Festive Holiday Biscotti

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


  • 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


  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.

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