Biscotti
When December arrives, there’s a big list of recipes to make… not that I have to but more I “want to”. These are my traditional Holiday recipes that I want my family and friends to enjoy. I have my Tourtière (meat pie), Creton, Stuffed Buns, Sucre à la Crème (butter & cream fudge), Ragoût de Boulettes & Pattes de Cochon (Pork Stew with Meatballs), Spicy Gingerbread Cookies, just to name a few.
Many of these recipes are ones my mother made during this time of year. Others were added throughout my life from people I met and relationships I’ve had. For example, when I met David, he introduced me to Christmas Stollen and Pfeffernüsse; I have made them ever since.
In my early 20’s, I was engaged to Carlos 💍, a young Italian man from Saint-Leonard which is a borough of Montréal. While dating, I tasted amazing foods his mother made who was also teaching me how to make them. Since then, I like to make a few during the Holidays including Panettone and Biscotti!
These delicious cookies 🍪 have been among my favorites ever since. I wish I wrote down Carlos’ mother’s Biscotti recipe but I managed to make them pretty similar to hers. They are full of flavor especially with the added pistachios and cranberries, making them very festive and colorful too. I also like their texture which is perfect for dipping in a caffè latte ☕, espresso or hot cup of tea… yum 😋!
This Biscotti recipe is easy to make and they’re great to serve during the Holidays 🎄🎅. They also make a nice gift 🎁 to give your guests so surprise them with these incredible cookies!
Bon Appétit! 🍽
Here are more delicious festive recipes for you to try…😀
– Crown Roast of Pork
– Escargot con Funghi in Vol-au-vent
– Tiramisu
– Braised Beef Short Ribs with Sherry & Shiitake
– Thumbprint Cookies
– Veal Ossobuco
– Blanquette de Veau
and for even more great Holiday 🎄🎅 recipes, click on this link… Recipe Category • Holidays
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Biscotti
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Ingredients
- 1/2 cup pistachios, coarsely chopped and toasted
- 1/2 cup sliced almonds, toasted tips & tricks
- 3 1/2 cups unbleached all-purpose flour, plus more for work surface
- 4 tsp. baking powder
- 1/4 tsp. ground Himalayan sea salt
- 4 large free-run eggs
- 3/4 cup granulated sugar
- 1/3 cup grapeseed oil (substitute canola) tips & tricks
- 2 tbsp. orange zest
- 1/2 cup dried cranberries
- 1/4 cup freshly squeezed orange juice tips & tricks
- 1 tsp. pure vanilla extract
Directions
- Preheat oven to 350ºF.
- Line a large baking sheet with parchment paper; set aside.
- Place chopped pistachios onto a baking sheet and transfer to the preheated oven. Toast them for 6 minutes, flipping halfway through cooking. Remove from the heat and transfer to a bowl to cool off; set aside.
- Meanwhile, in a small skillet over medium heat, toast almonds until golden brown, about 5 minutes, flipping them often. Remove from the heat and transfer toasted almonds in a bowl to cool off; set aside.
- In a medium bowl, combine flour, baking powder and salt; whisk until the ingredients are well mixed; set aside.
- In the bowl of a stand mixer, combine eggs, sugar, oil and orange zest; process for 1 ½ minutes on medium speed. Add the flour mixture and process on low speed until the dough is soft, about 4 minutes, stopping a few times to scrape the sides of the bowl.
- Add toasted pistachios and toasted almonds, dried cranberries, orange juice and vanilla extract; process until well blended, about 1 to 1 ½ minutes, stopping to scrape the sides of the bowl.
- Transfer the dough (it will be very sticky) to a lightly floured work surface. Sprinkle on flour and roll (not kneading) the dough in the flour until it's less sticky and easier to handle.
- Divide the dough into 2 pieces and shape them into logs, about 10-inches long by 3-inches wide.
- Place the logs on the prepared baking sheet and transfer to the preheated oven; bake for 40 to 45 minutes or until golden.
- Remove from the heat and transfer to a cutting board to cut them into ½-inch thick slices with a serrated knife.
- Transfer the biscotti to a wire rack placed on a baking sheet to cool off for 30-45 minutes.
- Return the sliced biscotti to the baking sheet and bake for 10 minutes. Flip them over and bake for an additional 10 minutes.
- Remove from the heat and let them cool off completely before serving and storing. Makes 24-28 biscotti.
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