Seasonal Biscotti Recipes for Fall
and the Christmas Season
and the Christmas Season
Delight in the special flavors and aromas of fall and the holiday season with our seasonal biscotti recipes.
These twice-baked Italian cookies are ideal for dipping into coffee or wine.
These twice-baked Italian cookies are ideal for dipping into coffee or wine.
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Pumpkin Biscotti
(Makes about 6 dozen)
3-1/2 cups flour
1-1/2 cups brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup solid-pack canned pumpkin
2 eggs
1 tablespoon vanilla
1-1/4 cups pecans, coarsely chopped and toasted
Preheat oven to 350-degrees F.
Grease 2 large baking sheets.
In a large bowl, combine flour, sugar, baking powder, salt, and spice.
In a small bowl, whisk together the pumpkin, eggs, and vanilla.
Add the pumpkin mixture to the flour mixture, stirring until well combined.
Knead or gently stir the toasted pecans into the dough.
Place dough on a lightly floured surface and divide into 3 equal portions.
Lightly flour your hands.
Shape each portion into a slightly flattened log about 3-inches by 12-inches.
Place logs 3-inches apart on prepared baking sheets.
Bake for 25 minutes. Do Not Shut Off Oven!
Remove from oven and place baking sheet in a wire rack to cool 15 minutes.
Reduce the oven temperature to 300 degrees.
Transfer each log to a cutting board.
Using a serrated knife, cut diagonally into 1/2-inch slices.
Place the slices cut side down on the baking sheets and bake 12-15 minutes, until dry.
Cool on wire rack.
(Makes about 6 dozen)
3-1/2 cups flour
1-1/2 cups brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup solid-pack canned pumpkin
2 eggs
1 tablespoon vanilla
1-1/4 cups pecans, coarsely chopped and toasted
Preheat oven to 350-degrees F.
Grease 2 large baking sheets.
In a large bowl, combine flour, sugar, baking powder, salt, and spice.
In a small bowl, whisk together the pumpkin, eggs, and vanilla.
Add the pumpkin mixture to the flour mixture, stirring until well combined.
Knead or gently stir the toasted pecans into the dough.
Place dough on a lightly floured surface and divide into 3 equal portions.
Lightly flour your hands.
Shape each portion into a slightly flattened log about 3-inches by 12-inches.
Place logs 3-inches apart on prepared baking sheets.
Bake for 25 minutes. Do Not Shut Off Oven!
Remove from oven and place baking sheet in a wire rack to cool 15 minutes.
Reduce the oven temperature to 300 degrees.
Transfer each log to a cutting board.
Using a serrated knife, cut diagonally into 1/2-inch slices.
Place the slices cut side down on the baking sheets and bake 12-15 minutes, until dry.
Cool on wire rack.
Cranberry Biscotti
(Makes about 4 dozen)
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup butter, room temperature
2 teaspoons grated orange peel
3 eggs
3 cups flour
3 teaspoons baking powder
3/4 cup dried cranberries, coarsely chopped
1/4 cup almonds, chopped
Preheat oven to 350-degrees F.
Grease 1 large or 2 small baking sheets.
In a large bowl, combine sugar, brown sugar, and butter. Beat until well blended.
Add orange peel and eggs, beating to combine.
Add flour and baking powder, mixing well.
Knead or gently stir in the cranberries and almonds.
Place dough on a lightly floured surface and divide into 3 equal portions.
Lightly flour your hands.
Shape each portion in to a slightly flattened log about 3-inches by 8 inches.
Place logs 3-inches apart on prepared baking sheets.
Bake for 20-25 minutes. Do Not Shut Off Oven!
Remove from oven and place baking sheet in a wire rack to cool 15 minutes.
Reduce the oven temperature to 300 degrees.
Transfer each log to a cutting board.
Using a serrated knife, cut diagonally into 1/2-inch slices.
Place the slices cut side down on the baking sheets.
Bake 12-15 minutes, turning biscotti over once during time.
Cool on wire rack.
