane and refrigerate for up to 1 day. Remove and let sit to room temperature to soften so it can be worked, then proceed with shaping the dough into a loaf and bake as instructed.

 

 

 

Placing dough onto bake sheet:

Remove mixed dough from bowl and place on center of bake sheet so when it is formed into its loaf and rises during baking it will bake evenly.

 

Vanilla Dough

          

Chocolate Dough

          

Shaping tips:

Gently work your biscotti dough into a log about 13” long and about 2” wide. Slightly flatten the top of the loaf down to about 1 1/2“ high.

 

Vanilla Loaf Shaping

          

     

Chocolate Loaf Shaping

<          

          

          

          

Dough feels too sticky?:

Your dough is mixed okay and will be fine, but may stick to your fingers when shaping into a loaf. If so, slightly dampen your fingers with water then continue shaping the dough into a loaf. This will also give the dough a slight glaze or toast to its crust during baking!

Wait 2 minutes (set your timer) after mixing the dough. This allows the flour to absorb the moisture. DO NOT SKIP THIS WAIT TIME!

 

          

          

Making larger biscotti:

If you want to have biscotti pieces larger than the normal size pieces that our mixes will yield (normally about 1” wide x 3.5” long) you can form the biscotti loaf a bit shorter than the called for 13” length to about 10”. When doing so, also make the loaf a little wider then the 2” width typically called for to about 3” wide. You may need to add a few extra minutes to the “first” bake time, so test the biscotti using a cake tester or toothpick. Bake until tester comes out dry. Note: you will yield less then the biscotti pieces typically called for in our mixes.

 

          

Make mini biscotti:

After you have finished mixing your dough but before shaping the mixed dough into its loaf, you can make mini biscotti by cutting the mixed dough in half, then shaping it into two mini loafs about 8” long each by about 1-1/2” wide. Shape both loaves equally spaced apart on one bake sheet and bake as directed. A few less minutes of bake time may be needed since the loaves are smaller.

 

 

Add flavored sugars on top of loaf before baking:

You can add a sweet touch to your biscotti by sprinkling flavored sugar on top of the loaf. Do this after the loaf is shaped on the bake sheet and before it is put in the oven to bake. Be as generous as you like! Try lemon, raspberry or espresso flavors!

 

           

Oven temperature & baking time:

Our mixes call for 30 minutes of initial baking time. You can test if your biscotti is baked enough by pushing a cake tester or toothpick into the center of the loaf. If it comes out sticky, add a few more minutes of bake time.

 

 

 

Cool on bake sheet before moving to cutting board:

When you remove your biscotti loaf from the oven after its “first” bake, leave the loaf on the bake sheet for about 15-20 minutes or a bit longer before moving it to your cutting board. This is so you biscotti loaf can cool to handle and firm up so it won’t crack when you move it to your cutting board.

 

Vanilla Loaf

          

Chocolate Loaf

          

          

Loaf cutting tips:

Use a large smooth blade knife and gently saw your biscotti pieces through in a continuous motion. No need for heavy downward pressure when cutting. You will cut through any of the fruit & nut ingredients. Here’s a good time to sneak a biscotti piece to “taste test” before they go back in to the oven for their “twice” bake! (The
“ends” are usually a baker’s favorite at this point!) This is a very important quality control step!

 

          

          

     

Arranging cut pieces on bake sheet for the “twice” bake:

You can either arrange your cut biscotti pieces back onto the bake sheet on their side edges, or on their bottom edge. Either way is fine - some prefer the bottom edge placement when mixes have fruit & nut ingredients to allow the “twice” bake crisp to set in evenly to your biscotti! Try both ways and decide!

 

          civitello biscotti are a crunchy treat     

          

 

 

Use cooling rack instead of bake pan for a very crispy “twice” bake:

For a greater crisp to your biscotti, you can place the cut biscotti pieces onto a wire cooling rack instead of your bake sheet to “twice” bake your biscotti. This will give your biscotti a harder baked crisp!

 

Right out of the oven:

Your biscotti are ready to enjoy as soon as they cool a moment after they come out of the oven after their “twice ” bake! Hurry before they are all gone!

 

          

          

          

 

 

How to Drip, Drizzle or Dip Chocolate:

In a glass bowl, melt 1 cup chocolate chips and 1 tbsp of shortening over boiling water. Stir until smooth. Cool slightly, then dip or drizzle your cooled biscotti. Place on wax paper until chocolate sets/ hardens.

 

Store for days:

You can store your biscotti in a resealable plastic bag, cookie tin, or a cookie or biscotti jar for about a week. (They usually never last that long!) Keep cool and dry.

If during storage period you would like to add more crisp to your biscotti, you can toast them in a toaster oven for a few minutes.

If you would like a softer biscotti, you can microwave them for a few seconds.

 

 

Freeze for later use:

You can freeze your biscotti for future enjoyment! After baking, let fully cool then place biscotti pieces into a zip lock back and freeze for up to a month. Remove and let thaw at room temperature then serve!

 

 

 

How to bake multiple loaves of civitello biscotti
Baking two to four loaves at same time:

You can bake two, three or four biscotti loaves at the same time and temperature. These can be in any mix flavor combination that we offer.

 

Two Loaves:

Prepare each loaf according to their own instructions. Then, form the two loaves equally spaced apart on one bake sheet. Place bake sheet on centered rack in oven then follow remaining baking and cutting instructions.

 

     

     

     

 

 

Three or four loavess:

Prepare the first two loaves as we describe above, then use a second bake sheet to form another one or two more loaves as described above. Then, place both bake sheets in the oven on two separate oven racks and bake. Rotate the bake sheets after 1/2 the “first” bake time (15 minutes of the 30 minute time) for an even bake. You may need to add a few minutes of “first” bake time - so test the dough or wait until the loaves are lightly golden. Proceed with the remaining instructions as you would for a single biscotti loaf.

 

     

 

 

So many ways!

You’ve become an artisan baker, now enjoy!
Biscotti make a great anytime snack - day or night. At breakfast, lunch, dinner, snack without guilt, or on the go!

You can also enjoy your biscotti with coffee, tea, cocoa, fruit or wine. Even try crumbling your biscotti over ice cream too! Very goooood!
Enjoy!

 

Gift bags, tin or biscotti jar:

Your home made biscotti are great for gift giving! Place them in a gift bag with a ribbon, a decorative cookie tin, or in an authentic biscotti jar. A personal gift your friends and family will appreciate. Share and enjoy!

 

civitello biscotti make terrific gifts     give civitello biscotti as gifts for any occassion

 
bottom_home_buttonclick here to order biscotti mixes.click here to see civitello biscotti nutritional infoclick here is learn about usclick to read about civitello biscotti in the news.read what our customers are saying about civitello biscotti.click to read our shipping info.click to learn about wholesale opportunities.click here to contact civitello biscotti.
   
Contact Civitello Biscotti Mixes