• Cooking Time: 50
  • Servings:
  • Preparation Time:


“Let me see…why is Santa so happy to park his reindeer and use our home as a stopover on Christmas Eve?”

Let’s start with the goodies we have waiting for him: a snifter of rum spiked Egg Nog dusted with freshly grated nutmeg, and a gorgeous assortment of homemade Biscotti!

Here Santa enjoys his annual treat of Chocolate drizzled Lemon and Almond Biscotti, Berry Almond Biscotti, and Ginger – White Chocolate .


  • For Biscotti:
  • 2 C flour
  • ¾ C cornmeal
  • 1.5 t baking powder
  • 1 t salt
  • In another bowl, beat:
  • 1 C sugar
  • 3 eggs
  • Add zest of 3-4 Lemons,
  • ¾ C chopped whole almonds
  • Chocolate Glaze:
  • 6 ounces of dark or bittersweet chocolate
  • 1 teaspoon vegetable oil


  • Preheat oven 325 degrees.
  • Line a large baking sheet with parchment paper, then whisk together: Flour, Cornmeal, Baking Powder, Salt.
  • In another bowl, beat: Sugar, Eggs, Lemon Zest. After mixture is pale yellow and blended, stir in Almonds and dry ingredients and let dough rest for 5 minutes.
  • Divide the dough into 2 equal parts, and with moistened hands roll the dough into log shapes about 3 inches apart on baking sheet.
  • Bake for 35 minutes, or until light golden, and cool for 5 minutes.
  • Using a serrated knife, slice ¾ inch diagonal slices. Place slices on baking sheet, return to oven for additional 15 minutes, or until pale golden. Cool completely on wire rack.
  • In a double boiler, melt 6 ounces of dark or bittersweet chocolate with 1 teaspoon of vegetable oil.
  • Using a large tablespoon, liberally drizzle the chocolate on the biscotti, leaving exposed areas. Cool completely in refrigerator.
  • Recipe yields about two dozen biscotti. Will keep for several weeks in an airtight container, great for gift giving!

Categories: Christmas  Cookies 

Author Credit: Anne and Wayne Galya

Website Credit:

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