Holiday Biscotti Recipe

This is a favorite Christmas cookie recipe in our house. It’s a bit of a process, but worth it! These holiday biscotti are so delicious and flavorful I’m willing to bet they’ll be a new “favorite” in your house too! Here’s the recipe…

• 1/4. c. butter, softened
• 1 c. sugar
• 1 t. baking powder
• 1/2 t. baking soda
• 1/4 t. salt
• 3 eggs
• 1/2 t. vanilla
• 1/4. t. almond extract
• 2 1/2 c. flour
• 1 1/2 t. anise seed
• 1/2 t. fennel seed
• 1 c. dried cranberries
• 3/4 c. pistachios, shelled
• 1/2 c. dried apricots, snipped (I sometimes omit these if I don’t have them on hand & I think the biscotti is just as tasty without them. But, if you’re a apricot fan, by all means, throw them in!
• 1 egg
• 1 T. water

1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, and salt; beat until combined.  Beat in the 3 eggs, vanilla and almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.  Then stir in the anise and fennel seed, the cranberries, pistachios and apricots. Cover and refrigerate for 2 hours or until dough is easy to handle.

2. Preheat oven to 350 degrees. Divide dough in half.  Shape each half into a 12-inch long log about 1 1/2 inches. Place logs 3 inches apart on a lightly greased cookie sheet. Flatten each log to a 1/4 inch thick loaf.  Combine the 1 egg and 1 tablespoon water.  Brush egg mixture over loaves.

3. Bake in a preheated oven for 25 to 30 minutes or until light brown.  Cool loaves on cookie sheet for 1 hour or until completely cool.

4. When loaves are cool, preheat oven to 325 degrees. Transfer loaves to a cutting board. Cut each loaf diagonally in 1/2 inch thick slices. Lay slices, cut sides down, on cookie sheet. Bake in the preheated oven for 5 minutes. Turn slices over; bake for 5 minutes more or until biscotti are dry and crisp. Transfer to wire rack; cool. Recipe makes about 3 dozen.

5. Here’s the step I added. Melt white chocolate according to package directions and drizzle over the biscotti. Let chocolate harden before storing. To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to three days or freeze for up to three months. (Or, if you live in MN in the winter, store in garage or breezeway and they will be good for a full month! ;))

6. Enjoy! Bring them out and add them to your “cookie tray” for your next holiday gathering & “wow” your friends.