Biscotti are hard Italian biscuits. They are traditionally made with hazelnut and aniseed but can be flavoured with a variety of other nuts and fruit. Today I made festive biscotti, with flecks of green pistachios and red cranberries, with a sprinkle of icing sugar for added sweetness!
Biscotti are hard and crunchy because they are twice-cooked (‘bis’ is Italian for twice and ‘cotti’ for cooked).
Give them a go and let me know what you think!
4 tbs olive oil
150g caster sugar
2 tsp maple syrup
225g plain flour
1/4 tsp salt
1 tsp baking powder
Pre-heat oven to 150°c. Line flat baking tray with grease-proof paper.
Mix together the oil and sugar, then beat in the eggs and maple syrup. In a separate bowl mix together the plain flour, salt and baking powder, and then gradually stir into the liquid mixture.
Once the dough is formed, divide in half, and then wet your hands with cool water, as this will make handling the sticky dough a bit easier. Mould the dough into two log shapes and place onto the baking tray.
Bake for 35 minutes until golden brown. Remove from oven and allow to cool for 10 minutes. Reduce oven temperature to 140°c. Use a sharp knife and cut the log into thick diagonal slices, and lay them on their sides. Place back into the oven for about 8-10 minutes to allow them to dry and crisp up.
1/2 pound caster sugar
1 pound butter
1 1/2 pounds plain flour
Zest of 1/2 a large orange
Pre heat oven to 200°c.
Line a flat baking tray with greaseproof paper.
Cream the sugar and butter together and then slowly add the flour and mix until a soft dough forms. Add in the cranberries and orange zest and mix until well combined.
Roll out the dough onto a floured surface and cut out your desired shapes- I used Christmas themed stars, trees and ‘gingerbread men’!
Place the shapes onto the lined baking tray and sprinkle with a little bit of sugar.
Bake for 8-10 minutes, checking frequently.
I was so tempted to keep this recipe until Day 12, but I was far too excited to share my all time favourite Christmas movie inspired bake!
These Grinch green cookies are complete with a candy cinnamon heart that definitely is ‘two sizes too small’!
170g plain flour
57g icing sugar
57g custard powder
green food colouring- I used a gel type so I didn’t need to use as much. (Add as much until you get the colour you like.)
icing sugar for dusting
small candy hearts (if you cannot get these then you can always make sugar paste hearts)
Pre heat oven to 175°c. Line a flat baking tray with grease proof paper.
Mix all ingredient together in a bowl. Roll the dough into small balls and place equally spaced onto the baking tray.
Bake for around 10 minutes, checking frequently, or until golden brown at the edges (this may be difficult to tell due to the cookies being green!)
Remove from the oven and allow to cool for a little bit before dusting them in icing sugar. Last, but not least, gently press the candy heart into the centre of the cookie.
This was my first time baking these lovely spiced Austrian biscuits. I have put a slight twist on the recipe so apologies if it is not very traditional!
The Linzer Biscuit originates from Linz, an Austrian city. Linz is home of the Linzertorte, which is a rich tart filled with preserves. The Linzer Biscuit is a variation on the Linzertorte which differs as it is cut into cookie shapes and the top cookie has small cut out with exposes the sandwiched jam in between the biscuits.
Today I decided to go for a star shape with a heart cut out. But you can create any shape that you like.
1 pound butter (room temp)
1 cup granulated sugar
1 tbs maple syrup
3 1/2 cups plain flour
1/4 tsp salt
1 tsp cinnamon
3/4 cup good quality raspberry preserve
Icing sugar for dusting
Pre heat oven to 180°c, and line a flat baking tray with grease-proof paper.
Cream the butter and sugar together until well blended. Add in the maple syrup and the egg until combined. In a separate bowl, sift together the cinnamon, salt and flour. Combine the dry ingredients into the butter and sugar mixture and mix until a soft dough is formed.
Wrap the dough in cling-film and allow to chill for around 1/2 an hour.
Roll out the dough on a floured surface and cut out your desired shapes.
Place the cut outs onto the baking tray and bake for around 20 minutes until edges begin to brown.
Remove from the oven and once cool, place some raspberry preserve onto the base biscuit and top it off with the cut out biscuit. Finally, dust your Linzer Biscuits with a sprinkle of icing sugar.
“Some people are worth melting for”
These cute snowman biscuits are very simple and easy to make, and are perfect for any Disney lovers out there!
White Icing (I just used icing sugar & water)
Icing tubes (preferably black)
Orange jelly tots- or similar orange sweets
Optional- Raspberry or strawberry jam
This first part is optional- you can make a simple empire biscuit style cookie by sandwiching jam in-between two digestives.
Next, mix up your icing to a reasonably thick consistency and place into a piping bag with a thin nozzle. Pipe the icing onto the digestive biscuit into a puddle shape, and don’t worry if you get any icing off of the biscuit- it just adds to the effect!
On a marshmallow, pipe two eyes and a button mouth to create the face of a snowman using the icing tubes. For the snow mans carrot style nose, I trimmed an orange Jelly Tot into a wedge triangle shape and placed it onto the middle of the marshmallow using a dap of icing.
Place the marshmallow onto the biscuit to create the illusion of a melting snowman!
Lastly, use the icing tubes to pipe wooden stick arms and buttons onto the icing puddle on the biscuit.
Day 3 is a special family recipe that I’m going to share with you. I’m sure lots of families will have the same tradition of baking a batch of these at any time of year, but especially during Christmas time. My family call it whipped shortbread, but I also find they are quite like sugar cookies, so call them what you like!
3 cups softened butter
1 1/2 cups icing sugar – sifted
4 1/2 cups flour
1 1/2 cups corn starch
Coloured Sprinkles (I used red ones) and/or Candied Cherries for decoration
Pre heat oven to 180°c.
Line a flat baking tray with grease proof paper.
The key to getting this dough right is making sure all the ingredients are whipped for a long period of time, and ensuring all the icing sugar is mixed well from the bottom of the bowl.
Whip up the icing sugar and softened butter until very fluffy. Slowly add in the corn starch bit by bit while still mixing, followed by the flour until well blended.
Once the dough is formed, lightly dust your hands with corn starch and roll the dough into 1 inch balls and place them evenly spread out on the baking sheet.
Dust a fork in flour a gently press onto the top of the dough. Either top with sprinkles or candied cherries.
Allow to bake for around 22 minutes- checking regularly.
Remove from the oven and allow the shortbread to cool before sharing!
I like to describe this recipe as a chocolate chip cookie with a festive twist! They are very simple to make. Give them a go, and let me know what you think.
2 cups sifted flour
1/2 tsp salt
3/4 cup butter
1/2 cup sugar
1 cup chopped nuts (I used chopped pecans)
1 cup chocolate chips
Pre-heat oven to 180°c. Line a flat baking tray with greaseproof paper.
Sift the flour and salt together. In a separate bowl, cream together the butter and sugar, then add in the egg and mix well. Blend in the flour and salt mixture, along with the chocolate chips and chopped nuts.
Shape the dough into 1 inch balls and spread them evenly onto the baking sheet.
Bake the cookies for around 15-20 minutes.
Once baked, remove from oven and let them cool. Once cool, roll the cookies in powdered/icing sugar.