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Mistletoe Biscotti

Mistletoe Biscotti


  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon orange extract

  • 3/4 cup sugar

  • 2 cups flour

  • 1/8 teaspoon salt

  • 1 1/4 teaspoon baking powder

  • 1/2 cup dried cranberries

  • 1/2 cup white chocolate chips

  • 1/8 cup green maraschino cherries, diced and patted dry.


Pre-heat oven to 305°F.

In a small bowl, beat eggs, vanilla and orange extract together. Set aside.

In a mixing bowl, combine the flour, sugar, salt and baking powder until well blended. Slowly add egg mixture and stir until it forms a dough.

Mix in chocolate chips, and cranberries. Finally add cherries and mix until blended.

Form dough with floured hands into a 10 inch long loaf and place on a cookie sheet lined with lightly greased parchment paper.

Bake for 30-40 minutes or until dough is firm.

Remove from oven and let cool 10-15 minutes.

Transfer to a cutting board and slice diagonally to get 22-24 biscotti. Arrange Biscotti on a cookie sheet, standing up and return to oven for 15-20 minutes.  Allow cookies to cool.

Can be stored in airtight container for up to two weeks (if they last that long).