Ridiculously easy to make, and also ridiculously good, these biscotti are deceptively "plain Jane"s.
You could dress them up a bit by dipping them in chocolate. But you know what? It's unnecessary. They're exceptionally good "as is" - a wispy hint of cinnamon shining through the coffee flavor, a bit of crunch from the walnuts contrasting with the slight chewiness of the centers. Chocolate never hurts, but sometimes it's just superfluous ... really!
Here are some other Christmas cookie recipes, if - like me - you're in the midst of a baking spree:
Cookie Butter Cookies
Apple Oatmeal Cookies
Butterscotch Pretzel Brownies
Toasted Coconut Haystacks
Chocolate Shortbread Cookies
Blueberry Walnut Rugelach
Holiday M&M Cookies
(adapted from a recipe from Better Homes & Gardens)
- 1-1/3 cups + 1/4 cup flour
- 1/2 cup brown sugar
- 1/4 cup sugar
- 3/4 teaspoon aluminum-free baking powder
- 1/2 teaspoon kosher salt
- 3/4 teaspoon cinnamon
- 1 egg
- 3 tablespoons oil
- 2 tablespoons brewed coffee
- 1/3 cup chopped walnuts
Preheat oven to 325F. Lightly grease a baking sheet.
In a large bowl, stir together the flour, brown sugar, sugar, baking powder, salt, and cinnamon. Stir together the egg, oil, and coffee; pour over the dry ingredients and mix well. Stir in the walnuts.
Divide the dough in half; shape each half into a log 2" around and place onto the prepared baking sheet. Slightly flatten the logs, then bake for 20 minutes.
Remove from the oven and let the logs cool for 30 minutes. Remove logs to a cutting board, and cut into 1/2" slices. Place the slices, cut-side up, onto the baking sheet and cook for 10 minutes. Carefully flip the slices over, and bake for 10-15 minutes until toasted and slightly crisp.
Remove biscotti to a rack and cool completely.
Makes 24 biscotti.