It's getting close to Christmas and so it's time to make Christmas biscotti! I love to switch up my biscotti recipe for the holiday, adding in dried cranberries and pistachios for festive colors of the season. I often use white chocolate for this recipe, but last year I discovered ruby chocolate and the combination of flavors is really perfect. Ruby chocolate has a fruity, lemony taste and adds a little tartness to the biscotti. I have found that the Callebaut ruby chocolate is the best. The Swiss and Dutch know how to make chocolate!
These are great with coffee or tea, and also good dipped in prosecco or rosé wine. I hope you enjoy making these and keep the recipe for your holiday cookie baking for years to come!
Vincenzo and I wish you health, safety, love, and happiness this season and always!
Preheat oven to 375 degrees.
1 stick of butter – room temp. (8 Tbsp.)
¾ cup sugar
-Mix together the butter and sugar so that it is creamy.
Add 1 egg, mix well.
Chopped almonds (1/2 cup)
Pistachios (1/2 cup)
Dried cranberries (1/2 cups)
Lemon zest (1 lemon) and/or 2-3 spoons of orange marmalade
6 oz white chocolate, ruby, or dark chocolate (chips or chopped)
1 tsp. vanilla extract
1 tsp. almond extract
-Mix together well
Add these dry ingredients-
1 3/4 cups flour
1 tsp salt
1 tsp baking powder
Mix together well and form by hand into a ball of dough. If the dough is too sticky to manage with your hands, add a little more flour. Divide the dough in half or thirds and make 2-3 oblong logs and flatten out on cookie sheet so that the dough is about 8-10 inches long and 3-4 inches wide. Bake the logs on a cookie sheet covered with parchment paper for 12-14 minutes at 375 degrees.
Take the logs out of the oven and cool for 10-15 minutes. Decrease the oven temperature to 350 degrees.
After the logs are cool, cut the biscotti in lengthwise pieces (about 12-16 cookies a log)-like slicing bread. Place the cookies back on the baking sheet and bake again for another 10-12 minutes. Cool and place in airtight container.