AuthorParkash BainsCategory, DifficultyIntermediate

Yields4 Servings
Prep Time15 minsCook Time55 minsTotal Time1 hr 10 mins

Holiday Biscotti — Holiday baking is incomplete without biscotti! I have been making biscotti for many years at Christmas time for my family and friends. It also makes a wonderful gift for giving. This one is my favourite recipe not only because it’s festive looking, but also how delicious and simple it is to make. It has become my go to recipe for making biscotti. You can use the same recipe for making almond biscotti or any other variations you like.

  cup butter (at room temperature)
 1 cup sugar
 2 eggs
 2 tsp pure vanilla
 1 tbsp orange or lemon zest (optional)
 2 ¼ cups flour
 ¾ tsp baking powder
 1 tsp salt (I use pink Himalayan)
 ½ cup roughly chopped pistachios
 ½ cup dried cranberries

1

Preheat oven to 325F

2

In a large mixing bowl cream butter and sugar until light and fluffy. Beat in vanilla and eggs one at a time.

3

Measure flour, baking powder and salt into a smaller bowl. Mix with a fork or whisk.

4

Add flour to creamed mixture while mixing with a wooden spoon or rubber spatula to roughly combine it together. Stir in pistachios, cranberries and lemon/orange zest, if using. Use both hands gather dough together into a large ball. Divide in half.

5

Form each half into two 12-inch-long flattened logs (about 2 1/2 inches wide). Carefully transfer logs to a parchment lined baking sheet, spacing them about 3 inches apart. Bake for 30 - 35 minutes in centre of oven.

6

Cool logs on baking sheet for 10 minutes. Carefully transfer them to a cutting board. Using a sharp serrated knife and gentle sawing motion, cut logs crosswise into 1/2 to 3/4 -inch-thick slices (You should get about 15 slices per log). Place slices, cut side down, back onto baking sheets. Bake again at 325F for 20-25 minutes until cookies are slightly golden brown. (You may want to turn them over half way through to bake evenly on both sides). Transfer to racks and cool. Store in airtight container.

Ingredients

  cup butter (at room temperature)
 1 cup sugar
 2 eggs
 2 tsp pure vanilla
 1 tbsp orange or lemon zest (optional)
 2 ¼ cups flour
 ¾ tsp baking powder
 1 tsp salt (I use pink Himalayan)
 ½ cup roughly chopped pistachios
 ½ cup dried cranberries

Directions

1

Preheat oven to 325F

2

In a large mixing bowl cream butter and sugar until light and fluffy. Beat in vanilla and eggs one at a time.

3

Measure flour, baking powder and salt into a smaller bowl. Mix with a fork or whisk.

4

Add flour to creamed mixture while mixing with a wooden spoon or rubber spatula to roughly combine it together. Stir in pistachios, cranberries and lemon/orange zest, if using. Use both hands gather dough together into a large ball. Divide in half.

5

Form each half into two 12-inch-long flattened logs (about 2 1/2 inches wide). Carefully transfer logs to a parchment lined baking sheet, spacing them about 3 inches apart. Bake for 30 - 35 minutes in centre of oven.

6

Cool logs on baking sheet for 10 minutes. Carefully transfer them to a cutting board. Using a sharp serrated knife and gentle sawing motion, cut logs crosswise into 1/2 to 3/4 -inch-thick slices (You should get about 15 slices per log). Place slices, cut side down, back onto baking sheets. Bake again at 325F for 20-25 minutes until cookies are slightly golden brown. (You may want to turn them over half way through to bake evenly on both sides). Transfer to racks and cool. Store in airtight container.

Holiday Biscotti