Question for you Bakers!

meganjcallaghan
meganjcallaghan Posts: 949 Member
edited November 27 in Food and Nutrition
Hey all. I'm on a biscotti baking kick and I wanted to make a Baileys Biscotti but the only recipe I could find involves chocolate which I don't want for this. So...I'm wondering if I could take my Eggnog Biscotti recipe and just sub out the Eggnog for the Baileys. I'm mostly just wondering if the Alcohol content would change anything in the measuring or the baking process.

Replies

  • acheben
    acheben Posts: 476 Member
    I'm not sure. Your best bet will probably be to make a really small batch of the biscotti with the substitution and see if it works or not.
  • peleroja
    peleroja Posts: 3,979 Member
    For biscotti it should work perfectly well. Alcohol can make it harder to set stuff to set (anything that thickens or freezes, obviously) or whip, but it'll be fine for cookies, especially as both contain dairy fat anyway.
  • meganjcallaghan
    meganjcallaghan Posts: 949 Member
    cool beans. thanks!
  • kshama2001
    kshama2001 Posts: 28,052 Member
    edited December 2015
    meganjcallaghan wrote: »
    Hey all. I'm on a biscotti baking kick and I wanted to make a Baileys Biscotti but the only recipe I could find involves chocolate which I don't want for this. So...I'm wondering if I could take my Eggnog Biscotti recipe and just sub out the Eggnog for the Baileys. I'm mostly just wondering if the Alcohol content would change anything in the measuring or the baking process.

    They have about the same viscosity so should be fine. Let us know!

    ps - link to recipes?
  • meganjcallaghan
    meganjcallaghan Posts: 949 Member
    this is the eggnog biscotti recipe I used. And it's freakin DELICIOUS. I didn't have the rum or rum extract at the time but even without that it's still good. I also did about half the icing because the amount called for seemed ridiculous. http://homecookingmemories.com/eggnog-biscotti/
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