Christmas Biscotti

Name: Christmas Biscotti
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 20-24 cookies, 10 serving(s)
Ingredients: 1/2 cup salted butter, melted; 2 large eggs; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1 teaspoon orange zest; 1 teaspoon lemon zest; 2 1/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon ground cloves; 1 cup dried cranberries; 1/3 cup almonds, sliced; 1/3 cup pistachios, chopped; melted chocolate (optional)

Submitted by Dedee Royale

"Here's a delicious, authentic biscotti. Perfect for Christmas brunch or just snacking with espresso when opening those Christmas presents. They will keep up to 4 weeks in an air tight container."

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Ready In:: 1hr 45mins
Ingredients:: 14
Yields:: 20-24 cookies
Serves:: 10

ingredients

¹⁄₂ cup salted butter, melted
2 large eggs
³⁄₄ cup granulated sugar
1 teaspoon vanilla extract
¹⁄₂ teaspoon almond extract
1 teaspoon orange zest
1 teaspoon lemon zest
2 ¹⁄₄ cups all-purpose flour
1 ¹⁄₂ teaspoons baking powder
¹⁄₂ teaspoon ground cloves
1 cup dried cranberries
¹⁄₃ cup almonds, sliced
¹⁄₃ cup pistachios, chopped
melted chocolate (optional)

directions

Preheat oven to 350F.
Butter and flour a cookie sheet.
In a food processor mix eggs, sugar, melted butter, extracts and zests.
In a separate bowl stir together flour, baking powder and ground cloves.
Gradually add the flour mixture into the egg mixture into food processor.
Pulse until smooth. Remove and place back into a bowl.
Add cranberries and nuts mixing well.
Cover with a plastic wrap and place in fridge for 40 minutes.
Turn dough out onto prepared cooking sheet forming into a log 15x3 1/2".
Smooth dough top and side with a slightly wet spatula.
Bake for 30 minutes until edges are lightly browned and toothpick comes out clean.
Cool for 20 minutes. Do not turn off oven.
Using a serrated knife, cut the log into 1/2" slices.
Lay slices flat back onto the cookie sheet and bake another 10-12 minutes until bottom of cookie turns golden.
Remove from oven and cool on a wire rack.
Dust with powdered sugar lightly.
Dip one end of each cookie into melted chocolate, if desired.

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RECIPE SUBMITTED BY

Dedee Royale

212

I have been a gourmet cook for over 40 years. In the mid 70's I owned and operated my own gourmet bistro in Connecticut called Le Petit Gourmet and also provided a catering service for upscale clientele. I always had an entrepreneurial soul and was a front runner in developing frozen gourmet dinners. Because of a divorce, I didn't follow through which probably would have made me a very rich lady today. In 1994, I founded the South Coast Gourmet Club in Florida, The South Shore Gourmet Club in Massachusetts and also the Chef Buddies Club. In 2012, I was chosen as one of the 100 amateur chefs out of the 50,000 who competed nationwide, to appear on Season 3 of Master Chef on ABC.  I didn't make it through but it was an unforgettable experience.

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