Site Index Biscotti Christmas baking

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This biscotti was a hit last year, so I thought I would bring it back from the archives. I will be doing a few Recipe Rewinds before Christmas, since the Christmas recipes are so popular.

slices of Christmas Biscotti in parchment paper

The candied cherries and fruit in this are lovely and don’t be scared if you don’t like fruitcake. This reminds me of the fruited bread that one can find in Co-op stores, just a slight enough taste to enjoy, and the crunchiness of the biscotti foils the chewy fruit perfectly.

And of course, anything dipped in chocolate is a hit with me.


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.

ingredients ready for Christmas Biscotti

I only did half a recipe in the photos, so when you see half the ingredients, such as only 3 eggs, that’s why. The full recipe above makes 4 “loaves” that you cut into pieces, two on each baking sheet.

Cream your butter and sugar, then add your eggs in. Once those are mixed, add in the almond flavoring.

butter, sugar and eggs in a mixing bowl

Whisk your flour, baking powder and salt together.

flour, baking powder and salt together in a red bowl

Add the flour mixture to the wet ingredients.

Adding the flour mixture to the wet ingredients

Once those are mixed, chuck 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.

Now you need to refrigerate it for about an hour.

adding some candied fruit to the combined mixture

Once the dough is cooled and firm from its hour in the fridge, split the dough into 4 equal pieces for your recipe. Mine was 2.

splitting the dough after cooling them in a fridge

Shape each half into a 12 inch long log, place on a baking sheet covered in parchment paper and flatten slightly.

log Shaped doughs placed on a baking sheet covered with parchment paper and flattened slightly

Until they look like this! Do this with all 4.

flattened log shaped dough in a baking sheet covered with parchment paper

Bake in a 325 oven until browned. Cool for about 5 minutes.

2 pieces baked Christmas Biscotti logs

Then once the loaves are cool enough to handle, slice then into 1 inch thick slices.

sliced baked Christmas Biscotti in baking sheet with parchment paper

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.

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 i a container and they are awesomely dried out and crispy!

slices of baked Christmas Biscotti with sides dipped into chocolates

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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Site Index Biscotti Christmas baking

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  1. Karlynn says

    The entire recipe, which will be 4 sliced logs, will be about 5 dozen depending on the thickness you slice them.

  2. Lee Bowers says

    Approximately how many biscotti does one recipe make??? Have a perfect holiday.

  3. A Canadian Foodie says

    I am IN. When is tea? eerrrr… coffee, I mean! These look excellent! Did you see my Christmas Cookies posted earlier this week on a guest post? I would love you to see mine, too.
    (But, I didn’t bake ONE of them this year, though I have baked them every year for the last gazillion. That is because my parent’s 60th anniversary and their 80th birthdays last year wore me out!)

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