Every year during the Christmas season I take an afternoon to make something special for all of my friends. I’m partial to baking so I generally go for a spice cake, pumpkin bread loaf, or something else of this nature. Last year I made Rather Sweet’s Italian biscotti cookies, which were absolutely delicious and they are still my favorite to make. They are slightly toasted and nutty with a hint of sweetness, and they are perfect to dunk in a mug of cocoa or coffee. Best yet, they make great Christmas presents — enjoy!
- 1 ¼ c Unsalted butter (softened)
- 4 c Sugar
- 2/3 c Honey
- 3 Large eggs
- 3 tbsp Frangelico liqueur
- 1 tsp Vanilla extract
- 7 c All purpose flour
- 1 tbsp + 2 tsp Baking powder
- ¼ tsp Salt
- 4 c Hazelnuts (coarsely chopped)
You’ll also need:
- Preheat oven to 450 degrees Fahrenheit.
- Line a 12”x17” baking sheet with parchment paper or grease generously with butter or cooking spray.
- Using a mixer, beat the butter and sugar together in a large bowl for 2-3 minutes until light and white.
- Add honey, eggs, Frangelico and vanilla extract; beat until combined.
- Add flour, baking powder and salt. Mix at low speed until completely combined (dough should be stiff not sticky).
- Add the chopped hazelnuts (may have to use your hands to incorporate them evenly).
- Spread a large piece of parchment paper/wax paper over a flat surface and divide the dough in half. Shape each half into a roll about 17” long and 4 ½” inches wide. Set the rolls on a prepared baking sheet, leaving 2” between them and bake for 10 minutes until edges are golden brown and the insides are a light golden brown. The dough will spread and flatten slightly, leaving shallow vertical cracks down the middle. Let the baked dough cool completely; approx. 1 hour in room temperature or 20-25 minutes in refrigerator. It will break apart if you handle it while it’s hot.
- Lower the oven to 350 degrees Fahrenheit. Cut each roll diagonally into ¼” thick slices using a heavy knife and place the slices on the baking sheet. Bake for 25 minutes or until they are golden brown. Let them rest on the baking sheet for about 10 minutes. They will harden and become crisp as they cool.
Biscotti can be kept for up to two weeks in an airtight container or for one month if wrapped and frozen.
Recipe courtesy of The Pastry Queen by Rebecca Rather of Rather Sweet Bakery and Alison Oresman