Italian Christmas Biscotti (Biscotti di Natale)
These twice-baked Italian Christmas cookies are delightfully crunchy and perfect for holiday gift-giving or enjoying with your favorite beverage. A simple recipe with optional additions for customized flavor.
Equipment
- Mixing bowls
- Electric Mixer (optional)
- Baking Sheets
- Parchment paper
- Wire rack
Ingredients
Main Ingredients
- 1 cup Unsalted Butter (2 sticks), softened
- 1 1/2 cups Granulated Sugar
- 4 Large Eggs
- 1 teaspoon Vanilla Extract
- 4 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Chopped Candied Fruit optional (orange, citron)
- 1/2 cup Chopped Nuts optional (almonds, walnuts)
- Powdered Sugar for dusting
Instructions
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together the softened butter and sugar until light and fluffy. (Use an electric mixer for easiest results).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the candied fruit and nuts, if using.
- Divide the dough in half. Roll each half into a log about 1 ½ inches in diameter. Place the logs onto the prepared baking sheets.
- Bake for 25-30 minutes, or until the logs are lightly golden brown. Let cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely.
- Once completely cool, slice the logs diagonally into ½-inch thick slices. Arrange the slices on the baking sheets, cut-side up. Bake for 8-10 minutes, or until lightly golden and crisp. Cool completely before dusting with powdered sugar.
Notes
Store biscotti in an airtight container at room temperature for up to a week. Experiment with different types of nuts and candied fruits for unique flavor combinations. For a richer flavor, use brown butter instead of regular butter.