Today’s Christmas cookie post is a fun one. I teamed up with nine other bloggers for a virtual cookie swap. We’re all sharing some pretty delicious recipes!
I wanted to create a new Christmas cookie this year that incorporates the flavors of my favorite Italian Christmas confections. Dark chocolate from tri-color cookies. Orange from sfogliatelle filling. Almond from pignoli cookies. I came up with a dark chocolate, orange, almond biscotti. Perfect for a late night dessert or with your morning coffee. I just love every single one of these flavors but combined they’re kind of magical.
Dark Chocolate, Orange, Almond Biscotti
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- 2 teaspoons orange zest
- 1 cup dark chocolate chips
- 1/2 cup almond slivers
- Preheat the oven to 350 degrees and line a heavy large baking sheet with parchment paper.
- Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, cream the sugar, butter, and orange zest in a large bowl. Beat in the eggs 1 at a time. Slowly incorporate the flour mixture and beat just until blended. Stir in the chocolate chips and almonds.
- Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet. Bake until light golden, about 30 minutes. Cool 30 minutes.
- Place the log on the cutting board. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack and cool completely.
Ok now for the great swap part! Check out these great cookie recipes from some of my favorite gals!
And just cause I’m in the sharing mood, don’t miss some of my other fave holiday cookies: