My Kitchen Smells Like Christmas
Hello, dear. Come sit. My kitchen smells like oranges and toasted nuts. It always does this time of year. That smell means it’s biscotti time.
I make these every December. My grandson calls them “twice-baked magic sticks.” I still laugh at that. They are perfect for dunking in hot cocoa. Doesn’t that sound good?
A Little Story About Rosemary
You might wonder about the rosemary. It’s an herb for chicken, right? My friend Gina thought so too. She raised an eyebrow when I first added it.
But one bite changed her mind. The rosemary is not strong. It just gives a little fresh whisper. It makes the orange zest sing louder. This matters because food should surprise us in happy ways.
Why We Bake Them Twice
The secret is in the double bake. First, you make a soft loaf. You let it rest. Then you slice it and bake it again. This makes them very dry and crisp.
That crispness is the whole point. It means they can last for weeks in a tin. *Fun fact: The word “biscotti” means “twice-cooked” in Italian!* This matters for busy holidays. You can make joy ahead of time.
Your Hands Are The Best Tool
The dough is sticky. The recipe says to use floured hands. Please listen. No spoon is better than your own two hands. Feel the dough come together.
Shaping the loaves is my favorite part. It’s like playing with clay. You get to pat it into a neat rectangle. Do you like getting your hands messy when you bake?
The Waiting Game
Patience is the final ingredient. You must let the first bake cool. Wait a full 30 minutes. I know, it’s hard! But if you slice too soon, the loaf crumbles.
Then you bake the slices. Your kitchen will smell even better. The waiting makes the crunch perfect. What’s your favorite thing to dunk biscotti into? Tea, coffee, or maybe milk?
Make Them Your Own
This is your recipe now. You can change it. No hazelnuts? Try almonds. No orange liqueur? Use a teaspoon of orange juice. It will still be lovely.
Cooking is about sharing. I share this story and recipe with you. Will you share it too? Maybe make a batch for a neighbor. Tell me, what’s a food smell that makes you think of home?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Hazelnuts, lightly toasted and skinned | 1 ¼ cups (5 ounces/142 grams) | |
| All-purpose flour | 1 ¾ cups (8 ¾ ounces/248 grams) | |
| Minced fresh rosemary | 2 tablespoons | |
| Baking powder | 2 teaspoons | |
| Salt | ¼ teaspoon | |
| Large eggs | 2 | plus 1 large egg white (beaten with pinch of salt for wash) |
| Sugar | 1 cup (7 ounces/198 grams) | |
| Unsalted butter | 4 tablespoons | melted and cooled |
| Grated orange zest | 1 tablespoon | |
| Orange-flavored liqueur (e.g., Grand Marnier) | 1 ½ teaspoons | |
| Vanilla extract | ½ teaspoon | |
| Vegetable oil spray | as needed | for greasing |
Instructions
Step 1: First, get your oven ready. Move a rack to the middle. Heat it to 325 degrees. Grab some parchment paper. Draw two 8-by-3-inch rectangles on it. This is your guide. Place it on a greased baking sheet, ink-side down. I still use a ruler for this. It makes such neat loaves.
Step 2: Now, let’s prepare the nuts and dry things. Pulse most hazelnuts in a food processor. You want them coarsely chopped. Set them aside. Grind the rest into a fine powder. Add flour, rosemary, baking powder, and salt. Just pulse to mix them. Doesn’t that rosemary smell amazing? It’s like a winter garden.
Step 3: Time for the wet mixture. Process two eggs until they’re fluffy and light. This takes about three minutes. Slowly add the sugar while it runs. Then add the cooled butter, orange zest, liqueur, and vanilla. Gently fold half the flour mix into these wet ingredients. Then add the rest and the chopped nuts. (A gentle fold keeps them tender.) What’s your favorite citrus smell, orange or lemon? Share below!
Step 4: Shape the dough. Divide it in half. With floured hands, form each half into a rectangle. Use your parchment lines as a guide. Spray each loaf lightly with oil. Smooth the tops with a greased spatula. Brush them with the egg white wash. This gives them a lovely shine. Bake for 25-30 minutes until golden.
Step 5: Let the loaves cool for a full 30 minutes. Then, slice them. Use a serrated knife and slice on a slight angle. Lay the slices cut-side down on a wire rack. Bake them again until crisp and golden. Flip them halfway through. Let them cool completely. They get perfectly crunchy. I always sneak one while it’s still warm.
Creative Twists
These biscotti are wonderful as written. But sometimes, a little change is fun. You can make them your own. Try one of these simple ideas next time. They each add a different happy flavor.
Swap the rosemary for a teaspoon of cardamom. It tastes like a cozy holiday sweater.
