Festive Holiday Biscotti

Yield: 24 servings ( Serving Size: 3 cookies )
Community Recipe from

Ingredients

  • 1/2 cup(s) Butter or margarine
  • 11/3 cup(s) Sugar
  • 2 teaspoon(s) Lemon peel Finely shredded
  • 2 teaspoon(s) Orange peel Finely shredded
  • 2 1/2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 3 eggs
  • 1 teaspoon(s) Vanilla
  • 3 cup(s) Flour
  • 1 cup(s) Dried cranberries
  • 1 cup(s) Pistachio nuts Chopped
  • Glaze
  • 6 ounce(s) Pkg white chocolate baking squares Cut up
  • 4 teaspoon(s) Shortening

Preparation

  1. In a large mixing bowl beat butter with an electric mixer on medium speed 30 seconds. Add sugar and next 4 ingredients; beat until combined. Beat in eggs and vanilla. Beat in as much of the flour as you can. Stir in any remaining flour, cranberries and nuts. Shape dough in 3 12x2" rolls. Place rolls on an ungreased cookie sheet, flatten slightly. Bake at 375 degrees for about 20 minutes or until a wooden toothpick comes out clean. Cool on baking sheet for 1 hour.

  2. Cut each roll crosswise into 1/2 inch thick slices. Place slices, cut side down on cookie sheet. Bake at 325 for 8 minutes. Turn and bake 8 minutes more or untl crisp and light brown. Transfer to a wire rack to cool.

  3. In a saucepan over low heat site white chocolate and shortening just til chocolate is melted. Drizzle atop cookies. Let stand a few minutes at room temperature until set.

  4. Yield: about 72 cookies.

June 2012

This recipe is a personal recipe added by dswartzel and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Festive Holiday Biscotti Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy