Holiday Recipe for Christmas Biscotti

BY Susan Hallett TIMEDecember 15, 2013 PRINT

Christmas Biscotti

Perfect for dunking into coffee, hot cocoa, or vin santo (a Tuscan dessert wine).

Makes 24 pieces
1 1/3 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon crushed aniseed 
1/4 cup candied cranberries
1/4 cup pine nuts 
2 eggs
1/3 cup white sugar
1 teaspoon vanilla 
1 egg white, beaten for glaze
1 teaspoon white sugar for sprinkling

Preheat oven to 350F. Grease a large baking sheet. In a large bowl, mix flour, baking soda, and aniseed. Add cranberries and pine nuts. In another smaller bowl, beat eggs, sugar, and vanilla. Add to flour mixture and stir until a soft dough forms. Flour your hands and transfer dough to a clean floured surface. Shape into two logs and place on a greased pan. Brush with egg white and sprinkle with a little sugar. Bake until golden, approximately 15 to 17 minutes.
Remove logs from oven, cool slightly and then transfer to a cutting board. Lower oven temperature to 275F. Cut logs into 1/2-inch slices. Stand slices in an upright position and continue baking for approximately 35 minutes more or until biscotti is completely dry. Cool on rack.

Susan Hallett is an award-winning writer and editor who has written for The Beaver, The Globe & Mail, Wine Tidings and Doctor’s Review among many others. Email:

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