Holiday Biscotti

Recipe courtesy Giada De Laurentiis

Show: Food Network SpecialsEpisode: All-Star Holiday Cookies

Rated: 5 stars out of 5Rate itRead users' reviews (175)

RECIPE
COMMENTS & REVIEWS(175)

Cook Time:
55 min
Level:
Easy
Yield:
2 dozen

Times:

Prep: 25 min
Inactive Prep: 1 hr 10 min
Cook: 55 min
Total:: 2 hr 30 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish

Directions

Preheat the oven to 350 degrees F.

Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Monster Cookies

cookies by the dozen

Top Secret Chocolate Cookies

More cookies by the dozen

Photo: Holiday Biscotti

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-6 of 6

View all 6 Italian Dessert Collections

Comments & Reviews

recipe Holiday Biscotti
Denise Havertown, PA 11-22-2009
Flag

family favorite
Rated: 5 stars out of 5

This has become a standard cookie for my Christmas cookie collection. Everyone loves them!
recipe Holiday Biscotti
LAUREN CHARLOTTE, NC 11-12-2009
Flag

so cozy!
Rated: 5 stars out of 5

i found this recipe to be spot on- i did adjust a few things- first i used orange zest, sliced almonds, a bit of vanilla and... a touch of almond extract. also i baked mine only 27 minutes and cut them while they were still hot and not one crumbled. can not wait to decorate them. for those who had problems with the fluidity of the chocolate maybe add a tsp. of vegetable oil. happy holidays!Read more
recipe Holiday Biscotti
carine tecumseh, MI 10-23-2009
Flag

BEST SOLUTION FOR CRUMBLING !!!!
Rated: 5 stars out of 5

This is the best recipe I ever made. To avoid crumbling, when I form a log, before I bake it I run my knife through it and... make thin cuts on a diagonal but I don't go in so deep. This way after I bake it, it is very easy to cut it into pieces then I bake them again. Good Luck !!!Read more
recipe Holiday Biscotti
Laurie Kings Park, NY 09-26-2009
Flag

Yummy but help
Rated: 4 stars out of 5

I love the taste but did anyone else have issues with the Biscotti crumbling when cutting it? What can that be from?
recipe Holiday Biscotti
Lindsay boca raton, FL 06-02-2009
Flag

yummy biscotti
Rated: 5 stars out of 5

Well I changed the recipe a little, I added about 2 tsp of orange zest, 3/4C of cranberries, and 1/2C choc chips also I added... an extra cup of flour because mine came out really sticky and an extra 1/2tsp of baking powder. Also I baked it at 375F for about 20 mins until it was golden brown, that helps brown the outside without drying out the inside as much. I only waited about 5 mins to cut it and put it back in the oven and then baked in about 5-7mins on each side. They came out perfect! Next time i might add a tad of cinnamon for some more flavor. Also I think by waiting the 30 mins to cut it like everyone did is why it crumbled so much. Read more
recipe Holiday Biscotti
CJ Mokena, IL 05-27-2009
Flag

Absolutely the best!
Rated: 5 stars out of 5

I have been asked for this recipe from every person who has ever tried this biscotti. Yum!