Holiday Biscotti Recipe
Holiday Biscotti Recipe photo by Taste of Home

Holiday Biscotti Recipe

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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


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 large 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 each: 164 calories, 6g fat (3g saturated fat), 37mg cholesterol, 144mg sodium, 24g carbohydrate (11g sugars, 1g fiber), 3g protein


  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

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Reviewed Oct. 28, 2014

"These cookies were delicious. The fresh orange with cranberries gave a great burst of flavor. I took them to a Church social and they received great reviews. This will be one of my "go to" recipes whenever coffee is being served and on any day of the year!"

Reviewed Jan. 25, 2014

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

Reviewed Dec. 25, 2013

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

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."

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."

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