Christmas Biscotti

I am not really a huge baker, but when it’s Christmas time, I do enjoy covering myself in flour and homemaking a batch or two of holiday treats. I love Christmas cookies, the baking and of course the eating of them. However, I find that so many people bake the traditional chocolate chip and sugar cookies around the holidays, so when I make the effort to actually bake I like to produce something a little different. My Christmas Biscotti gives me the satisfaction I seek of baking at Christmas while also letting my Italian heritage shine through! I took a basic biscotti recipe from Giada De Laurentiis and then added my own holiday tweaks to create a dessert that has now become a tradition in my family to enjoy every December.

For those of you that don’t know, Biscotti is an Italian cookie that is shaped almost like a cigar and has gone through two rounds of baking in the oven. These cookies are satisfyingly crunchy, deliver just the right amount of sweetness without being too sweet, and highlight any flavors you choose to create them with. My Christmas Biscotti looks, smells, and tastes like Christmas. Zesty-sweet orange, green-crunchy-earthy pistachio, red-chewy-tart dried cranberries, and rich dark chocolate (because chocolate, duh) all complement each other perfectly with both flavor and texture.  These guys are just a super festive dessert to make for home or even to gift to your family, friends, and colleagues.

Christmas, chocolate, Italy; all the things that I love rolled up into one! I hope you enjoy my Christmas Biscotti!

Christmas Biscotti

  • Servings: Yields 12-15 Cookies
  • Difficulty: Intermediate
  • Print

Ingredients:

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¾ cup sugar
  • 1 ½ tablespoons orange zest
  • ½ stick unsalted butter, at room temperature
  • 2 eggs, at room temperature
  • ½ cup pistachios, roughly chopped
  • ½ cup dried cranberries
  • ½ cup dark chocolate chips
  • Optional: 1 cup dark chocolate chips to make glaze

Directions:

Preheat the oven to 350̊ F. Line a baking sheet with parchment paper or aluminum foil.

In a small bowl, whisk together the flour and baking powder.

In a large bowl, beat the sugar, orange zest, and butter with a hand mixer until well mixed. Add one egg at a time and beat until completely combined. Gradually add the flour mixture and beat together until all ingredients are mixed and dough starts to form. Stir in the pistachios, cranberries, and chocolate chips.

Place the dough in the center of the baking sheet and form a log that is 13 inches long and 3 inches wide. Bake for 35-40 minutes until the log is golden brown. Remove from oven and from baking sheet and allow to cool for 30 minutes.

Using a sharp or serrated bread knife (at this point, the biscotti is a delicate bread), slice the log in ½ inch to ¾ inch slices. Be careful as the slices will be quite fragile. Place the slices with cut side down on the baking sheet and bake an additional 15 minutes until golden brown. Remove from oven and allow to cool completely on a baking rack.

Optional: melt the 1 cup of dark chocolate in a double boiler. Pour the melted chocolate onto a plate. Dip the flat bottom of the biscotti in the melted chocolate and set aside until the chocolate hardens into a chocolate crust. Enjoy!

Buon Natale!

 

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