(Makes about 4 dozen)
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup butter, room temperature
2 teaspoons grated orange peel
3 eggs
3 cups flour
3 teaspoons baking powder
3/4 cup dried cranberries, coarsely chopped
1/4 cup almonds, chopped
Preheat oven to 350-degrees F.
Grease 1 large or 2 small baking sheets.
In a large bowl, combine sugar, brown sugar, and butter. Beat until well blended.
Add orange peel and eggs, beating to combine.
Add flour and baking powder, mixing well.
Knead or gently stir in the cranberries and almonds.
Place dough on a lightly floured surface and divide into 3 equal portions.
Lightly flour your hands.
Shape each portion in to a slightly flattened log about 3-inches by 8 inches.
Place logs 3-inches apart on prepared baking sheets.
Bake for 20-25 minutes. Do Not Shut Off Oven!
Remove from oven and place baking sheet in a wire rack to cool 15 minutes.
Reduce the oven temperature to 300 degrees.
Transfer each log to a cutting board.
Using a serrated knife, cut diagonally into 1/2-inch slices.
Place the slices cut side down on the baking sheets.
Bake 12-15 minutes, turning biscotti over once during time.
Cool on wire rack.
Gingerbread Biscotti
(Makes about 24 large biscotti)
3/4 cup sugar
4 ounces unsalted butter, room temperature
1/2 cup molasses
3 eggs
3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon cinnamon
2 teasppons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup whole blanched almonds
Preheat the oven to 350-degrees F.
Lightly grease two large baking sheets.
In a large bowl, beat together the butter and molasses until light.
Add eggs, one at a time, beating well after each.
In another bowl, combine the sugar, flour, baking powder and soda, all the spices, and salt.
Mix the dry ingredients into the butter mixture. Gently stir in the almonds.
Place dough on a lightly floured surface and divide into 2 equal portions.
Lightly flour your hands.
Shape each portion in to a slightly flattened log about 5-inches by 8 inches.
Place 1 log on each of the prepared baking sheets.
Bake for 25-30 minutes. Do Not Shut Off Oven!
Remove from oven and place baking sheet in a wire rack to cool 15 minutes.
Reduce the oven temperature to 300 degrees.
Transfer each log to a cutting board.
Using a serrated knife, cut diagonally into 3/4-inch slices.
Place the slices cut side down on the baking sheets.
Bake 12-15 minutes, turning biscotti over once during time.
Cool on wire rack.
(Makes about 24 large biscotti)
3/4 cup sugar
4 ounces unsalted butter, room temperature
1/2 cup molasses
3 eggs
3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon cinnamon
2 teasppons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup whole blanched almonds
Preheat the oven to 350-degrees F.
Lightly grease two large baking sheets.
In a large bowl, beat together the butter and molasses until light.
Add eggs, one at a time, beating well after each.
In another bowl, combine the sugar, flour, baking powder and soda, all the spices, and salt.
Mix the dry ingredients into the butter mixture. Gently stir in the almonds.
Place dough on a lightly floured surface and divide into 2 equal portions.
Lightly flour your hands.
Shape each portion in to a slightly flattened log about 5-inches by 8 inches.
Place 1 log on each of the prepared baking sheets.
Bake for 25-30 minutes. Do Not Shut Off Oven!
Remove from oven and place baking sheet in a wire rack to cool 15 minutes.
Reduce the oven temperature to 300 degrees.
Transfer each log to a cutting board.
Using a serrated knife, cut diagonally into 3/4-inch slices.
Place the slices cut side down on the baking sheets.
Bake 12-15 minutes, turning biscotti over once during time.
Cool on wire rack.
Grand Marnier Biscotti
1/3 cup butter, room temperature
2/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
2 eggs
2-1/4 cups flour
1/2 cup candied orange peel
1 tablespoon dried orange peel
1 tablespoon Grand Marnier
Approx. 1 cup dark chocolate, melted
Preheat oven to 375-degrees F.
Lightly grease a large baking sheet.
In a large bowl, beat the butter and sugar until light.
Add all the remaining ingredients, except the chocolate.
Shape the dough into slightly flattened logs about 3-inches wide.
Place logs about 3-inches apart on baking sheet.
Bake for 20-25 minutes. . Do Not Shut Off Oven!
