How To Make Soft Biscotti Christmas Knots

Need a recipe for an easy Christmas Cookie? Let me show you how to make Soft Biscotti Christmas Knots! You will be amazed how easy these are!

Can you believe that it’s less than one week until Christmas?*  I know, me neither!  Where has the time gone? I swear it was just September and I was trying to figure out what my theme for the holidays was going to be this year!

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Now we are in the final countdown to Christmas Day! And what better way to start off the week than with a cookie exchange!  Virtual of course!

I am kicking off the final countdown to Christmas Day and celebrating with my friends, Sue from Shop at Blu and Juliet at A Loverly Life

I met these lovely, talented ladies in person at the blogging convention that I attended over the summer.  They are amazingly giving people!  I hope you will take the thyme to check out their blogs while you hop over to check out their recipes!

Sue is sharing her recipe for Flo’s Hunky Cookies.

Juliet is preparing cookies to leave for Santa at A Loverly Life

These recipes are all perfect to share with a cup of cocoa, tea or coffee.

Let’s get started!

But first, we need to have a quick visit with Santa! 

When I was 2 1/2, my Mom took me to visit Santa.  Like most children, I  sat on Santa’s lap and asked him to bring me wonderous things.   I believe I am telling him I wanted him to bring me his Santa house so I could use it for my herb shop.  It looks like I am saying “and the check out counter will go here and the wreaths will go there…”. 

Santa Really Does Have Green Eyes Just Like My Daddy

Thyme to get Bakin’

If you have been following on my blogging journey, you may have already picked up on the fact that I like quick and easy recipes, crafts, projects, etc.  I may be a tad impatient and like to see results quickly!  When I was asked to share a cookie recipe, I knew I needed to find one that fit my quick and easy requirements!  These Soft Biscotti Christmas Knots are perfect!  They look much more complicated than they really are!

Soft Biscotti Christmas Knots

an easy to make soft biscotti that can be decorated with different colors of nonpareils

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

icing & decorating 15 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 36 cookies

Equipment

• Electric Mixer, preferably with a paddle attachment. I used an electric mixer with regular beaters.
• baking sheets
• parchment paper or silicon mats
• spatula
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 1 stick unsalted butter softened at room tempuratur
• 1/2 cup sugar
• 3 eggs
• 1 teaspooon baking powder
• 1/4 cup milk
• 1/2 tsp baking soda
• 3 cups flour
• 2 teaspoons vanilla extract

Instructions

 

• Preheat oven to 400 degrees
• Line baking sheets with parchment paper or silicon mats
  
• Using the electric mixer, cream the butter & sugar together until light & fluffy. this will take about 3 minutes with the electric mixer.
  
• After the butter & sugar is light & fluffy, add the eggs, milk & vanilla and mix until all ingredients are combined
  
• Add all the dry ingredients to the batter and blend well
  
• resulting dough will be soft but not sticky
  
• use a tablespoon measuring spoon to scoop out the dough
  
• roll the tablespoon of dough into a rope
  
• twist into a knot and place on the parchment lined baking sheet
  
• Bake at 400 degrees for about 10 min. Biscotti cookies will be lightly brown on the bottom
  
• allow to cool, once cool ice and decorate

Notes

Recipe will make approximately 3 dozen soft biscotti

The parchment paper made clean up a breeze!  

The total time estimate does not include the time for the cookies to cool before icing them.  I think it took about 20 to 25 minutes for my cookies to cool before I iced them.

Tried this recipe?Let us know how it was!

Confectioner's Sugar Icing

an icing similar to a glaze for use on cookies, cakes & pastry

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

icing and decorating the cookies 15 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine American

Servings 2 cups of icing

Equipment

• measuring cup
• measuring spoon
• spatula

Ingredients

  

1x2x3x

• 2 cups confectioner's or powdered sugar
• 4 tablespoons milk
• 1/2 teaspoon vanilla extract
• Christmas colored nonpareils can use different colors depending on the season

Instructions

 

• Mix the confectioner's sugar and milk together
• add vanilla extract, blend well. Icing will be a bit runny, this is ok.
  
• dip the cooled cookies in the icing or use a spatula to ice the cookies.
• top with sprinkles and allow the icing to dry completely before storing in an airtight container.
  

Notes

A word of caution: some nonpareils may "run" after the cookies are made.  If you are unsure, it is best to make these cookies the day you will serve them.  The brand of nonpareils I used did not run.  I used Mistletoe Magic Sprinkles that I found on Amazon. 

Keyword confectioner's sugar, glaze, powdered sugar

Tried this recipe?Let us know how it was!

Speaking of Hot Cocoa, here is my recipe for Kim’s Chocolate Sauce

It makes a delicious Hot Chocolate!  I even use the sauce in my coffee almost every morning!

Kim's Hot Chocolate Sauce

A delicious chocolate sauce that is perfect for frozen hot chocolate, hot cocoa or any drink that needs a bit of chocolate goodness

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 0 minutes mins

Cook Time 0 minutes mins

Course Drinks

Cuisine American

Servings 8 servings

Calories 87 kcal

Equipment

• 1 quart saucepan
• glass pint jar with lid
• funnel
• wooden spoon

Ingredients

  

1x2x3x

• 3/4 cup Sugar
• 1/2 cup Dutch Process Cocoa do not use coco mix
• 1/4 tsp Cinnamon
• 1 1/3 cups Water
• 1 tablespoon Vanilla

Instructions

 

• In 1 quart saucepan, mix sugar with cocoa and cinnamon until fairly lump free.
  
• Stir in water and cook over medium heat , stirring often , until syrup comes to a boil.
  
• Remove from heat, stir in vanilla, cool to room temperature.
  
• Pour into glass pint jar, cover with lid and refrigerate up to 4 weeks.
  
• Makes about 2 cups , enough for 8 servings
  

Notes

FROZEN HOT CHOCOLATE :  Pour 1/4 cup heavy cream and 1/4 cup chocolate syrup into blender.  Add 1 cup crushed ice, cover and blend on high until smooth and slushy, pulsing motor to move mixture through blades.  Spoon into a chilled glass.  Makes 1 serving.  

HOT COCCOA:  Heat 1/4 cup syrup with 2/3 cups milk in saucepan over low heat or heat in mug in microwave.  Makes 1 cup.  

Nutrition

Calories: 87kcal

Tried this recipe?Let us know how it was!

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• this post first appeared in December 2021.  I have updated it with new information.