This Christmas biscotti with cranberries, rosemary and dark chocolate is an unique and delicious flavor combination that is perfect for Christmas.
It may sound a little strange, but it is rather tasty. AND Christmas-y with all the red and green.
It is one week until Christmas, y’all! Things are a little crazy up in here right about now. We’ve got family headed to town, and we will be hosting Christmas this weekend.
I made sure to have many good eats on hand. Like this Christmas biscotti. I heart these!
Biscotti’s BFF is a cup of strong coffee. And hi, have you met me? I. LOVE. Coffee! And these are perfect for dunking in a piping hot cup o’ joe.
Have you ever picked up a biscotti and tried to bite into it and almost broken a tooth? What I love about this particular biscotti recipe is that it is NOT break-your-teeth crunchy. You can totally grab one and nosh on it by itself.
SO! Even of you think my flavor combination for this Christmas biscotti sounds a little wonky, you might want to bookmark or pin this one as a great “base” biscotti recipe. Feel free to flavor it up however your little heart desires.
Christmas Biscotti Recipe
This recipe was adapted from Katie Lee’s Wedding Biscotti Recipe.
Christmas Biscotti with Cranberries, Rosemary and Dark Chocolate
- 3 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/2 tablespoons fresh rosemary leaves finely chopped
- 8 tablespoons unsalted butter at room temperature, 1 stick
- 3/4 cup sugar plus 2 tablespoons (divided)
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1 cup fresh cranberries
- 9 servings Baker's dark chocolate melting wafers (I used about 2/3 of one 7 ounce container)
- 1 Tablespoon water (optional, if needed)
Preheat oven to 350 degrees.
Put the cranberries and 2 tablespoons of sugar into a food processor, and pulse until finely chopped. Set aside.
Line a baking sheet with parchment paper or silicon baking mat.
In a medium bowl, stir together flour, baking powder, salt and rosemary.
Using an electric mixer in a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, until well-incorporated.
Add the vanilla.
Gently stir in the flour mixture until just combined.
Fold in the chopped cranberries.
Optional: If the dough is too crumbly and not holding together, add 1 Tablespoon water, and mix to incorporate. (I have made this recipe probably a dozen times, and I have had to do this twice. Use a little more, if needed, but add it slowly. A little goes a long way!)
Divide the dough in half, and shape into two logs 12 inches long, 2 1/2 inches wide and 1 inch high.
Bake for 35 minutes, and then remove, leaving the oven on.
After letting it cool for about 5 minutes (they will still be warm), cut each log into 1/2 inch slices on the diagonal.
Place the slices back on the baking sheet (use two baking sheets to fit all the pieces), and bake for 7-8 minutes.
Remove the baking sheets from the oven, and turn each piece of biscotti over.
Return to the oven and bake for another 7-8 minutes until crisp.
Let them cool.
After the biscotti have cooled, melt the Baker's dark chocolate according to package instructions.
Drizzle the melted dark chocolate on top of the cooled biscotti. (You can use a spoon to drizzle. Or if you want them to look prettier, use a sandwich bag with a tiny tip cut out, and squeeze to distribute.) It will take about 30 minutes for the dark chocolate to harden.
Serve when cooled and set, or store in an airtight container for up to a week.
This recipe was adapted from Katie Lee's Wedding Biscotti recipe.
Nutritional information is approximate and was generated using a nutrition label generator.
I hope you enjoy this recipe! If you like it, please pin and share.
Now excuse me while I go brew some coffee and grab one of these!