The Christmas baking continues…

This year I think I decided the theme of my Christmas baking is ‘drizzle.’ It appears as though most of what I have made so far as a fun little drizzle over the top. The cinnamon pecan pound cake was just the beginning of my drizzle theme. And now the biscotti…and don’t worry, I have more ‘drizzle’ coming…

I’m sending Christmas boxes across the country which means the baked goods in them need to stay fresh for more the a few days. So I was challenged with the finding items that would fit into the Christmas food theme but also stay fresh. Cookies are obviously very ‘Christmasy.’ But so many cookies go bad within a couple days. Except biscotti. Biscotti is meant to be hard, which means it will last up to a couple of weeks, wrapped up of course.

When I saw this biscotti recipe on Simple Recipes, I knew I found the recipe I wanted to use. I made the recipe exactly like it says, except I doubled the spices and added my beloved drizzle. I made the smaller loaves she talks about and they were the perfect size. The smaller biscotti, wrapped in groups of 6 is a really cute little gift for Christmas. And it’s not expensive or time intensive.

Make sure you bake them enough the first bake or else you will have some of the biscotti pieces that have that uncooked look, even though they are cooked, they don’t look like heavenly little coffee dunkers. And then on the second bake, again, bake them enough on each side so they get hard and crunchy. Don’t take them out of the oven until they are basically to the crunchiness you want.

These are just some little things I learned after making a few batches of these. I am having a hard time parting with these because I am enjoying them SO much with my coffee each morning. But in reality, they were so easy to make that I am pretty sure I will be making these quite often, all year round.