It’s DECEMBER so I know you are going to love these three holiday flavored biscotti recipes this season. It’s amazing how quickly I go from “it’s all about pumpkin” to “pumpkin is so far in my rear view”! It is December 2nd and I am 12, 13 and 14 batches into my holiday baking. It’s ok to hate me a little right now, I get it. When Thanksgiving is late and there are only three weeks between it and Christmas, it’s easy to feel behind.
A holiday flavor for every family member
That’s when choices must be made. Here I bring you three! Holiday flavors that are sure to please everyone. Eggnog for dipping in, well, your eggnog. Peppermint Bark Biscotti for dipping in your hot cocoa. A Lemon Cranberry with a Fresh Lemon Glaze for dipping in your Cranberry Vanilla Wonderland Tea.
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Lemon Cranberry Biscotti
Ingredients
- 413 g all purpose flour (2¾ cup)
- 200 g sugar (1 cup)
- 2 tsp baking powder
- 1 cup craisins (dried cranberries)1
- 2 lemons zest and juice of two whole lemons
- 1 tbsp canola oil
- 3 eggs
- 240 g powdered sugar (2 cups)
Instructions
- Preheat oven to 350°, line a large cookie sheet with parchment set aside
- combine flour, sugar, baking powder, craisins in a bowl and set aside
- in a seperate bowl combine zest of two lemons, juice of one lemon (3-4tbsp), canola oil, and eggs
- add to flour mixture
- turn dough out onto lightly floured surface and knead lightly until dough is completely together
- divide in half, roll each half into a 20"-24" log, flatten to 1" thickness, place logs onto cookie sheet a few inches apart
- bake for 25-30 min, until lightly golden brown
- remove from oven and baking tray, cool on rack for 10 min
- slice each log at an angle, place biscotti back on baking sheet cut side down, place back in the oven for 7 min
- remove from oven turn over and toast the other side of biscotti for 7 min, remove from oven
- cool completely on cooling racks
- combine powdered sugar with the juice of 1 fresh squeezed lemon, drizzle or glaze biscotti and let set.
Nutrition
Holiday Biscotti Flavor Number Two
I don’t know about you but this time of year I can’t get enough peppermint bark, period. It’s one of my favorite holiday flavors. From my coffee to my chapstick, I mean it. I make a few different peppermint bark recipes this time of year. This biscotti recipe is a good one. Once you make it your family will ask for it every year!
Peppermint Bark Biscotti
Ingredients
- 2 sticks unsalted butter, room temperature
- ⅔ cup (134g) sugar
- ¼ cup unsweetened cocoa powder
- 2 tsp baking powder
- ½ tsp salt
- 2 eggs
- 1 tsp peppermint extract
- 1¾ cups (263g) all-purpose flour
- 4 oz dark chocolate chips
- 8 oz white chocolate chips or melting wafers
- ½ cup crushed peppermint or candy canes
Instructions
- beat butter on med/high speed for 30 sec until fluffy, then add sugar, cocoa, baking powder and salt
- beat in eggs and peppermint extract
- toss dark chocolate chips into your flour and add until just combined
- divide dough into four equal portions, wrap tightly in plastic wrap and chill for 1 hour
- preheat oven to 375°, line cookie sheets with parchment paper
- roll portions of dough into 7" logs and flatten to about 2" wide
- add to cookie sheet 2" apart, bake for 14-16 min
- Cool on wire rack for 30-60 min
- using a sharp or serated knife, slice on a diagonal into about ½" slices
- reduce oven temp to 325°
- lay biscotti cut side down and bake for 5 min, remove from oven, turn over and bake the other side for 5 min, remove and cool completely on wire rack
- melt white chocolate according to package directions, dip one cut side of biscotti in chocolate and then in crushed peppermint, let set
Nutrition
Biscotti Holiday Flavor Number Three
Eggnog, I find that you either love it or you don’t. If you do, this is a really nice way to enjoy it through the holiday. This recipe was given to me by my good friend Jeanine. This is another recipe that once I made it, it became one of my son David’s favorites. I make it every year! It wouldn’t be Christmas without it!
Eggnog Biscotti
Ingredients
- 1 stick unsalted butter, room temp (½ cup)
- 200 g sugar (1 cup)
- 2 eggs
- ½ cup eggnog
- 2 tsp brandy
- 488 g all purpose flour (3¼ cups)
- 2 tsp nutmeg
- 2 tsp baking powder
- ½ tsp salt
- 120 g powdered sugar (1 cup)
- 2-3 tbsp eggnog
- 1 tsp brandy
Instructions
- preheat oven to 350°, line large cookie sheet with parchment and set aside
- in a bowl combine butter, sugar and eggs until well blended
- mix in eggnog and brandy, just until blended
- in a seperate bowl combine flour, baking powder, salt, nutmeg
- working in small batches add flour mixture into egg mixture until dough comes together
- turn dough out onto a floured workspace bring together completely, divide in half, shape each half into a log 14"-18" long
- place on baking tray, 3" apart, press logs down until they are about ½" high
- bake for 25 min until golden brown
- remove from oven, let cool for 10 minutes
- slice at an angle, return cookies to baking tray cut side down
- bake for an additional 7 minutes, remove from oven, turn over and toast the other side for 7 more minutes
- remove from oven, cool completely
- combine powdered sugar, eggnog and brandy in a bowl, glaze cool biscotti and let set
Nutrition
I hope you enjoyed this post for three biscotti recipes you’ll love to try this holiday season. Even though this post was SHORT! Well of course it was. There are only three weeks until Christmas. It’s coming. It’s coming like a freight train, like the Polar Express. I suggest you get on board and start baking!