Remove from oven and place baking sheet in a wire rack to cool 15 minutes.
Reduce the oven temperature to 325 degrees.
Transfer each log to a cutting board.
Using a serrated knife, cut diagonally into 1/2-inch slices.
Place the slices cut side down on the baking sheets.
Bake 12-15 minutes, turning biscotti over once during time.
Cool on wire rack.
Once the biscotti are cooled, dip the bottoms into the melted chocolate and allow to harden.
1/3 cup butter, room temperature
2/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
2 eggs
2-1/4 cups flour
1/2 cup candied orange peel
1 tablespoon dried orange peel
1 tablespoon Grand Marnier
Approx. 1 cup dark chocolate, melted
Preheat oven to 375-degrees F.
Lightly grease a large baking sheet.
In a large bowl, beat the butter and sugar until light.
Add all the remaining ingredients, except the chocolate.
Shape the dough into slightly flattened logs about 3-inches wide.
Place logs about 3-inches apart on baking sheet.
Bake for 20-25 minutes. . Do Not Shut Off Oven!
Remove from oven and place baking sheet in a wire rack to cool 15 minutes.
Reduce the oven temperature to 325 degrees.
Transfer each log to a cutting board.
Using a serrated knife, cut diagonally into 1/2-inch slices.
Place the slices cut side down on the baking sheets.
Bake 12-15 minutes, turning biscotti over once during time.
Cool on wire rack.
Once the biscotti are cooled, dip the bottoms into the melted chocolate and allow to harden.
Chocolate- Peppermint Biscotti
(Makes about 3 dozen)
1-1/3 cups sugar
1/2 cup butter, room temperature
1 teaspoon peppermint extract
3 eggs
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups semisweet chocolate chips, divided
1/2 cup coarsely chopped peppermint candy
Preheat oven to 350 degrees F.
Lightly grease a large baking sheet.
In a large bowl, mix together sugar, butter, extract, and eggs.
Stir in flour, baking powder, and salt. Stir in 1 cup chocolate chips.
Divide dough into 2 equal portions.
Shape each into a 10-inch by 2-inch log on the baking sheet, about 3 inches apart.
Bake 30 minutes or until golden brown. . Do Not Shut Off Oven!
Remove from oven and place baking sheet in a wire rack to cool 15 minutes.
Reduce the oven temperature to 325 degrees.
Transfer each log to a cutting board.
Using a serrated knife, cut diagonally into 1/2-inch slices.
Place the slices cut side down on the baking sheets.
Bake 12-15 minutes, turning biscotti over once during time.
Cool on wire rack.
Melt remaining chocolate chips.
Dip half of each biscotti into the chocolate and sprinkle with peppermint candy.
Allow to cool on waxed paper.
This page was revised and updated on 10/2/10
(Makes about 3 dozen)
1-1/3 cups sugar
1/2 cup butter, room temperature
1 teaspoon peppermint extract
3 eggs
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups semisweet chocolate chips, divided
1/2 cup coarsely chopped peppermint candy
Preheat oven to 350 degrees F.
Lightly grease a large baking sheet.
In a large bowl, mix together sugar, butter, extract, and eggs.
Stir in flour, baking powder, and salt. Stir in 1 cup chocolate chips.
Divide dough into 2 equal portions.
Shape each into a 10-inch by 2-inch log on the baking sheet, about 3 inches apart.
Bake 30 minutes or until golden brown. . Do Not Shut Off Oven!
Remove from oven and place baking sheet in a wire rack to cool 15 minutes.
Reduce the oven temperature to 325 degrees.
Transfer each log to a cutting board.
Using a serrated knife, cut diagonally into 1/2-inch slices.
Place the slices cut side down on the baking sheets.
Bake 12-15 minutes, turning biscotti over once during time.
Cool on wire rack.
Melt remaining chocolate chips.
Dip half of each biscotti into the chocolate and sprinkle with peppermint candy.
Allow to cool on waxed paper.
This page was revised and updated on 10/2/10
| Christmas Biscotti with Cranberries and Pistachios |
Christmas Biscotti with Cranberries and Pistachios
(Makes about 2-1/2 dozen)
These colorful biscotti are nice dipped in the white chocolate but they are also very good without it.
