Biscotti & Shortbread Recipes for the Holidays


Entertaining is a big part of many of our routines this holiday season. Having food on hand to serve to unexpected guests is always a good thing. Seasonal favourites like Biscotti and Shortbread are loved by many. 

Cherry-Lemon Biscotti (twice baked)

Bake 350f conventional oven 25 – 30 mins.

  • 1⁄2 c. unsalted butter
  • 3⁄4 c. castor sugar
  • 2 eggs
  • 2 c. + 2 tbspn unbleached a.p. flour (sifted)
  • pinch fine sea salt
  • 1 tspn. baking powder
  • 1⁄4 c. sliced almonds
  • 1⁄4 c. dried cherries
  • 1 lemon, zested
  • 1 tbspn Armagnac or vanilla

Combine the flour, salt, baking powder, almonds, zest, and cherries together. (Make sure the cherries aren’t all touching.)

Add the vanilla to the eggs.

The Method

In a mixer lightly cream the butter and castor sugar. Then SLOWLY add the eggs a little at a time until emulsified then add more.

Then add all the flour (with combined ingredients). Mix together with spatula gently mixing in the flour through the wet ingredients.

Next divide the dough into 4 parts. Shape the dough into even longs length of a half bake sheet. Chill for 25minutes. Bake and after cool for 10 minutes. Cut the same width. Back onto the tray and bake again. 10-15mins. (Toast consistency)

Raspberry Hungarian Shortbread

Makes approx. 1 x 8” square pan

Bake 350f conventional oven approx. 25 – 35 mins.

  • 225 gr. (11⁄2 c.) unbleached all-purpose flour
  • 1.3 gr. (1/3 tspn.) baking powder
  • pinch fine sea salt
  • 172 gr. (6 oz./3⁄4 c. ) sweet butter
  • 30 gr. egg yolk (approx 1⁄2 lrg)
  • 78 gr. (6 tbspn.) granulated sugar
  • 120 – 200 ml. (1⁄2 – 3⁄4 c.) good quality preserve: strawberry, cherry, raspberry

Sift together the flour, baking powder, and salt

The Method

Cream together in bowl the sweet butter and sugar. After add the eggs slowly.

Divide in half. Wrap with parchment and into the fridge for 20-30 minutes. You want to firm. Have a square tin ready with parchment on bottom. Grate half of the dough into the bottom then spread the jam evenly. Grate the other half on top. Make sure not to press the dough. You want it to look sprinkled. Bake and then let cool.

Remove from tin and finish with icing sugar on top. Cut in half then half again making 8 squares.

What are your faves for entertaining?


  1. These recipes look delicious and i need to make goodies for the school bake sale so these will be perfect!

  2. Thanks for sharing these recipes! These would be great to give to my grandson's teachers this year!

  3. been a while since I made B iscotti so thanks for a new recipe.

  4. Treen Goodwin says

    I would love to try making biscotti , , thanks for sharing the recipes , looks and sounds delish 🙂

  5. Thanks for sharing I will trying this recipe!

  6. Jeff Skidmore says

    Love both these recipes, just a few ingredients each and not to much prep!

  7. Have to try the Cherry-Lemon one ! Perfect for when the crown is in!

  8. Lisa VanBekkum says

    Love baking for the holidays, thank you for the wonderful recipes and ideas. My family is going to love these!!!


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