Traditional Italian Christmas Cookies
These traditional Italian Christmas cookies, or 'biscotti di Natale,' offer a delightful blend of soft, chewy texture and sweet flavors, perfect for the holiday season.
Ingredients
Cookie Dough Ingredients
- 2 cups all-purpose flour Use a high-quality brand like King Arthur Flour for perfect structure.
- 1 cup granulated sugar Ensures a classic sweetness.
- 1 cup unsalted butter, softened Room temperature butter is key for a lovely, creamy texture.
- 2 large eggs Fresh, organic eggs yield the best flavor.
- 1 teaspoon vanilla extract Pure vanilla extract is a game-changer for rich flavor.
- 1 teaspoon almond extract Adds a lovely depth to the cookies.
- 1 teaspoon baking powder Helps the cookies rise beautifully; don’t double it!
- 1/2 teaspoon salt Balances the sweetness for that perfect flavor profile.
Decorative Ingredients
- powdered sugar for dusting A festive touch that adds sweetness.
- colored sprinkles or candied fruit for decoration Enhance your cookies visually and add holiday flair!
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until it’s light and fluffy, about 2-3 minutes.
- Beat in each egg one at a time, ensuring they’re fully incorporated before adding the next. Stir in the vanilla and almond extracts.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Roll small portions of dough into balls and place them on a greased baking sheet, spacing them about 2 inches apart.
- Flatten each ball slightly with your palm.
Baking
- Bake for 10-12 minutes, or until lightly golden around the edges.
- Allow them to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week or refrigerate for longer freshness. You can freeze them for up to three months. Similarly, the dough can be prepared in advance and stored in the fridge for 1-2 days.