These Holiday Biscotti are so festive and delicious! The flavor combination is mouth-watering with dried cranberries, almonds, lemon zest and then layered with white chocolate and whatever sprinkles you’d like.
One of the most marvelous things about the holidays is that we’re encouraged to eat multiple and numerous varieties of Christmas cookies!
Everyone is baking and sharing and it is all so glorious. Think about it, unless you’re doing a random cookie swap with your book club, when are you whipping up dozens and dozens of thumbprints, snicker doodles, or a Dutch butter cake?
It just doesn’t happen, because we’re all making up for our Christmas cookie calorie consumption for the entire next year!
By the way, we’re currently on our way from Boston (where we live) to NYC. B is driving and I’m typing this on my phone.
I tried using my computer but after I was kicked off the internet three times and Outlook erroneously shut down twice, I was either gonna open the bottle of Chardonnay in the back seat or just try to use my phone.
On Bryan’s advice I opted for the phone. (FYI no laws were violated in the writing of this post.)
As I mentioned we’re headed to the city. To see Grandma June!!
I must take a moment and brag on Grandma. She is 92 years old, lives alone in her apartment, has happy hour every day at 5pm sharp (seriously don’t even be late), walks herself to stores, movies and restaurants, and can do a crossword puzzle faster than you can say “Donald Trump. ”
She is one sharp cookie! (See what I did there?) Not to over-share but I’m feeing a little nervous…our ETA is currently 5:38pm. This is not ok – happy hour starts at 5pm! This might be one of those nail biting/paper bag breathing moments.
Yeah, so about those Holiday Biscotti…they are D-Licious!
The grated lemon zest is really the secret sauce. I’m not sure why, it just adds this other dimension that is so unexpected but truly scrumptious. And well, the snowy white, melted chocolate isn’t too bad either.
You could use chopped pistachios or whatever nut you wanted for this biscotti recipe. I’m a big almond fan and since you can purchase them already sliced there’s no chopping involved.
Biscotti are also know as cantucci, and traditional they were Italian almond biscuits. Now a days they take on different ingredient combinations but they are still twice-baked, oblong-shaped, dry, crunchy, and perfectly for dipping in a hot cup of coffee.
I actually like biscotti more than a cookie. I just love being able to dunk it in liquid and still have it keep it’s shape and texture.
Let’s talk about how to make this yummy almond biscotti recipe!
How to make biscotti:
First preheat your oven to 350 degrees. And line a heavy large baking sheet with parchment paper.
Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time.
Add the flour mixture and beat just until blended.
Then stir in the almonds and cranberries.
Form the dough into a 12-inch long, 4-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices.
Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Spread a thin layer of melted chocolate onto one side of each biscotti. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate them until the chocolate is firm, about 35 minutes.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
These lemony, nutty, creamy chocolatey sticks of golden goodness are perfect for giving as a holiday gift or hiding and eating them all yourself. I’ll let you choose.
If you’re a baker or an eater, you should give these Holiday Biscotti a try. They are bit less traditional than your Holiday cookie and so perfectly delightful!✨
With grated lemon zest, sliced almonds, and white chocolate!
- 2 cups flour
- 11/2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 cup unsalted butter at room temperature (1 stick)
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup sliced almonds
- 2/3 cup dried cranberries
- 12 ounces white chocolate chips
- Red sugar crystals for garnish
- Preheat the oven to 350 degrees.
- Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the almonds and cranberries.
- Form the dough into a 12-inch long, 4-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are golden brown, about 15 minutes. Transfer the biscotti to a rack and cool completely.
- Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Spread a thin layer of melted chocolate onto one side of each biscotti. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
- The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
#holidaybiscotti
Erin Hewitt says
I seriously need these in my life, yummy!!