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Christmas Biscotti

Difficulty: Medium
Serves: 32


  • 2/3 cup sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup butter, softened
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 2 cups all-purpose flour
  • 3/4 cup dried cranberries or snipped dried cherries
  • 3/4 cup chopped, shelled green pistachio nuts


    1. In a mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add the sugar, the baking powder, and cardamom; beat until combined. Beat in the eggs and vanilla.
    2. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the cranberries or cherries and pistachio nuts until combined. Divide dough in half. If necessary, cover and chill dough until easy to handle.
    3. Shape each portion of dough into a 9-inch log. Place 4 inches apart on a lightly greased cookie sheet, flattening slightly until 2 inches wide.
    4. Bake in a 375 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool loaves on the cookie sheet for 1 hour.
    5. Cut each loaf diagonally into 1/2-inch slices using a serrated knife. Place slices, cut sides down, on an ungreased cookie sheet. Bake in a 325 degree F oven for 8 minutes. Turn slices over; bake 8 to 10 minutes more or until dry and crisp. Transfer to a wire rack to cool.
    6. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.


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