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!
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!
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 🙂
- Dehydrator (I happen to use the Cosori dehydrator)
- Knife – I love my Misen knife, but any knife will do
- Storage jar – assuming you don’t eat it all up beforehand.
- Quick bread of your choice
Related — Tips for Buying Your First Dehydrator
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.
- Place sliced bread pieces onto cooling rack on top of a cookie sheet
- Dry in a 350F or less oven until bread snaps when cool – usually about 15 to 20 minutes
Types of Quick Breads to Use
- Zucchini bread
- Pound cake
- Banana Bread
- Cake donuts
Watch me make Banana Bread Biscotti
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
- Banana Bread
- Gingerbread Quick Bread – from Amanda’s 12 Days of Dehydrating project– awesome stuff!
- Pumpkin Bread
- Rhubarb Bread
- Zucchini Bread
- Irish Soda Bread – think little tiny pieces of toast 🙂
DIY Biscotti FAQ’s
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!
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!
- Banana Bread Use any quick bread of your choosing: banana, zucchini, muffins, pound cake, etc.
- Slice quick bread into 1" slices or cubes
- Place on dehydrator trays
- Dry at 150°F / 65°C until crisp
- Place on cooling rack on top of a cookie sheet
- Dry at 350°F/67°C oven for 15-20 minutes until crisp
- Store in airtight container for 3-4 weeks
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.
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