Christmas Biscotti

Our Christmas Biscotti is the perfect festive treat to savor with a cup of your favorite hot beverage! These twice-baked Italian cookies are a true holiday delight. The dough is a harmonious blend of dry ingredients, subtly sweetened with almond extract, and enriched with chopped hazelnuts for a delightful crunch.

Once baked to perfection, they’re dipped in rich, melted dark chocolate for that irresistible finishing touch. Whether you enjoy them as a snack, a dessert, or a thoughtful homemade gift, our Christmas Biscottis are sure to add a touch of holiday magic to your season. Bake, dip, and share the joy!

For more holiday recipes, check out our Top 10 Festive Holiday Treats blog, here.

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Recipe for Christmas Biscotti

  • Dessert
Diet Type:

Dry ingredients:
1 tbsp. coconut oil
3 tsp. almond milk
½ tsp. almond extract
2 oz. (60g) dark chocolate
(traditional, dairy-free, or
vegan), melted
1 cup (120g) all purpose flour
⅓ cup (70g) superfine sugar
(demerara sugar works too)
½ tsp. baking powder
½ tsp. ground cinnamon
½ tsp. ground ginger
pinch of salt
zest of one unwaxed orange
¼ cup (35g) hazelnuts,
chopped roughly

Wet ingredients:
1 tbsp. coconut oil
3 tsp. almond milk
½ tsp. almond extract

2 oz. (60g) dark chocolate
(traditional, dairy-free, or
vegan), melted


Preheat the oven to 340°F (170°C). Line a baking sheet with baking paper.

Mix all the dry ingredients together (except the hazelnuts) in a mixing bowl and set aside.

Place the coconut oil in a small bowl and melt in the microwave or over a pot of simmering water. Once melted, whisk in the almond milk and almond extract.

Add the wet ingredients to the dry ingredients and mix gently until roughly combined. The dough should be not too dry or too sticky. If it’s too dry, add a touch more milk and if it’s too wet, add a touch more flour.

Now, add the chopped hazelnuts and mix them gently into the dough, making sure they are distributed evenly.

Roll the dough into a long, thick log and then transfer it to the baking sheet and flatten it into a 1½ x 10 inch (3-4 cm x 25 cm) log.

Place the baking sheet into the hot oven and bake for 30-35 minutes, until the surface of the log is firm and lightly browned.

Remove the log from the oven and set onto a wire rack to cool for 15-20 minutes. Cut the log into ½ inch (1-1.5cm) slices with a knife.

Place the slices on a baking sheet cut side down and return them to the oven.

Bake for 15-20 minutes (the longer you bake them the harder they get).

Remove the baking sheet from the oven and place the biscotti on a wire rack to cool completely.

Once cool, melt the dark chocolate, dip the biscotti into the melted chocolate and arrange to dry on a wire rack.

Store the biscotti in an airtight container for 3-4 weeks.

Total Fat:
Total Carbohydrates:

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