Christmas Biscotti: Santa’s Favorite

“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 . The recipes follow, enjoy!


Preheat oven 325 degrees.

Line a large baking sheet with parchment paper, then whisk together:

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, after mixture is pale yellow and blended.

Stir in:

¾ C chopped whole almonds

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!


Preheat oven to 325 degrees.


2 ¼ C flour

1 C sugar

1 t baking powder

½ t baking soda

1 t cinnamon

½ t nutmeg

2 eggs

2 egg whites

1 T almond or vanilla extract

6 ounces dried cranberries

¾ C sliced almonds

Combine dry ingredients in mixing bowl.

Whisk together eggs, egg whites and extract in separate bowl.

Mix with dry ingredients until just moist, using electric mixer on medium. Add berries and almonds.

On floured surface, divide batter to form 2 logs, shape evenly about 2 inches apart. Bake until golden brown, about 30 minutes.

Reduce oven temp to 300, and remove logs when golden, cooling for 5 minutes.

With serrated knife, cut ½” biscotti on the diagonal and place back on baking sheet, returning to over for an additional 20 minutes. Cool thoroughly and glaze with melted dark chocolate. Cool completely before packing.



2 ½ C flour

1 t baking powder

½ t baking soda

¼ t salt

2 eggs

1 C sugar

1 t vanilla extract

1 c crystallized ginger

1 C chopped white chocolate

Preheat oven to 350 degrees.

Line baking sheets with parchment paper.

In medium bowl, mix flour, baking powder, soda and salt. Set aside.

In a large bowl, musing electric mixer, lightly beat eggs, sugar and vanilla. Gradually add dry ingredients to egg mixture at low speed. Dough will be dry and crumbly. Mix until dough begins to take form.

Knead dough with lightly floured hands, until it is soft but not sticky. Divide into two logs; shape and place on baking sheet about 3” apart. Bake until golden brown, about 35 minutes. Cool for five minutes and then cut into ½” biscotti with a serrated knife.

Replace biscotti onto baking sheets, and return for second baking, until golden brown, about 20 minutes.

Let biscotti cool, and then gently coat one side with melted premium white chocolate. Let cool completely before wrapping or storing.

Yield 40.

Wayne Galya learned how exciting food could be back in Junior High, when the Wood Shop class elective was completely filled and his guidance counselor encouraged the guys who didn’t make the cut to take Cooking, instead.  “Why would I want take a cooking class? Wait a minute…cooking = girls! Heck yeah, sign me up!”  And there began his love affair with all things relating to food, making it, serving it, eating it…. Back in those days (the 70s) Culinary Art Careers had not yet become the rage, so I didn’t consider it an option and when I graduated from high school, I began a 39 year career as an Industrial Electrician.  But, I never lost my passion for the Art, and even produced my own CIA chef, my son Wayne! One of the greatest joys I have is seeing what other chefs are doing, as it challenges me in my own kitchen. Many friends and family have enjoyed the re-creation of dishes that I have savored in France Italy and the Caribbean, as well as regional dishes from across the US.