Citrus Holiday Biscotti – A Festive Recipe for Every Occasion.
Holiday Citrus Biscotti: The Perfect Sweet Treat for Every Occasion
As a biscotti connoisseur with years of experience (even commercially!), I’m thrilled to share this delightful recipe for Citrus Holiday Biscotti. These elegant cookies are a must-have for the holiday season. Not only are they incredibly easy to make, but their vibrant flavors and festive appeal make them perfect for every occasion—from impromptu visits from friends to thoughtful hostess gifts.
Whether you're sipping tea, savoring a cup of coffee, or indulging in a sweet liqueur or crisp white wine, these biscotti elevate the experience. They're versatile enough for breakfast, an afternoon pick-me-up, or even a light dessert. With their bright citrus notes, crunchy almonds, and a hint of boozy warmth, they’re as joyful to eat as they are to gift.
Why You’ll Love This Recipe
Festive and Flavorful: The combination of lemon, orange zest, and Cognac captures the spirit of the season in every bite.
Perfect for Gifting: Beautifully glazed and packed with holiday charm, these biscotti are a wonderful edible gift.
Versatile Treat: Great with morning coffee, as a mid-day snack, or as a dessert with a glass of wine.
Make-Ahead Friendly: Biscotti stay fresh for weeks, making them ideal for holiday prep.
Simple Yet Sophisticated: This recipe is easy to follow, yet yields a professional-quality treat.
Bake these biscotti for a delicious holiday treat that’s sure to impress your guests and delight your loved ones!
Ingredients
3 eggs
1 c. *sugar (natural or refined)
2 ½ c. flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
½ c. sliced or slivered almonds
½ c. diced candied fruit (cherries and/or fruit cake mix)
1 tsp. vanilla
Zest of one lemon and one large orange
2 tbsp. Cognac or other favorite booze
Glaze
½ c. powdered sugar
Lemon and orange peel
1 tbsp. either lemon or orange juice
Macerate the Fruit: Combine the citrus zest with the Cognac (or your liquor of choice) and let it macerate for 10 minutes. Pour the mixture over the chopped cherries or fruitcake mix and set aside while preparing the batter.
Prepare the Wet Ingredients: In a mixing bowl, beat the eggs, sugar, and vanilla together until well combined.
Combine with Fruit Mixture: Add the macerated fruit and any remaining liquid from the bowl into the egg mixture. Stir until evenly distributed.
Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and almonds.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on medium-low speed until a tacky dough forms (sticky to the touch).
Shape the Biscotti: Divide the dough into two equal portions. Shape each into a log approximately 14 inches long, 2–3 inches wide, and 1 inch high. Place the logs on a parchment-lined baking sheet. Brush the logs with beaten egg white before baking for a glossy finish.
Bake the Biscotti: Bake in a preheated 350°F (175°C) oven for 25 minutes.
Optional: If you’re not glazing or dipping the biscotti in chocolate, you can
Cool and Slice: Allow the baked logs to cool slightly before slicing into ½-inch-thick pieces. You can also cut them diagonally for a different look.
Second bake: Lower the oven to 325°. Place them back on the parchment covered sheet pan and bake 10 minutes more, after 10 minutes, turn them and cook them for another 10 minutes. Let cool.
At this point, you could dip them in chocolate or glaze them. Your choice.
To glaze, stir all the ingredients till silky and drizzle over biscotti.
Tip: Use a serrated knife if possible to cut the biscotti.
* When I use vanilla beans, I always place them afterwards in a mason jar with sugar, if you have that wonderful sugar somewhere in your pantry, now is a good time to use it.
For more biscotti ideas and recipes, look HERE
Holiday Citrus Biscotti: The Perfect Sweet Treat for Every Occasion
Ingredients
- 3 eggs
- 1 c. *sugar (natural or refined)
- 2 ½ c. flour
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- ½ c. sliced or slivered almonds
- ½ c. diced candied fruit (cherries and/or fruit cake mix)
- 1 tsp. vanilla
- Zest of one lemon and one large orange
- 2 tbsp. Cognac or other favorite booze
- ½ c. powdered sugar
- Lemon and orange peel
- 1 tbsp. either lemon or orange juice
Instructions
- Macerate the Fruit: Combine the citrus zest with the Cognac (or your liquor of choice) and let it macerate for 10 minutes. Pour the mixture over the chopped cherries or fruitcake mix and set aside while preparing the batter.
- Prepare the Wet Ingredients: In a mixing bowl, beat the eggs, sugar, and vanilla together until well combined.
- Combine with Fruit Mixture: Add the macerated fruit and any remaining liquid from the bowl into the egg mixture. Stir until evenly distributed.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and almonds.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on medium-low speed until a tacky dough forms (sticky to the touch).
- Shape the Biscotti: Divide the dough into two equal portions. Shape each into a log approximately 14 inches long, 2–3 inches wide, and 1 inch high. Place the logs on a parchment-lined baking sheet. Brush the logs with beaten egg white before baking for a glossy finish.
- Bake the Biscotti: Bake in a preheated 350°F (175°C) oven for 25 minutes.
- Optional: If you’re not glazing or dipping the biscotti in chocolate, you can
- Cool and Slice: Allow the baked logs to cool slightly before slicing into ½-inch-thick pieces. You can also cut them diagonally for a different look.
- Second bake: Lower the oven to 325°. Place them back on the parchment covered sheet pan and bake 10 minutes more, after 10 minutes, turn them and cook them for another 10 minutes. Let cool.
- At this point, you could dip them in chocolate or glaze them. Your choice.
- To glaze, stir all the ingredients till silky and drizzle over biscotti.
Notes
Tip: Use a serrated knife if possible to cut the biscotti.
