What could be more delicious to nibble along with your favorite winter drink than homemade holiday biscotti? ‘Tis the season for warm mugs of cocoa, tea and cider by a crackling fire.
Perfect with coffee at breakfast or as a dessert treat, ideal for entertaining and a delicious homemade gift idea. You’re sure to love these three holiday biscotti recipes. Enjoy and share!
Chef’s Top 3 Holiday Biscotti Recipes
- 2 1/2 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons anise seeds
- 1 teaspoon coarse salt
- 2 cups (11 ounces) almonds, toasted and coarsely chopped
- 3 large eggs, plus 1 more, beaten, for brushing
- Fine sanding sugar, for sprinkling (optional)
- Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
- Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
- Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
- Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.
Toast the almonds in a 350 degree oven in a single layer on a baking sheet until golden brown and fragrant, about 12 minutes, tossing them occasionally. Let cool, then coarsely chop them. If you’re using chocolate or dried fruits, add them after beating the dough for about two minutes.
- 3 cups AP flour
- 1 cup almond flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 3 large eggs
- 1 cup sugar
- 4 drops of almond extract
- 1 teaspoon vanilla extract
- 1/4 cup Limoncello (or lemon vodka)
- zest of 2 lemons
- 4 ounces of white chocolate (optional)
- 4 ounces of bittersweet chocolate (optional)
- Preheat oven to 325 degrees F. Line two rimmed baking sheets with parchment paper. Add flours, salt and baking powder together in a small bowl and set aside.
- Mix eggs and sugar together with an electric mixer or stand mixer with the paddle attachment until light and fluffy, about 5 minutes. Add extracts, limoncello, and lemon zest and mix well. Add flour mixture until well blended.
- Divide batter in thirds. The batter will be wet and sticky. With either wet hands or well floured hands or (my favorite) a wet spatula and a wet knife, shape the batter into three loaves divided between the two pans. Dip the knife into water periodically and shape the loaves into about 9″ x 3½” size. You can vary the size of the loave you make to reflect the size of your finished biscotti.
- Bake the loaves for about 25 minutes or until the edges are just starting to turn golden and the tops might start cracking a little. Cool for about 30 minutes. Keep the baking sheets and parchment paper out and the oven on.
- Slice the loaves into about ½” slices. Place the slices onto the baking sheets and bake again for about 10 minutes, flip the biscotti and bake 10 minutes more.
- If desired, you can dip the biscotti into chocolates. Melt the chocolate and just dip the bottoms into the chocolate. Place in the refrigerator to firm up the chocolates for about 20 minutes.
Double Chocolate Biscotti
- 1/2 cup butter, softened
- 2/3 cup white sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 eggs
- 1 3/4 cups all-purpose flour
- 4 (1 ounce) squares white chocolate, chopped
- 3/4 cup semisweet chocolate chips (Try the holiday chocolate chips, green and red, for a festive twist)
- In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
- Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
- Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.