There’s something undeniably magical about the holiday season, and this year Executive Pastry Chef Kurt Karaffa is bringing that magic to life with a trio of festive creations. From warm, spiced Thanksgiving Biscotti to a classic chocolate variation, and even a playful twist on store-bought vanilla ice cream, Chef Kurt’s recipes capture the nostalgic flavors and comforting textures we crave this time of year. We’re excited to share his step-by-step recipes so you can bring a little M Culinary holiday magic into your own kitchen.
Thanksgiving Biscotti
Ingredients
8 oz Sugar
4 oz Apricots, dry diced
4 oz Crazins
4 oz Butter, melted
2 teaspoons Vanilla
3 tablespoons Water
3 Eggs
14 oz All Purpose Flour
1.5 teaspoons Baking Powder
Instructions
- Preheat oven to 350 degrees.
-
Soak crazins in hot water for ten minutes, then strain.
-
In a KitchenAid mixer fitted with the paddle, mix sugar, apricots, melted butter, vanilla, and water.
-
Add eggs, flour, and baking powder, and mix to form a loose dough.
-
Remove dough from the mixer and fold in the crazins by hand.
-
The dough will be very loose and need to be refrigerated for about an hour.
-
Transfer dough to a floured work surface and divide into four short, even logs.
-
Roll each log into a tube and place on a parchment-lined half sheet pan.
-
Bake at 350 degrees until golden brown, approximately 20 minutes.
-
Let the baked logs rest for a few minutes, then slice into .5 to .75 inch pieces.
-
Lay the slices flat on the sheet pan and bake again for 10 to 12 minutes.
Keeping It Classic Biscotti
Ingredients
8 oz Sugar
4 oz Butter, melted
2 teaspoons Vanilla
3 tablespoons Water
3 Eggs
14 oz All Purpose Flour
1.5 teaspoons Baking Powder
8 oz Milk Chocolate Chips
Instructions
- Preheat oven to 350 degrees.
Soak crazins in hot water for ten minutes, then strain.
In a KitchenAid mixer fitted with the paddle, mix sugar, apricots, melted butter, vanilla, and water.
Add eggs, flour, and baking powder, and mix to form a loose dough.
Remove dough from the mixer and fold in the crazins by hand.
The dough will be very loose and need to be refrigerated for about an hour.
Transfer dough to a floured work surface and divide into four short, even logs.
Roll each log into a tube and place on a parchment-lined half sheet pan.
Bake at 350 degrees until golden brown, approximately 20 minutes.
Let the baked logs rest for a few minutes, then slice into .5 to .75 inch pieces.
Lay the slices flat on the sheet pan and bake again for 10 to 12 minutes.
Baby, It's Cold Ice Cream
Ingredients
8 oz Sugar
4 oz Pistachios
4 oz Cherries, dry
4 oz Butter, melted
2 teaspoons Vanilla
3 tablespoons Water
3 Eggs
14 oz All Purpose Flour
1.5 teaspoons Baking Powder
2 qt., Store Bought Vanilla Ice Cream
Instructions
- Preheat oven to 350°F.
- Soak dried cherries in hot water for 10 minutes, then strain.
- In a KitchenAid mixer fitted with the paddle, combine sugar, pistachios, melted butter, vanilla, and water.
- Add eggs, flour, and baking powder; mix to form a loose dough.
- Remove dough from the mixer and fold in the cherries by hand.
- The dough will be very loose and need to be refrigerated for about an hour.
- Transfer dough to a floured surface and divide into 4 short, even logs.
- Roll each into a tube and place on a parchment-lined sheet pan.
- Bake at 350°F until golden brown, about 20 minutes or so.
- Let cool briefly, then slice into .5-.75 inch pieces.
- Lay slices flat on the sheet pan and bake again for 10–12 minutes.
- Once the biscotti are completely cool, soften the store-bought vanilla ice cream, crush the biscotti, and fold them into the ice cream.
We hope these festive recipes inspire you to bring a little holiday magic into your kitchen. Whether you’re baking for friends, family, or just treating yourself, Chef Kurt’s creations are sure to delight and spread cheer. From the cozy crunch of biscotti to the playful twist on ice cream, these treats are the perfect way to celebrate the season. Happy baking and happy holidays from all of us at M Culinary!
