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Christmas Biscotti

Yield: 2 dozen


  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup pistachios, coarsely chopped
  • 2/3 cup dried cranberries
  • 12 ounces good-quality white chocolate, chopped
  • Red and green sugar crystals, for garnish

Preparation Procedure

  1. Preheat the oven to 350 degrees F.
  2. Line a heavy large baking sheet with parchment paper.
  3. Whisk the flour and baking powder in a medium bowl to blend.
  4. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend.
  5. Beat in the eggs 1 at a time.
  6. Add the flour mixture and beat just until blended.
  7. Stir in the pistachios and cranberries.
  8. Divide dough into 2 pieces and form each piece into a roll as long as your cookie sheet.
  9. Place roll onto the prepared cookie sheet, and press down to 1/2-inch thickness.
  10. Bake until light golden, about 40 minutes.
  11. Cool for 30 minutes.
  12. Place the log on the cutting board, and using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices.
  13. Arrange the biscotti cut side down on the baking sheet.
  14. Bake the biscotti until they are pale golden, about 20 minutes.
  15. Transfer the biscotti to a rack and cool completely.
  16. Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts.
  17. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate.
  18. Place the biscotti on the baking sheet for the chocolate to set.
  19. Sprinkle with the sugar crystals.
  20. Refrigerate until the chocolate is firm, about 35 minutes.