If you followed along with our “No Spend January,” you know that our kitchen was practically overflowing with Amish Friendship Bread. While we love a fresh loaf, there is only so much bread one family can eat!
To make sure nothing went to waste, we decided to participate in Freeze Dry February (a wonderful collaboration hosted by Angela at The Inquisitive Farm Wife) by turning our frozen loaves into shelf-stable, crunchy biscotti.
Why Freeze Dry Bread?
Most people think of freeze-drying for meals like chili or beef stew, or perhaps garden herbs and eggs. However, sweet breads (like zucchini bread, pumpkin bread, or friendship bread) and even cakes are some of the best-kept secrets in the freeze-drying world.
Freeze-drying removes the moisture but intensifies the flavor, resulting in a light, “snappy” texture that is perfect for dipping in coffee or tea.
The Flavors We Used
For this batch, we pulled four distinct varieties from our freezer:
- Pistachio: The nuts add a fantastic traditional biscotti texture.
- Banana Cream: A sweet, tropical twist.
- Pumpkin Harvest: Perfect for those cozy autumn vibes.
- Cinnamon: The classic friendship bread flavor.
Step-by-Step: Turning Bread into Biscotti
- Prep and Slice
Once your loaves are thawed, it’s time to slice. We recommend cutting the loaf into slices slightly less than one inch thick.
From there, cut each slice into “fingerling” pieces (about 5 strips per slice). This makes them the perfect snack size and ensures they fit beautifully into mason jars later.
Pro Tip: Use the “end pieces” of the loaf for fresh French toast the next morning—they don’t always make the prettiest biscotti, but they taste amazing!
- Organize Your Trays
We use a Medium Harvest Right Freeze Dryer (which has 5 trays). To keep things simple, we use silicone tray liners for easy cleanup.
The Masking Tape Trick: To keep track of which flavor is which, we use plain masking tape on the edge of the trays. It stays put during the process but peels off easily without leaving a sticky residue.
- The Freeze-Drying Process
Load your trays, ensuring there is a little space between the pieces for air circulation.
- Total Time: Our batch took just under 48 hours. This includes the initial freezing, vacuum freezing, and the final drying time.
- The “Snap Test”: You know they are done when you can snap a piece in half and it is completely dry to the core. If it feels “cold” to the touch or soft in the middle, add a few more hours of dry time.
- Dressing Them Up
You can eat them plain right off the tray, but if you want to make them gift-ready:
- Chocolate Drizzle: Drizzle melted chocolate over a mix of flavors.
- The Dip: Dip the ends of the Pistachio biscotti in dark chocolate.
- Added Crunch: Dip Pumpkin biscotti in chocolate and top with crushed walnuts.
Long-Term Storage
Once your biscotti is dry, you have a few options:
- Mason Jars: Great for short-term snacking or gifting. Add an oxygen absorber for a longer shelf life.
- Mylar Bags: If you want these to last 15+ years in your pantry, seal them in a Mylar bag with an oxygen absorber.
Join the Freeze Dry February Fun!
This project is part of a month-long celebration of food preservation. Every day in February, different creators are sharing their tips for using a freeze dryer to fill the pantry.
Final Thoughts
Whether you’re preserving leftover birthday cake or clearing out your freezer after a “No Spend” month, freeze-drying is a game-changer for reducing food waste.