In my kitchen


Welcome to the best part of my life. I will share here my passion for family, food and feeding them, it is truly feeding a crowd!


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Life is short, try something different! R.F.

Fruit Fly Trap in 40 Seconds.

Life is short, laugh more, worry less. R.F.
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Holiday Citrus Biscotti

Holiday Citrus Biscotti

Holiday Citrus Biscotti

Even though I gave a basic recipe to make biscotti, many have asked me for some of my favourite recipes, in regards to what flavours I like to put together. As the Holidays are approaching, many of us like to fill cookie jars and tins with cookies and bars, I will try to get as many biscotti recipes done for this only!

I do have to hide anything I make, even my children who used to think biscotti were dry and tasteless are raiding my jars and depleting my stock!  Biscotti or any bars, cookies would not last in the lovely glass jars I like to place on my mantle, but if I do get it all done, I will surely take a picture to put up.

This recipe is different from my others; I gave it an added touch by macerating the dried and candied fruit in alcohol and that gives them an extra Holiday kick. They are very pretty to look at and I will hide them till I want them in a jar.

Please keep in mind that biscotti are the perfect hostess gift, they are also the perfect dessert to a large meal. They are so versatile because they are good served with wine, a dessert wine, expresso, or any tea. Don’t forget babies love them too, they seem to be the best teething cookie of all!

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3 eggs

1 c. *sugar (natural or refined)

2 ½ c. flour

1 tsp. baking soda

½ tsp. baking powder

½ tsp. salt

½ c. sliced or slivered almonds

½ c. diced dried cranberries

1 tsp. vanilla

Zest of one lemon and one large orange

2 tbsp. Cognac or other favorite booze


½ c. powdered sugar

Lemon and orange peel

1 tbsp. either lemon or orange juice

Macerate the citrus peel in the Cognac or liquor of your choice for 10 minutes. Then pour over the cranberries while you continue preparing the mixture ahead. 

In a mixing bowl, beat the eggs, sugar and vanilla.

Add the macerated fruit in with the liquid it macerated in.

In a separate bowl measure out the flour, baking soda, salt and almonds. Stir the ingredients till well mixed.

Beating on medium low, add the flour mixture to the egg mixture. The dough should be tacky (sticky to the touch).

Form two logs of equal proportions, (app. 14 x 2-3 x 1 inch high) and place on a sheet pan covered with parchment paper.  Bake in a 350 ° oven for 25 minutes.

Note: If you are not glazing your biscotti or dipping them in chocolate, you could brush with a beaten egg white for a lovely glossy look. 

Remove from oven and let them rest 10 minutes before slicing them in app. 1-inch-wide pieces, you can also cut them diagonally for a different look.

Lower the oven to 325°.

Place them back on the parchment covered sheet pan and bake 10 minutes more, after 10 minutes, turn them and cook them for another 10 minutes. Let cool. 

At this point, you could dip them in chocolate or glaze them. Your choice.

To glaze, stir all the ingredients till silky and drizzle over biscotti. 

Tip: Use a serrated knife if possible to cut the biscotti. 

* When I use vanilla beans, I always place them afterwards in a mason jar with sugar, if you have that wonderful sugar somewhere in your pantry, now is a good time to use it.
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