Christmas Biscotti

"A colorful red and green dotted biscotti.. I love it and I don't really like biscotti. My mother said to make her this if nothing else for Christmas!"
 
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photo by Cookin-jo photo by Cookin-jo
photo by Cookin-jo
photo by Cookin-jo photo by Cookin-jo
photo by cuteCook in Canada photo by cuteCook in Canada
Ready In:
1hr 10mins
Ingredients:
11
Yields:
48 cookies
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Butter and flour a baking sheet.
  • In a bowl, cream together the butter and sugar until light and fluffy.
  • Beat in the eggs, vanilla, and orange zest until blended.
  • In another bowl, stir together the flour, baking powder, cloves and salt.
  • Add the flour mixture to the butter mixture and beat until blended.
  • Stir in cranberries and pistachios.
  • Divide the dough in half.
  • One at a time, place the 2 dough portions on the prepared baking sheet and form each into a log about 1/2 inch high, 1 1/2 inches wide and 14 inches long.
  • Space logs at least 2 inches apart.
  • Bake the logs for 25-30 minutes or until set and light brown.
  • Transfer to a cutting board and let cool 6-8 minutes.
  • Reduce the oven temperature to 300 degrees.
  • Using a very sharp knife, cut the logs in the diagonal into slices 3/8 inch thick.
  • Stand the slices upright on the baking sheet and return the sheet to the oven for 15 minutes to dry the cookies thoroughly.
  • Transfer to racks to cool.
  • Store the cookies in an airtight container for up to 4 weeks.

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Reviews

  1. Love them! Love them! Love them! I know they're Christmas Biscotti, but I'm Jewish and it's May and they're still good. =:) Thanks for the recipe!
     
  2. This is the first biscotti that I've ever made. It was excellent. I tried a serrated knive, and an electric knife, but what worked best was my Cutco butcher knife. I didn't "saw" I just pushed straight down. It worked perfectly. And, they ARE beautiful.
     
  3. Wonderful biscotti! The texture of these is perfect and the recipe instructions and baking time are also perfect. I'm not a huge fan of cloves alone, but I can't fault the recipe for that. I'd omit the cloves next time or substitute for something I like better. I used dried cherries, cut in half, for the cranberries. Lovely biscotti!
     
  4. Be sure to roughly chop dried cherries or cranberries and they slice better.
     
  5. The flavor of this biscotti is wonderful! My only complaint was that they crumbled a bit on cutting, but then I used a serrated knife. I'll use a butcher knife next time as suggested by another reviewer. I had to use roasted pistachios as raw ones were not available. I just rinsed and dried them to get rid of the salt. Yum!
     
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RECIPE SUBMITTED BY

I love to cook, bake and eat! The Joy of Cooking (1975 ed.) is my bible. But I get recipes daily on the internet and watch Food TV regularly. In my next life I'm going to be a pastry chef.
 
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