Italian Christmas Cookies (Biscotti di Natale)
These delightful twice-baked Italian Christmas cookies are crispy, slightly sweet, and perfect for the holidays. A simple recipe that yields delicious results.
Equipment
- Mixing bowls
- Electric Mixer
- Baking Sheets
- Parchment paper
- Wire Rack
Ingredients
Main Ingredients
- 2 sticks Unsalted Butter softened
- 1.5 cups Granulated Sugar
- 4 Large Eggs
- 1 teaspoon Vanilla Extract
- 5 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 0.5 cup Chopped Candied Fruit optional, orange and citron recommended
- 0.5 cup Chopped Nuts optional, almonds or walnuts recommended
- Powdered Sugar for dusting
Instructions
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream together the softened butter and sugar until light and fluffy using an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the candied fruit and nuts, if using.
- Divide the dough in half. On a lightly floured surface, roll each half into a long log, about 1 ½ inches in diameter. Place the logs onto the prepared baking sheets, leaving some space between them. Bake for 25-30 minutes, or until lightly golden brown.
- Let the logs cool on the baking sheets for 10-15 minutes before transferring them to a wire rack to cool completely. Once cool, slice the logs diagonally into ½-inch thick slices.
- Arrange the slices cut-side down on the baking sheets. Bake for another 8-10 minutes, or until lightly golden and crisp. Let the cookies cool completely on the wire rack. Once cool, dust with powdered sugar.
Notes
Store biscotti in an airtight container at room temperature for up to two weeks. For a more intense flavor, use high-quality vanilla extract and candied fruit. Feel free to experiment with different types of nuts and dried fruits.