Biscottis are simple enough, and this version has a subtle hint of orange and peppermint to add a holiday spin to a common companion to coffee or espressos.

This one also skips the brandy or rum and using fresh squeeze orange juice, making this a family & pantry friendly option.

Here I go into tools you need, ingredients, and instructions on how to make these biscotti cookies over and over again this holiday season.

Let’s Dive In…

Spices, Orange, Mixed Nut Biscotti Recipe (without alcohol)

Tools you need

• Mixing bowl or stand mixer
• Cookie sheet
• Sharp serrated knife
• Double boiler (or microwave) for the chocolate

Ingredients

• 1/4 cup butter
• 1/2 cup sugar
• 1 cup flour
• 1/2 cup whole wheat flour
• 1/2 cup corn meal
• 1/2 teaspoons salt
• 3/4 teaspoons cinnamon
• 1/8 teaspoons nutmeg
• 1/8 teaspoons ground clove
• 1 egg
• Zest and juice of 1 orange or 3 clementines
• 1/3 cup mixed nuts, finely chopped
• 1/4-1/2 cup milk, to form dough
• Chocolate: 2/3 cups chocolate chips, 2 teaspoons oil, 4 drops peppermint extract

Instructions

1. Preheat oven to 325 degrees F.
2. In your mixer, cream together butter and sugar.
3. In a separate bowl, using a flour sifter, sift together flours, cornmeal, baking powder, and spices. Add to mixing bowl. Mix on low until incorporated.
4. Zest your orange or clementines. Juice them as well. Add to mixing bowl. Add egg. Mix on low until combined.
5. On low, add milk slowly until dough forms. Stop pouring milk when the dough forms.
6. Finely chop your nuts and add to the mixing bowl. Mix on low until well combined.
7. Place dough on a large sheet of parchment paper. Shape into a rectangle that is 1/2 inch thick. Make sure to make it as even as you can, so each individual biscotti is fairly even in shape in the end.
8. Bake in your oven for 30 minutes.
9. Pull out of the oven and let cool for a couple minutes. Pull over to a cutting board.
10. Carefully cut into 1-inch-wide slices, using your sharp bread knife. Turn each cookie to the side, back onto the cookie sheet.
11. Bake for 10-15 minutes until golden brown.
12. Allow to cool. Melt chocolate, oil, peppermint extract over a double boiler. Spread the mixture on the bottom. Allow to cool overnight.
13. Serve with coffee. Enjoy!

That’s it!

Just the right amount of cookie with this one! Not too sweet, and not too much overwhelming Christmas peppermint flavor, and pairs well with both hot chocolate and coffees.

If you wish to give this away or use this for a party, be sure to make this a day ahead of time. That chocolate needs time to reharden.

Enjoy!

The Cottage Vegetable

Gardening & Preserving for a Practical Kitchen

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