Holiday Biscotti Recipe
Holiday Biscotti Recipe photo by Taste of Home

Holiday Biscotti Recipe

Publisher Photo
A twice-baked Italian cookie, biscotti makes a wonderful "dunker". A pretty way to present a batch is on a Christmasy plate arranged in a wagon-wheel fashion.
TOTAL TIME: Prep: 20 min. + chilling Bake: 50 min.
MAKES:24 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 50 min.
MAKES: 24 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup dried cranberries, coarsely chopped
  • 2/3 cup pistachios, coarsely chopped
  • 2 tablespoons grated orange peel

Nutritional Facts

1 cookie equals 164 calories, 6 g fat (3 g saturated fat), 37 mg cholesterol, 144 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well (dough will be sticky). Stir in cranberries, pistachios and orange peel. Chill for 30 minutes.
  2. Divide dough in half. On a floured surface, shape each half into a loaf 1-1/2 to 2-in. diameter. Place on an ungreased baking sheet. Bake at 350° for 30-35 minutes.
  3. Cool for 5 minutes. Cut diagonally into 3/4-in. thick slices. Place slices, cut side down, on an ungreased baking sheet. Bake for 9-10 minutes. Turn slices over. Bake 10 minutes more or until golden brown. Cool on wire rack. Store in an airtight container. Yield: 2 dozen.
Originally published as Holiday Biscotti in Country Woman Christmas Annual 1997, p43

Nutritional Facts

1 cookie equals 164 calories, 6 g fat (3 g saturated fat), 37 mg cholesterol, 144 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Holiday Biscotti

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 25, 2014

First time making biscotti.... Turned out well, went over well with everyone

MY REVIEW
Reviewed Dec. 25, 2013

For a sturdier biscotti, try using unbleached all purpose flour.

MY REVIEW
Reviewed Nov. 8, 2013

These are incredibly good and easy to make! I made the dough the night before and baked them in the morning. Brought a warm batch into work and they disappeared instantly. Next time I make them, I'm doubleing the cranberries.

MY REVIEW
Reviewed Dec. 27, 2012

These are terrific. I made these a few days before Christmas and had to hide them so they wouldn't all be eaten before the holiday. I had run out of orange extract but they tasted fine anyway. Just be careful with the second cooking step. My oven might be a little too hot and they browned more than they should have. As for the person who had problems with cracking -- try using a bread knife or a smaller serrated one, like a tomato knife. Anyway, the house smelled wonderful. I have some leftover pistachios and dried cranberries so I plan to make them again very soon. And I might dip them or drizzle them with melted white chocolate.

MY REVIEW
Reviewed Dec. 23, 2011

It was easy to make.

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