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Recipe: Christmas Biscotti


A note from the Chef: Biscotti are a perfect coffee complement to serve to your holiday guests, or just add them to your pastry tray.  They also can be enjoyed anytime of day with a good coffee, tea or hot chocolate. Biscotti can be frozen and will keep for at least 2 to 3 months so one can enjoy them anytime.

Chef Stephan Schulz


• 1 cup of Roasted whole almonds 

• 2 and 1/4 cups of all purpose flour 

• 1 and 1/2 teaspoons of baking powder 

• 1/2 of teaspoon salt note are used Himalayan salt, it really adds more flavour

• 1/2 granulated sugar 

• 3/4 of brown sugar 

• 3 eggs (take the egg out of the cooler about 1/2 hour before) 

• 1 egg for egg washing biscotti before going into the oven.

• 1/2 of good olive oil • 1/2 teaspoon pure almond extract 

• 1/2 teaspoon pure vanilla extract 

• ½ lemon (Squeeze the juice)

• 1/2 orange (Squeeze the juice)

• 1 teaspoon of lemon zest 

• 1 teaspoon of orange (shave thin orange skin for zest make sure there is no white colouring under the skin)

What you will need to prepare this recipe

• Oven

• Two mixing bowls

• Medium sized whisk 

• One wooden spoon

• Parchment paper

• Cookie tray, (baking tray) 

• Measuring cups

• Pastry brush

• A lemon zester (can both be used for lemon and orange)


• Preheat oven to 163 C (325 F) 

• In a bowl, whisk together all dry ingredients, flour, salt, sugar, baking powder and set aside

• In the next bowl mix together eggs olive oil extract and zest then wish together and set aside.

• Line your baking sheets with parchment paper• Mix the flour with your wet ingredients, then fold in your almonds (Note if you find the mixture is to dry squeeze some orange juice on top and mix) 

• Once well mixed, scoop out your batter onto a flower dusted table top and form it into a round ball, then cut dough in half and form into a long log.

• Place both logs onto the cookie sheet (To better handle the dough have your hands a little bit damp).

• Egg wash the on the top of the biscotti and placed into the oven for approximately 30 to 35 minutes or until golden brown.

• Remove from oven, let cool. Once cooled remove the logs and placed them onto a cutting board. Slice with a bread knife into half to three-quarter inch sick pieces.

• Place the cut pieces onto a cookie sheet with parchment paper and bake for 15 minutes or so until the cut edges turn slightly brown. 

• Remove from oven and place into a wire rack to cool. 

Happy holidays from my family to yours

Chef Schulz 

Chef Stephan Schulz works across Canada with corporations and with food brokers developing recipes for major restaurants and restaurant chains across Canada. Follow Chef Schulz on instagram: https://www.instagram.com/chef_schulz, for his daily recipe and plated photo posts.

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