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–+ servings
pound cake biscotti on a wooden surface with a cup of coffee in white speckled mug
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5 from 3 votes

DIY Biscotti

DIY Biscotti is an easy project that you can do with any quickbread - dehydrator and oven directions included
Prep Time5 minutes
Drying Time4 hours
Total Time4 hours 5 minutes
Course: Dessert, Snack
Cuisine: American
Diet: Vegetarian
Servings: 4
Calories: 367kcal
Author: Darcy Baldwin

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

Notes

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 | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 48mg | Sodium: 340mg | Potassium: 151mg | Fiber: 1g | Vitamin A: 555IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 2mg