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Biscotti, the beloved Italian cookie, has a rich history that dates back to the Renaissance period. Originally created as a hard, dry biscuit designed to last for long journeys, biscotti has evolved into a versatile treat enjoyed worldwide. These twice-baked cookies are perfect for dipping into coffee or tea, making them a delightful companion for holiday gatherings and cozy evenings.

Italian Christmas Cookies

Celebrate the holiday season with our Christmas Biscotti Bliss recipe! These delightful Italian cookies combine festive flavors, crunchy nuts, and sweet dried fruits, perfect for pairing with warm beverages. Experience the joy of baking and sharing these treats with loved ones, creating cherished memories. From the first aromatic bake to the satisfying crunch, indulge in the spirit of Christmas with every bite! #Biscotti #ChristmasCookies #HolidayBaking #ItalianDessert #FestiveTreats
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Ingredients
  

2 cups all-purpose flour

3/4 cup granulated sugar

1/2 cup unsalted butter, softened

3 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

1 tablespoon baking powder

1/4 teaspoon salt

1 cup chopped nuts (almonds or walnuts)

1 cup dried cranberries or cherries

1/2 cup powdered sugar (for dusting)

Instructions
 

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

      Beat in the eggs, one at a time, followed by the vanilla and almond extracts until well combined.

        In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

          Fold in the chopped nuts and dried cranberries (or cherries) until evenly distributed throughout the dough.

            Divide the dough in half and shape each half into a log about 12 inches long and 3 inches wide on the prepared baking sheet. Leave space between the logs as they will expand while baking.

              Bake in the preheated oven for about 25-30 minutes until the tops are golden brown and firm to the touch. Remove from the oven and let cool for about 15 minutes on the baking sheet.

                Once cooled, slice the logs into 1/2-inch thick slices using a serrated knife. Arrange the slices cut side down on the baking sheet.

                  Bake again for an additional 10-15 minutes until the slices are crisp and golden brown. For extra crunch, flip the slices halfway through the baking time.

                    Allow the biscotti to cool completely and then dust with powdered sugar before serving, if desired.

                      Prep Time: 25 min | Total Time: 1 hr | Servings: 24