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many biscotti on a parchment-lined plate

Christmas Biscotti

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5 from 2 votes
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Yield 17 biscotti
Category Snack
Cuisine American/German
Author Lauren Grant

Description

Taking inspiration from the classic German holiday bread, Stollen, this delicious Christmas biscotti recipe is studded with dried fruits, nuts, spices and of course, a log of marzipan or almond paste. Easy to make and incredibly festive!

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Ingredients

  • 1¼ cups (160g) all-purpose flour
  • 1¼ cups (144g) whole-wheat pastry flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cardamom
  • ¼ teaspoon grated fresh nutmeg
  • ¾ cup (97g) slivered almonds
  • ½ cup (82g) dried apricots, diced
  • ½ cup (64g) currants
  • ½ cup (72g) golden raisins
  • 2 tablespoons candied ginger, diced (optional)
  • 3 large eggs (150g)
  • ½ cup (113g) packed dark brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon minced fresh orange zest
  • 4 ounces marzipan or almond paste

Instructions

  • Heat oven to 350°F (176ºC) with rack set in middle position. Line a baking sheet with parchment paper.
  • Whisk together flours, baking powder, salt, cardamom, and nutmeg; set aside.
  • Combine almonds, apricots, currants, raisins, and candied ginger; set aside.
  • In a stand mixer fitted with paddle attachment, beat eggs and sugar together on medium speed until light in color and thick, 3 minutes. Add vanilla and zest and beat to combine.
    foamy sugar and egg mixture in a mixing bowl
  • Reduce speed to low, gradually add dry ingredients and mix until just incorporated. Add nut and fruit mixture and mix on low speed just until combined, about 10 seconds.
    sticky dough with dried fruit and nuts in a mixing bowl
  • Transfer two-thirds of dough to prepared baking sheet. Form into a 10-inch long by 3-inch wide log.
    parchment-lined baking sheet
  • Form a slight indentation down length of log, slightly off-centered.
    parchment-lined baking sheet
  • Roll almond paste into a 9-inch log. Transfer almond paste to indentation, lightly press down into dough and slightly press sides of dough up sides of almond paste.
    almond paste rolled into a log
  • Scoop remaining dough over top of log, being sure all of almond paste is adequately covered. With damp fingers, gently smooth top and sides of log.
    parchment-lined baking sheet
  • Bake biscotti log until lightly crisp and golden brown, 30–35 minutes. Remove log from oven and cool on sheet 10 minutes; reduce oven to 300°F.
    loaf of biscotti on a parchment-lined baking sheet
  • Transfer slightly cooled log to a cutting board and cut log into ½ inch-thick slices using a serrated knife. Arrange slices on sheet in a single layer, cut side down, and bake until golden brown, 40–45 minutes, flipping slices halfway through. Let slices cool completely on baking sheet.
    many biscotti on a parchment-lined parchment

Notes

Store biscotti in an airtight container at room temperature for up to 1 week or freeze for up to 2 months.

Nutrition

Serving: 1biscottiCalories: 180kcalCarbohydrates: 30gProtein: 5gFat: 5gSaturated Fat: 0.5gCholesterol: 33mgSodium: 85mgFiber: 3gSugar: 10g
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