The BEST Healthy Biscotti Recipe: Sourdough Rusks (South African Beskuit) (2024)

FAQs

What is the secret to good biscotti? ›

Biscotti like this, South Africans call “rusks” or in Afrikaans “beskuit”. It is one of the most popular baked goods South Africans eat.

Mine are usually store-bought, but they are simple to make; you just need time—hours in fact. A mixture of butter, buttermilk, flour, sugar, and your choice of additions is patted into a baking pan, scored with a knife, and baked. Rusks are broken into fingers and dried again in the oven.

Because the dough can be sticky and hard to form, it's important to chill the batter for a good 30 minutes before baking the first time.

Yes, you can substitute oil for butter in biscotti. However, there are a few things to keep in mind: The texture and flavor of the biscotti may be slightly different with oil. Butter has a richer flavor and can contribute to a crisper texture, while oil may result in a softer, less crispy biscotti.

In terms of health regular cookies are a high-calorie treat because of their higher moisture content, which also causes them to contain more fats and sugars. However, because of their drier texture, biscotti usually have lower fat and sugar content. However, it is vital to practice portion control, for both options.

Sponge rusk is similar to biscotti but it is made out of twice-baked yellow cake batter. The yellow cake batter is baked into a flat, rectangular cake pan. After it is baked and cooled, it is sliced into strips and baked again or toasted to make cake toast.

Specifically: With only 143 Kcal in 30g of calories, it is the perfect food for breakfast and healthy snacks. WHAT NUTRITIONAL INGREDIENTS IN BISCOTTI? Whole wheat flour is a coarse food, containing a lot of fiber, which helps to enhance the digestion of food in the body.

The main difference between Cantucci and Biscotti is their origin, Cantucci is from Tuscany, and Biscotti is from the region of Emilia-Romagna. Cantucci is typically made with almonds, while Biscotti are made with all-purpose flour and a variety of nuts and chocolate or nothing.

The United States' versions of rusks are melba toast and biscotti.

Are rusks healthy? ›

Rusk contains a significant amount of sugar, which raises blood sugar levels. Serious disorders like diabetes can result from this. Rusk, which contains flour, can be detrimental to your health and can harm your digestive system when consumed regularly.

We South Africans are very partial to rusks with that first cup of morning coffee! It's what the US calls "double-baked": the end result with this recipe is a hard, chunky sweetish "rock" which you dunk in your coffee or tea to soften, then bite off.

Just like biscuits, you can't overmix the dough. I found that if the dough is mixed too much, the biscotti becomes dense and heavy.

Baking soda is a leavening agent. It creates air bubbles (technically, carbon dioxide) in your batter, when heated. Without it, your baked goods will not rise to the desired levels and the airy texture you're looking for will be adversely affected.

If when you have baked the loaf, and then they fall apart when you try to slice them, you have baked the Biscotti too long.

A: Overbaking the logs of dough during the first baking can make the slices crumble as you are cutting them. Also, even if the logs of dough are perfectly baked, they will crumble if they are sliced while still warm, so be patient. The logs crumble when you use a dull knife, too.

After the first bake, allow the biscotti to cool for about 10 minutes but don't leave them too long. If you leave them too long the dough will become too hard and it will be difficult to cut, but if you cut them when they are hot the slices will crumble.

Baking soda – baking soda helps the biscotti rise and spread. Make sure that your baking soda isn't expired. Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.