Biscotti for the Holidays!
Looking for an easy, homemade treat this Christmas? Look no further! This is the best biscotti ever. Biscotti looks like it’s difficult to master, but let me tell you–it’s SO simple! It’s a fancy, festive gift without the fuss.
You Get a Biscotto and YOU Get a Biscotto! (Uses Oprah Voice)
A few years ago, I wanted to make a special holiday treat for our friends and neighbors. I got tired of making the same old Christmas cookies and wanted to try something a little different. Then I found my signature holiday cookie and haven’t looked back.
This fancy Italian treat is basically a twice-baked cookie. That’s really the hardest part of the whole deal. They have to bake two times! I actually really enjoy baking (and eating!) these yummy treats. So perfect for coffee, not too sweet, and PRETTY! You will want to make them all year long.
Gluten free? No problem! Use your favorite gluten-free flour.
Without any further ado, here’s the recipe adapted from Love and Olive Oil. (I am sharing a double batch recipe I use when making gifts. This will make approximately 24 slices of biscotti.)
The Best Biscotti Ever
Orange Chocolate Almond Italian Cookie
1 stick of butter at room temperature
2 cups of sugar
1 orange (zest and juice)
2-4 drops of food-grade orange essential oil (optional)
1 tsp vanilla extract
1 tsp almond extract
5 cups of all-purpose flour
1/2 tsp salt
2 tsp baking powder
2/3 cup sliced almonds
1 cup dark chocolate chips
additional chocolate for drizzle optional
Preheat oven to 350º F.
Line two baking sheets with parchment paper.
Beat sugar and butter until fluffy with stand or hand mixer.
Add eggs in slowly until combined.
Add zest of the orange and the juice (may add in a few drops of orange oil to enhance orange flavor).
Mix in vanilla and almond extract.
Slowly add in the flour.
Mix in sliced almonds and chocolate chips.
Split the dough in half, forming two biscotti loaves of equal size. (They should each look like this.)
Bake for 30-35 minutes until bottom is golden brown.
Once cool, slice and arrange on baking sheet.
Return to oven for 12-15 minutes.
Let cool completely and finish with chocolate drizzle if desired.
Tips & Tricks
- Brush some flour on your hands while rolling out the dough to prevent it from being too sticky.
- When slicing the biscotti loaf, use a large knife and slice straight down instead of sawing the cookie.
- Don’t like nuts? Not to worry! Omit the almonds and keep the chocolate.
- If using orange oil, be sure it’s high quality, ingestible, food-grade oil only.
- Customize this recipe to your liking by adding different mix-ins. Maybe add some cranberries and white chocolate instead.
Now, go bake some biscotti! And don’t forget to save some for your morning coffee, mama.
Originally published December 2018.
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