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 GF flour or try my favorite, Pamela’s Baking Mix.
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 350*
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 loafs 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.