Three Many Cooks

One Mom, Two Daughters, Three Kitchens

Home > Ask Pam > Does your Biscotti recipe really not require any fat?

Does your Biscotti recipe really not require any fat?

  |  

Q.  Sheila Asks: Hi Pam, I would like to try your biscotti recipe featured in USA Weekend. I noticed there is no butter or oil used. Is that a mistake ? I have other biscotti recipes and they always call for some type of fat.

A.  No Sheila, it is not a mistake that there is no fat in the biscotti. There are 3 styles of biscotti–crisp, crisper, crispest. The crispest biscotti–those that are almost rock hard–are made with egg white only. Very crisp biscotti are made from whole eggs and the fat from the yokes make them just a little more tender. And then there just crisp biscotti and they are made with whole eggs plus a little butter. These are the in-between style. Enjoy!


About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

;