Description
Traditional Italian Christmas Cookies, also known as biscotti, are delightfully crunchy almond cookies perfect for holiday celebrations. These twice-baked cookies feature toasted almonds, citrusy lemon zest, and a hint of vanilla and almond extracts, delivering a festive and flavorful treat that’s perfect for sharing.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (plus extra for dusting)
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
Wet Ingredients
- ½ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract (optional, for deeper flavor)
- Zest of 1 large lemon
Add-ins and Toppings
- 1 cup whole almonds, lightly toasted and roughly chopped
- ½ cup dried cranberries or golden raisins
- 1 egg beaten with 1 tablespoon milk (egg wash)
- Coarse sugar for sprinkling
Instructions
- Prepare Your Workspace: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even browning. Toast the almonds on one of the baking sheets for 5-6 minutes until fragrant to amplify their flavor.
- Mix the Dry Foundation: In a medium bowl, whisk together the all-purpose flour, baking powder, and sea salt thoroughly. This ensures the baking powder is evenly distributed to avoid dense spots in the cookies.
- Create the Cookie Base: In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed for 3-4 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Blend in the vanilla extract, optional almond extract, and lemon zest until the mixture is fragrant and well combined.
- Bring It All Together: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Gently fold in the toasted almonds and dried cranberries by hand to avoid overmixing, which can make the cookies tough.
- Shape the Logs: Turn the slightly sticky dough onto a floured surface and divide it in half. With floured hands, shape each portion into a log about 12 inches long and 3 inches wide. Place the logs on the prepared baking sheets, spacing them to allow for slight spreading during baking.
- First Bake: Brush the tops of the logs with the 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 with light pressure.
- Slice and Final Bake: Cool the baked logs on the baking sheet for 10 minutes to prevent crumbling. Using a sharp serrated knife, cut the logs diagonally into ¾-inch thick slices. Arrange the slices cut-side down on the baking sheets and bake for another 10-12 minutes until the cookies are crisp and lightly golden.
Notes
- For best flavor, use room temperature eggs and butter.
- Lightly toasting the almonds enhances their nutty flavor and gives the cookies a better texture.
- The almond extract is optional but adds a deeper almond aroma and taste.
- Coarse sugar on top gives a crunchy texture and festive sparkle to the cookies.
- Store cookies in an airtight container at room temperature for up to two weeks.
