Christmas Biscotti is the perfect way to enjoy the flavours of the holiday season- with your morning coffee!
I have a fondness for biscotti of all flavors, and biscotti makes an excellent Christmas gift, because to be frank, anything dipped in chocolate makes a great gift. I also love candied fruit, and to make truly seasonal biscotti the addition of those is perfect!
I know these were good because I took the whole recipe in to work, and by the next evening, there wasn’t a crumb in sight! Or they were tossed in the trash, but I know my girls at work.
If it has chocolate, they think its edible.
We’ll test that theory later on.
For a good ,crispy biscotti leave them out for a few hours, not only for the chocolate to dry but for them to completely cool. I store mine in the fridge in a container and they are awesomely dried out and crispy!
Pin this recipe to your Christmas Baking or Breakfast Boards!
- 1/2 cup butter
- 2 cups white sugar
- 1 1/2 teaspoons almond extract
- 6 eggs
- 5 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2-2 cups diced mixed candied fruit
- Your choice of chocolate for dipping white was extremely tasty with this.
Cream your butter and sugar, then add your eggs in. Once those are mixed, add in the almond flavoring.
Whisk your flour, baking powder and salt together.
Add the flour mixture to the wet ingredients.
Once those are mixed, add in your candied fruit. I used some mixed fruit (which has peels etc in it, nice and tangy!) plus some cherries chopped up. If you like them very fruity, use about 2 cups, I went with 1 and 1/2 cups and that was good for me.
Refrigerate it for about an hour.
Once the dough is cooled and firm from its hour in the fridge, split the dough into 4 equal pieces.
Shape each half into a 12 inch long log, place on a baking sheet covered in parchment paper and flatten slightly.
Bake in a 325 oven until browned, anywhere from 20-25 minutes, depending on your oven! Cool for about 5 minutes.
Once the loaves are cool enough to handle, slice them into 1 inch thick slices. Put them back on the baking sheet, and toast them in the oven for another 10-15 minutes
Once they are done, let them cool, then dip them into chocolate, the top, the side, the bottom, whichever you want, drizzle with chocolate or leave them plain.