Description
These traditional Italian Christmas cookies aren’t just treats – they’re edible pieces of history, passed down through generations of Italian families who understood that the holidays deserve something extraordinary. Unlike store-bought cookies, these delicate biscotti carry the warmth of homemade tradition, with their characteristic tender crumb and subtle sweetness that pairs beautifully with espresso or a glass of sweet wine.
Ingredients
Base Cookie Ingredients:
- 3 cups all-purpose flour (plus extra for dusting)
- 1 cup granulated sugar
- ½ cup unsalted butter, softened to room temperature
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- Zest of 1 large lemon
Flavor Additions:
- 1 cup whole almonds, lightly toasted and roughly chopped
- ½ cup dried cranberries or golden raisins
- 1 teaspoon almond extract (optional, for deeper flavor)
For Finishing:
- 1 egg beaten with 1 tablespoon milk (egg wash)
- Coarse sugar for sprinkling
Substitution Notes: For gluten-free versions, substitute with a quality 1:1 gluten-free flour blend. Vegan bakers can replace eggs with flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water) and use plant-based butter.
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. This prevents sticking and ensures even browning. Toast your almonds on one of the baking sheets for 5-6 minutes until fragrant – this step amplifies their flavor dramatically.
In a medium bowl, whisk together flour, baking powder, and salt. This ensures even distribution of the leavening agent, preventing dense spots in your finished cookies.
In a large mixing bowl, cream the softened butter and sugar using an electric mixer on medium speed for 3-4 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla extract, almond extract, and lemon zest until the mixture smells heavenly.
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Fold in the toasted almonds and dried cranberries by hand – overmixing leads to tough cookies, so gentle incorporation is key.
Turn the slightly sticky dough onto a floured surface and divide it in half. With floured hands, shape each portion into logs approximately 12 inches long and 3 inches wide. Place these logs on your prepared baking sheets, leaving space between them as they’ll spread slightly.
Brush the tops with egg wash and sprinkle with coarse sugar. Bake for 25-30 minutes until the logs are golden brown and feel firm to the touch. The centers should spring back when lightly pressed.
Cool the logs on the baking sheet for 10 minutes – this prevents crumbling during slicing. Using a sharp serrated knife, cut diagonally into ¾-inch thick slices. Arrange cut-side down on the baking sheets and bake for an additional 10-12 minutes until crisp and lightly golden.
Nutrition
- Calories: 145
- Carbohydrates: 22
- Protein: 4