Crispy Christmas Biscotti
A festive holiday biscotti recipe featuring warm spices, toasted almonds, and a perfect crunchy texture achieved by baking twice. Ideal for holiday gatherings, gifting, or cozy snacking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 24 biscotti 1x
- Category: Snack
- Cuisine: Italian
Ingredients
Scale
- 2 ½ cups (312 grams) all-purpose flour, sifted
- 1 ½ teaspoons baking powder
- ¾ cup (150 grams) granulated sugar
- 6 tablespoons (85 grams) unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup (75 grams) toasted slivered almonds
- Optional: ½ cup dried cranberries or chopped candied orange peel
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together sifted all-purpose flour, baking powder, cinnamon, cloves, nutmeg, and salt.
- Using a hand mixer or stand mixer, beat softened unsalted butter with granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, then add almond extract and vanilla extract until the batter is glossy and smooth.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring gently by hand until just combined. Avoid overmixing.
- Fold in toasted slivered almonds and optional dried cranberries or candied orange peel.
- Divide the dough in half and shape each half into a 12-inch long and 2-inch wide log on the prepared baking sheet. Wet hands slightly to prevent sticking.
- Bake the logs for 25-30 minutes until golden, firm to the touch, and slightly cracked on top.
- Cool the logs on the baking sheet for 10 minutes. Using a sharp serrated knife, slice diagonally into ½-inch thick biscotti.
- Arrange slices cut-side down on the baking sheet. Bake at 325°F (160°C) for 12-15 minutes, flip each biscotti, and bake another 12-15 minutes until dry and crisp.
- Transfer biscotti to a wire rack to cool completely before storing.
Notes
If biscotti brown too fast during the second bake, lower oven temperature by 10-15°F and watch closely. Slice logs while still slightly warm for cleaner cuts. For gluten-free, substitute all-purpose flour with gluten-free baking blend and add xanthan gum. For nut-free, omit almonds or replace with seeds. Biscotti keep fresh in an airtight container for up to two weeks or freeze for up to 3 months.
Nutrition
- Serving Size: 1 biscotti
- Calories: 120
- Fat: 5
- Carbohydrates: 18
- Protein: 2
Keywords: biscotti, Christmas, holiday snack, crispy biscotti, festive cookies, almond biscotti, holiday baking, cinnamon biscotti