Christmas Biscotti

These crisp and flavorful Christmas biscotti have beautiful spices, cranberries, macadamias and white chocolate – all of the wonderful flavors we love during the holiday season, and are perfect for dunking into espresso, tea, hot chocolate or warm milk.

Biscotti are twice-baked oblong-shaped cookies that are intentionally extra crunchy and crispy to stand up against rich hot chocolate and anything else you want to dunk them into. They are elegant enough for grown up gifting and tastebuds, but full of beautiful flavor and my little ones love anything they can dip into milk makes them happy!

Why you’ll love them:

  • The flavors play beautifully together
  • They are elegant, perfect for gifting or when you’re hosting
  • They make a nice appearance on hot cocoa bars, since they’re destined for dipping!
  • Children and grown ups alike will enjoy their flavor

The ingredients:

I used freshly ground anise, clove, cardamom and some cinnamon. The anise really gives them the nostalgic classic biscotti flavor, but the combination makes them scream “Christmas”, as the spices pay homage to gingerbread spice.

  • All-purpose flour, spooned into measuring cup and leveled-off 
  • Baking soda
  • Salt
  • Unsalted butter, softened at room temperature
  • Granulated sugar
  • 2 large eggs
  • Macadamia nuts
  • Dried Cranberries
  • Anise
  • Cardamom
  • Clove
  • Nutmeg
  • Ground cinnamon
  • Vanilla or almond extract
  • White chocolate chips or chunks

How to make them:

  1. Preheat the oven to 350°F or  175°C degrees and line a baking sheet with parchment paper.
  2. Grind spices with spice grinder (or use pre ground spices)
  3. In a medium bowl, whisk together the flour, baking soda, spices, cranberry, white chocolate, macadamia nuts and salt, set aside.
  4. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. Add the dry ingredients and stir on low speed until just combined. 
  5. Dust a work surface with flour. Using a rubber spatula, scrape the dough out onto the work surface and dust the top of the dough lightly with flour. Using your hands, shape the dough into two oblong almond shaped balls. Allow enough space for the the dough to spread a few inches while they bake.
  6. Bake for about 30 minutes, until firm to the touch. Let the biscotti loafs cool on the pan for about 5 minutes, or until just cool enough to touch.
  7. Using a sharp knife, right on the baking sheet, slice the logs into slices. They will be a bit crumbly at this stage.
  8. Turn the biscotti on their sides (so that the cut sides are down) and place back in the oven for 10 minutes to dry for the last bake.
  9. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

Frequently asked questions

Can I freeze these biscottis?

The dough can be frozen for up to 3 months. To freeze after baking: After the cookies are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

Christmas Biscotti

5 from 3 votes
These crisp and flavorful Christmas biscotti have beautiful spices, cranberries, macadamias and white chocolate - all of the wonderful flavors we love during the holiday season, and are perfect for dunking into espresso, tea, hot chocolate or warm milk.
Print Recipe
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes

Ingredients

  • 2 cups 244 grams flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 stick 113 grams butter
  • 3/4 cups 170 grams white granulated sugar
  • 2 large eggs
  • 1/4 cup white chocolate chips
  • 1/4 cup chopped macadamia nuts
  • 1/4 cup dried cranberries
  • zest of one orange
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon vanilla extract
  • 1 whole star anise freshly ground (or 1 teaspoon)
  • 1 whole clove freshly ground (or 1 teaspoon)
  • 1 whole nutmeg freshly ground (or 1 teaspoon)
  • 1 teaspoon ground cinnamon

Instructions

  • Preheat the oven to 350°F or  175°C degrees and line a baking sheet with parchment paper.
  • Grind spices with spice grinder (or use pre ground spices)
  • In a medium bowl, whisk together the flour, baking soda, spices, cranberry, white chocolate, macadamia nuts and salt, set aside.
  • In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. Add the dry ingredients and stir on low speed until just combined. 
  • Dust a work surface with flour. Using a rubber spatula, scrape the dough out onto the work surface and dust the top of the dough lightly with flour. Using your hands, shape the dough into two oblong almond shaped balls. Allow enough space for the the dough to spread a few inches while they bake.
  • Bake for about 30 minutes, until firm to the touch. Let the biscotti loafs cool on the pan for about 5 minutes, or until just cool enough to touch.
    Using a sharp knife, right on the baking sheet, slice the logs into slices.
  • They will be a bit crumbly at this stage.
  • Turn the biscotti on their sides (so that the cut sides are down) and place back in the oven for 10 minutes to dry for the last bake.
    Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

The dough can be frozen for up to 3 months. To freeze after baking: After the cookies are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

Nutrition

Serving: 1g | Calories: 140kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sugar: 3g
Course: Cookies
Keyword: anise biscotti, christmas biscotti, edible gifts, fruit cake
Servings: 20 biscotti
Calories: 140kcal
Author: All recipes by Sarah Buckley

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