Use lemon zest and poppy seeds instead of orange. It’s bright and cheerful.
Dip one end in melted dark chocolate after baking. Because everything is better with chocolate.
Which one would you try first? Comment below!
Serving & Pairing Ideas
These biscotti are made for dipping. I love to arrange them in a little mason jar. It looks so pretty on the table. For a special touch, place a few on a plate with a dried orange slice. It’s a festive little scene.
For drinks, they are perfect with coffee. A cup of rich hot chocolate is wonderful too. For a grown-up treat, a small glass of sweet dessert wine pairs beautifully. The orange and hazelnut sing next to it. Which would you choose tonight?
Keeping Your Biscotti Perfectly Crisp
These biscotti keep beautifully. Store them in a tight tin at room temperature. They will stay crisp for a month. I keep mine in my favorite blue cookie tin.
You can freeze them, too. Just pack them in a freezer bag. They thaw quickly on the counter. This lets you bake ahead for busy times.
I once reheated some in a warm oven. It brought back their fresh-baked snap. A quick five minutes at 300 degrees does the trick. This matters because a crisp biscotti is a happy biscotti.
It makes your effort last. You can enjoy one with tea anytime. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Biscotti Hiccups
Is your dough too sticky? Just flour your hands well. This makes shaping the logs much easier. I remember when my dough stuck to everything.
Slices crumbling after the first bake? Let the loaves cool fully. A full 30 minutes is key. This helps the loaf set for clean cuts.
Are they not crispy enough? The second bake is crucial. Bake until they are golden on both sides. This step matters for that classic snap.
Getting it right builds your kitchen confidence. It also unlocks the best flavor and texture. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free? A: Try a 1-to-1 gluten-free flour blend. The texture may be a bit more sandy.
Q: Can I make them ahead? A: Yes! The dough logs bake and freeze wonderfully. Thaw, slice, and do the second bake.
Q: No orange liqueur? A: Use an extra teaspoon of orange zest. A splash of orange juice works too.
Q: Can I double the batch? A: Absolutely. Just shape four logs instead of two. Give them space on the baking sheet.
Q: Is the rosemary necessary? A: It gives a lovely holiday scent. But you can leave it out if you prefer. Which tip will you try first?
Fun fact: Biscotti means “twice-cooked” in Italian. That’s the secret to their crunch!
A Little Note From My Kitchen to Yours
I hope you love making these. The smell of orange and rosemary is pure joy. It always reminds me of winter mornings.
I would love to hear about your baking adventure. Tell me all about it in the comments. Have you tried this recipe? Sharing stories is the best part.
Happy cooking!
—Elowen Thorn.
Citrus Nut Holiday Biscotti
Description
Hazelnut-Orange Biscotti: Crisp, twice-baked Italian cookies infused with fresh rosemary and orange zest, perfect for holiday dipping.
Ingredients
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Using ruler and permanent marker, draw two 8 by 3-inch rectangles, spaced 4 inches apart, on piece of parchment paper. Grease baking sheet and place parchment on it, ink side down.
- Pulse 1 cup hazelnuts in food processor until coarsely chopped, 8 to 10 pulses; transfer to bowl and set aside. Process remaining 1/4 cup hazelnuts in food processor until finely ground, about 45 seconds. Add flour, rosemary, baking powder, and salt; process to combine, about 15 seconds. Transfer flour mixture to bowl. Process 2 eggs in now-empty food processor until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Add melted butter, orange zest, orange liqueur, and vanilla; process until combined, about 10 seconds. Transfer egg mixture to medium bowl. Sprinkle half of flour mixture over egg mixture and, using spatula, gently fold until just combined. Add remaining flour mixture and chopped hazelnuts and gently fold until just combined.
- Divide batter in half. Using floured hands, form each half into 8 by 3-inch rectangle, using lines on parchment as guide. Spray each loaf lightly with oil spray. Using rubber spatula lightly coated with oil spray, smooth tops and sides of rectangles. Gently brush tops of loaves with egg white wash. Bake until loaves are golden and just beginning to crack on top, 25 to 30 minutes, rotating pan halfway through baking.
- Let loaves cool on baking sheet for 30 minutes. Transfer loaves to cutting board. Using serrated knife, slice each loaf on slight bias into 1/2-inch-thick slices. Lay slices, cut side down, about 1/4 inch apart on wire rack set in rimmed baking sheet. Bake until crisp and golden brown on both sides, about 35 minutes, flipping slices halfway through baking. Let cool completely before serving. Biscotti can be stored in airtight container for up to 1 month.
Notes
- For a neat presentation, ensure the loaves are shaped evenly before the first bake. The second bake is crucial for the classic crisp texture—don’t underbake. Store in an airtight container to maintain freshness.