You might want to just drizzle the biscotti with the white chocolate or try them with dark chocolate.
6 tablespoons butter, room temperature
3/4 cup sugar
2 eggs
1 tablespoon grated lemon or orange zest
1 teaspoon vanilla extract
1 teaspoon anise extract
2-1/4 cups flour
1-1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup dried cranberries
3/4 cup shelled pistachios, coarsely chopped
6 ounces white chocolate
Preheat oven to 325 degrees F.
Line 2 baking sheets with parchment paper.
With an electric mixer, beat together butter and sugar.
Beat in eggs, one at a time.
Mix in zest, vanilla and anise extracts.
Add flour, baking powder, and salt; beat until blended.
Stir in cranberries an pistachios.
Turn dough out onto a lightly floured surface.
Divide the dough into 2 equal pieces.
Form each half into a log about 10 inches long and 2 inches wide.
Transfer the logs to 1 of the prepared baking sheets, about 3 inches apart.
Bake for 25 to 30 minutes until firm to the touch but still pale in color.
Remove from the oven and place baking sheet on a wire rack to cool 15 minutes.
Do not shut off the oven!
Transfer each log to a cutting board.
Using a serrated knife, cut diagonally into 1/2-inch slices.
Place the slices cut side down on the 2 baking sheets.
Bake about 9 minutes per side, until firm and pale golden.
Transfer biscotti to wire racks to cool.
To dip in white chocolate:
Line a baking sheet with waxed paper.
Melt white chocolate in the microwave or double boiler.
Dip one end of each biscotti into melted chocolate.
Place biscotti on prepared baking sheet.
Chill until chocolate is firm, about 30 minutes.
(Makes about 2-1/2 dozen)
These colorful biscotti are nice dipped in the white chocolate but they are also very good without it.
You might want to just drizzle the biscotti with the white chocolate or try them with dark chocolate.
6 tablespoons butter, room temperature
3/4 cup sugar
2 eggs
1 tablespoon grated lemon or orange zest
1 teaspoon vanilla extract
1 teaspoon anise extract
2-1/4 cups flour
1-1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup dried cranberries
3/4 cup shelled pistachios, coarsely chopped
6 ounces white chocolate
Preheat oven to 325 degrees F.
Line 2 baking sheets with parchment paper.
With an electric mixer, beat together butter and sugar.
Beat in eggs, one at a time.
Mix in zest, vanilla and anise extracts.
Add flour, baking powder, and salt; beat until blended.
Stir in cranberries an pistachios.
Turn dough out onto a lightly floured surface.
Divide the dough into 2 equal pieces.
Form each half into a log about 10 inches long and 2 inches wide.
Transfer the logs to 1 of the prepared baking sheets, about 3 inches apart.
Bake for 25 to 30 minutes until firm to the touch but still pale in color.
Remove from the oven and place baking sheet on a wire rack to cool 15 minutes.
Do not shut off the oven!
Transfer each log to a cutting board.
Using a serrated knife, cut diagonally into 1/2-inch slices.
Place the slices cut side down on the 2 baking sheets.
Bake about 9 minutes per side, until firm and pale golden.
Transfer biscotti to wire racks to cool.
To dip in white chocolate:
Line a baking sheet with waxed paper.
Melt white chocolate in the microwave or double boiler.
Dip one end of each biscotti into melted chocolate.
Place biscotti on prepared baking sheet.
Chill until chocolate is firm, about 30 minutes.
RECIPES
Pumpkin Biscotti
Cranberry Biscotti
Gingerbread Biscotti
Grand Marnier Biscotti
Christmas Biscotti with Cranberries and Pistachios
Chocolate-Peppermint Biscotti
Pumpkin Biscotti
Cranberry Biscotti
Gingerbread Biscotti
Grand Marnier Biscotti
Christmas Biscotti with Cranberries and Pistachios
Chocolate-Peppermint Biscotti
| Non-stick work surface-easliy releases dough Measurement equivilents printed on mat Non-slip safety feature Easy clean up and storage |
