Christmas Biscotti

Another one we only seem to get to during the holidays maybe we should change the name, or ...there must be a resolution in there somewhere!

We also double this one.

½ cup unsalted butter (Room temp)
¾ cup sugar
2 eggs
1 tsp vanilla extract
2 tsp orange zest
2 ¼ cups flour
1 ½ tsp baking powder
½ tsp ground cloves
¼ tsp salt
1 cup dried cranberries
2/3 cup raw pistachio nuts (I used regular salted ones-left out the ¼ tsp salt)

Cream butter and sugar until fluffy, beat in eggs, vanilla and orange zest.
Sift dry ingredients and add to butter mixture. Stir in cranberries and nuts.

Divide dough into 2 parts and make logs as in above recipe, bake at 350°F for 25-30 minutes until golden brown .

Cool and cut into ½ “diagonal slices, stand upright on baking sheet and re-bake at 300°F. (Golden brown)

Cherry and Ginger Biscotti

Though it sounds a strange combination, the cherry and ginger mix is quite refreshing! We usually double this recipe.

3 1/2 cups flour
1 T baking powder
1 tsp ground ginger
½ tsp salt
¾ cup butter or margarine cut up
1 ¼ cups sugar
3 lg eggs
1 jar (2 oz) diced crystallized ginger (1/3 cup coarsely chopped)
¾ cup dried tart cherries chopped

Melt butter whisk in eggs and sugar until smooth. Stir in remaining ingredients. Divide dough in half and form into approx 14” x 4” log about ½ in high.

Bake at 350°F for 25-30 minutes until golden brown. Cool and cut into ½ “ slices and re-bake at 325°F. (Golden brown)

Gio's Chocolate Biscotti

I have had an increasing fondness for biscotti, but it seems like we only make these at Christmas...must do something about that!

9 oz Chocolate (Bakers)
1 cup butter
9 eggs
2 cups sugar
3 T Almond extract
7 ½ cup flour
2 T Baking powder
5 tsp Cinnamon
2 cups almond or hazelnuts

melt Choc and butter together. Blend eggs, sugar, extract into cooled melted choc/butter. Add dry ingredients and then nuts. Form into logs (usually get about 4).

Bake @350°F for 30 minutes.
Remove and cool slightly. Slice and re-bake 10 minutes or more till dry.

Thanks for sharing these with us mom and John!