Home » Dehydrating » Make Your Own Biscotti with a Dehydrator

Make Your Own Biscotti with a Dehydrator

Make your own biscotti from stale quickbreads! Learn to give your quick bread and dessert loaves a second life and make your own biscotti with a dehydrator or oven!

pound cake biscotti on a wooden surface with a cup of coffee in white speckled mug

We all know that when making quickbreads, making two loaves is always better than one. But you can’t always eat it before it goes bad.

Instead of sticking your quick bread in the freezer, think about creating a delicious treat by making this easy DIY ‘Biscotti’ that can elevate your afternoon snack or quick treat before bed!

Save This Recipe Form

Want to Save This Recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

I’m using a commercially purchased pound cake, (less than $2 as a Kroger clearance find) but you can use ANY quick bread or dessert loaf.

You can use any quick breads that you make at home. However, because of the amount of fats (oils and eggs) that are in most quick breads, this is not going to be suitable for long-term storage.

Besides…they won’t last that long anyway 🙂

Equipment

Related — Tips for Buying Your First Dehydrator

pound cake slices on a dehydrator tray to be dehydrated for diy biscotti

How to Make Your Own Biscotti with a Dehydrator

Step 1. Preheat dehydrator to 135°F

Step 2. Slice into 1″ segments

Slice quick bread into 1″ thick slices, and then into 1″ sections.

Step 3: Place on dehydrator trays.

I use this one from Excalibur, but any dehydrator will work!

Step 4: Dry at 135°/57°C

Dry for 4-8 hours or until crisp.

*Note, any temperature will do as this is not preserving, but simply drying out bread.

Oven Directions:

  1. Place sliced bread pieces onto cooling rack on top of a cookie sheet
  2. Dry in a 350F or less oven until bread snaps when cool – usually about 15 to 20 minutes

Types of Quick Breads to Use

Watch me make Banana Bread Biscotti

Watch this how-to video on Youtube

How to Store Dehydrated Biscotti

Allow dehydrated biscotti to come to room temperature, and then store in an airtight container appropriate to the volume of food that you have. This means, don’t store a few in a large container.

Your biscotti should last 1-2 weeks, but you can put it back on your trays if you find it losing its crunch.

These will be fairly susceptible to ambient moisture, so you can keep a moisture absorber/desiccant pack in the container, or just eat them all really fast!

Quick bread recipes to try

DIY Biscotti FAQ’s

Can I use store-bought quick bread to make biscotti in the dehydrator?

You can. However, the taste and texture may not be quite what the homemade version is depending on the additives and preservatives added to the bread. This particular pound case I used turned quite crumbly and made a mess – but it still tasted like vanilla wafers, so we enjoyed it tremendously!

How long will DIY Biscotti keep?

Stored in a mason jar or other airtight container, 1-2 weeks. But you’ll eat it all before then. If you find that it is getting a little ‘stale’ again, throw it back into your oven or dehydrator.

I know few of you will ever actually have leftover anything as far as quickbreads go, but hold back a few pieces next time and make your own biscotti with it as a treat!

pound cake biscotti on a wooden surface with a cup of coffee in white speckled mug

DIY Biscotti

DIY Biscotti is an easy project that you can do with any quickbread – dehydrator and oven directions included
5 from 3 votes
Print PIN THIS! Rate
Course: Dessert, Snack
Cuisine: American
Diet: Vegetarian
Prep Time: 5 minutes
Drying Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 4
Calories: 367kcal

Equipment

Ingredients

  • Banana Bread Use any quick bread of your choosing: banana, zucchini, muffins, pound cake, etc.

Instructions

  • Slice quick bread into 1" slices or cubes

Dehydrating

  • Place on dehydrator trays
  • Dry at 150°F / 65°C until crisp

Oven

  • Place on cooling rack on top of a cookie sheet
  • Dry at 350°F/67°C oven for 15-20 minutes until crisp

Store

  • Store in airtight container for 3-4 weeks

Video

Darcy’s Tips

Storage: Storage time will vary on the amount of fats in your bread. Fats can turn rancid over time, so this isn’t a long-term storage method, but a way to upcycle a quick bread you may not get finished, or a new way to serve it.
Note: The nutritional information is based on a generic banana bread recipe. Your information will vary with the type of quick bread you use and the contents, thereof.
 

Nutrition

Serving: 1piece | Calories: 367kcal | Carbohydrates: 61g | Protein: 5g | Fat: 12g | Cholesterol: 48mg | Sodium: 340mg | Potassium: 151mg | Fiber: 1g

Nutritional information is an estimation only. Nutrient information for dehydrated foods is based on fresh. Use 1/4 of the servicing size for the same nutrient information. Thus 1 Cup of fresh fruit has the same sugars as 1/4 dried.

Tried this recipe?Mention @thepurposefulpantry or tag #thepurposefulpantry!

©ThePurposefulPantry. Photographs and content are copyright protected. Sharing of this recipe’s link is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Pinterest talk bubble to remind people to pin image
Pound cake and banana bread biscotti and a cup of coffee in white speckled cup

Similar Posts

17 Comments

  1. I had never thought of this but with Christmas coming I know there will be leftover breads. Thank you for the suggestion and Merry Christmas.

  2. I’m guessing this would not work with banana chocolate chip bread, right? The chocolate chips would melt?

    1. Correct – though, if you don’t mind a little melted chocolate for bread that doesn’t have a ton, you can put it on fruit leather trays and see how it reacts. But yes, the chocolate will melt.

    2. Thank you for another option! I usually toss any left over quick breads, donuts, sweet breads, cinnamon rolls etc, into the freezer to make a Mixed Bread Pudding for my husband.

  3. This is the bomb!! I took some of my homemade Banana Nut Bread, dehydrated it, and then I had dipped it in some leftover chocolate from some Christmas candy I had just finished making.
    I’m so totally blown away with the ease of this delicious project. This is a perfect dessert to take anywhere for any occasion.
    Thanks Darcy for your super genius recipe.

  4. Have you ever tried making biscotti with brioche bread? Wondering how that would be. 😊

  5. Avatar for Deb Vozniak Deb Vozniak says:

    5 stars
    I made this with store-bought cinnamon swirl bread, and it is fantastic! Thanks so much for the suggestions I would never have thought of using cake so I’m going to try it soon. Thanks again.

  6. Any recipes for homemade biscotti ? I can buy store bought breads and biscotti but don’t care for the taste. Just wondering if there are tested recipes in the book. Thanks!

    1. I’m not sure what book you’re referring to, but no, other than googling a recipe to find one. Biscotti in it’s own way is already dried, it doesn’t need a dehydrator.

  7. Avatar for Diane Wilson Diane Wilson says:

    5 stars
    Recipe and article do not match. Best to dehydrate at 135 or 150?
    Thanks for great idea. Plan to try.

  8. Omg!!! I made some of these today with homemade banana nut bread. So good with coffee!!!

      1. Avatar for Amira Stillwater Amira Stillwater says:

        5 stars
        Also we store our little biscotti’s in the fridge just because we want to make sure they stay fresh because they have nuts and oils and such in them.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating