Christmas Biscotti
Celebrate the holiday season with festive and flavorful Christmas Biscotti, a perfect treat to enjoy with a steaming cup of coffee or hot cocoa. Packed with toasted almonds, tangy dried cranberries, and a hint of zesty orange, these twice-baked Italian cookies strike the perfect balance of crunch and sweetness. For an extra touch of indulgence, optional white chocolate chips add a creamy sweetness to every bite. This easy recipe, with just 20 minutes of prep time, combines simple pantry staples with holiday spirit, making it ideal for gifting or sharing at gatherings. Whether you're baking for loved ones or creating a holiday dessert spread, these golden, aromatic biscotti are sure to impress. Perfect for Christmas cookies, holiday baking, and festive snacks!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 3 pieces large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 cup whole almonds, toasted and chopped
- 0.75 cup dried cranberries
- 0.5 cup white chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. The dough will be thick and slightly sticky.
Fold in the toasted almonds, dried cranberries, and white chocolate chips (if using).
Divide the dough in half and shape each portion into a log about 12 inches long and 2½ inches wide. Place the logs onto the prepared baking sheet, leaving room for spreading.
Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch. Remove from the oven and let cool for 10 minutes, reducing the oven temperature to 325°F (165°C).
Using a sharp serrated knife, slice the logs diagonally into ¾-inch thick pieces. Arrange the slices cut side down on the baking sheet.
Bake the biscotti for an additional 10-12 minutes, then flip them and bake for another 10-12 minutes, or until dry and golden.
Remove the biscotti from the oven and let them cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 56 mg | 2% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 13.5 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 63 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
