Italian Christmas Cookies: Biscotti, Butterballs, and Pignoli

Ingredients

Biscotti: Makes 50–60 cookies

• ½ cup plus 2 tablespoons brown sugar
• ¼ cup plus 2 tablespoons white sugar
• 2 large eggs, plus 1 large egg yolk
• 2 teaspoons almond extract
• 1 cup all-purpose flour, plus more for dusting
• 1 teaspoon baking powder
• ⅛ teaspoon fine sea salt
• 1½ cups raw whole almonds (with skins)
• 1 tablespoon water
• 1 pound high-quality dark chocolate, such as Jacques Torres 60% dark chocolate

Butterballs: Makes about 24 cookies

• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1 tablespoon plus 1 cup powdered sugar
• ½ teaspoon pure vanilla extract
• 1 cup all-purpose flour
• ¼ cup walnut pieces

Pignoli: Makes about 32 cookies

• ½ cup white sugar
• ½ cup powdered sugar
• ¼–½ cup all-purpose flour
• ⅛ teaspoon fine sea salt
• 8 ounces almond paste
• 2 large egg whites
• 1 cup pine nuts

Instructions

1. 1
   Biscotti: Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
2. 2
   Using a stand mixer fitted with the paddle attachment, beat together both sugars, the 2 whole eggs, and the almond extract until light and fluffy. Add the flour, baking powder, and salt and mix until well combined. Add the whole almonds and blend until mixed in. The dough will be loose.
3. 3
   Divide the dough in half. On a floured surface, quickly roll each half into a long log the length of the baking sheet. Place the dough logs on the lined baking sheet, leaving space between the two logs.
4. 4
   Whisk together the egg yolk and water and brush the tops of the logs with the egg wash.
5. 5
   Bake for 20–25 minutes, rotating the pan halfway through, or until the logs are a deep golden brown and the centers spring back to the touch.
6. 6
   Transfer the logs to a wire rack and cool for 10–15 minutes before cutting. Lower the oven temperature to 325 degrees F. Using a serrated knife, slice the logs on a bias to make biscotti. (If the log cools completely before cutting, it becomes brittle and just crumbles; if it is still too warm, the almonds roll out and the log breaks apart in chunks.)
7. 7
   Lay the biscotti slices on their sides on the same lined baking sheet and return them to the oven. Bake for 15–20 minutes, or until they are dried out with just a little bit of a toasted color. Transfer to a wire rack to cool completely.
8. 8
   Once the cookies are cooled, melt the chocolate in a double boiler or in the microwave. Dip one end of each cookie in the chocolate and place on the lined baking sheet. Refrigerate or freeze to help set up the chocolate.
9. 9
   Butterballs: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
10. 10
    In an electric mixer with the paddle attachment, cream together the butter and 1 tablespoon of the powdered sugar until soft and fluffy. Add the vanilla, flour, and walnuts and mix until incorporated.
11. 11
    Using a tablespoon, scoop equal portions of the dough. Roll the dough portions into balls and place on the lined baking sheet with a little bit of space in between (they do not spread when baking).
12. 12
    Bake for 15–20 minutes, or until the bottoms are deep golden brown. Transfer to a wire rack and let cool completely.
13. 13
    Once cooled, put the remaining 1 cup powdered sugar in a large plastic bag, add the cookies, and gently shake until coated. Remove the cookies from the bag and shake off the excess powdered sugar.
14. 14
    Pignoli: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
15. 15
    In a small bowl, sift together the white sugar, powdered sugar, ¼ cup of the flour, and the sea salt. Set aside.
16. 16
    Break up the almond paste and place it in a food processor. Add the egg whites and process until smooth.
17. 17
    Add the dry ingredients and process until smooth. Test the consistency: When scooped and placed on a baking sheet, the dough should be soft and settle into a dome but should not be too runny. If needed, add more flour, one tablespoon at a time until a soft, not too stiff dough is formed.
18. 18
    Dip a tablespoon in a cup of water, then scoop the dough into equal portions. Place the scoops of dough on the lined baking sheet. Sprinkle the top of each cookie with pine nuts.
19. 19
    Bake the cookies for about 10 minutes, or until golden brown. Let the cookies cool completely on the baking sheet.
20. 20
    When cool, carefully lift the parchment paper and flip it over onto the baking sheet so the cookies are facing down. Using a wet paper towel, dampen the parchment paper, touching the backs of each cookie. Then very carefully, starting at one corner, gently lift the paper away from the cookie.