Straight-on shot of assembled biscotti Christmas tree.

Chocolate-Dipped Buckwheat, Hazelnut, and Fig Biscotti Christmas Tree

  • Author: Kris Osborne
  • Prep Time: 2 hours
  • Cook Time: 50 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: Enough for 1 tree or lots of individual biscotti 1x
  • Category: Dessert
  • Method: Easy


Impress your guests with this easy-to-assemble biscotti Christmas tree.



  1.  cup (185g) whole wheat flour
  2. 3/4 cup (120g)  buckwheat flour
  3. 2 cups (300g) all-purpose flour
  4. 1/2 cup (60g) almond flour/meal
  5. 4 teaspoons baking powder
  6. 3/4 teaspoon fine grain sea salt
  7. 12 tablespoons unsalted butter (1 1/2 sticks or 170g), room temperature
  8.  cups ( 225g) natural cane sugar
  9. 4 large eggs
  10. 2 1/2 teaspoons hazelnut extract
  11. 1 teaspoon vanilla extract
  12. Zest of one navel orange
  13. 3/4 cups (105g) hazelnuts, coarsely chopped
  14. 8 oz (228g) semi-sweet chocolate chips



  1. Line two 13×18 baking sheets with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, buckwheat flour, almond flour, baking powder, and salt.
  3. Using a stand mixer or electric beaters, cream together butter and sugar until pale and fluffy. Add eggs, one at a time, mixing after each addition. Mix in the hazelnut extract, vanilla extract, and orange zest.
  4. Add flour mixture, 1/3 at a time, mixing slowly after each addition.
  5. Mix until flour is just incorporated then fold in the chopped hazelnuts and figs with a wooden spoon.
  6. Divide dough (ideally by weight) into 3 equal portions (just over 1 pound each). With lightly-floured hands, and working directly on the parchment paper, shape each portion into a flat-topped tree (triangle). It should measure 7 inches along the base, 2 inches along the top, and 10 inches along each of the sides. Use a hard edge, like a bench scraper, to form straight edges and sharpen corners by pressing it against the dough. (There should be one tree on 1 baking sheet and 2 trees on the other. It may be necessary to use 3 baking sheets. Chill dough for 30 minutes.
  7. Preheat oven to 350, and position one rack in the upper third of the oven and the other in the lower third.
  8. Bake for 20-22 minutes, until biscotti just begins to turn golden brown at the edges, rotating pans halfway through. Cool for 30 minutes.
  9. Beginning at the base, use a long, serrated knife to smoothly and carefully slice 5/8-inch wide parallel slices on each of the three trees.
  10. Place the slices on their sides and bake 20 minutes, gently flipping halfway through. Biscotti should be dried and lightly browned. Transfer to wire racks to cool completely.
  11. Melt the chocolate in a medium, shallow bowl (easy for dipping the biscotti) in the microwave for 15-30-second intervals at a time. Chocolate seizes fast, so stir vigorously with a spoon after each interval. Continue until completely melted and smooth. Alternatively, you can melt the chocolate using a double boiler.
  12. Dip one side of each biscotti in the melted chocolate and place back on the wire racks to harden. Alternatively, pour the chocolate into a piping bag and pipe a drizzled look onto them. If you opt for this route, the shallowness of the bowl does’t matter.

Tree Assembly

  1. Starting with the 3 longest biscotti, form a triangle on your desired plate or cake stand. Take the next 3 longest biscotti and create a Star of David triangle by arranging another upside down triangle on top of the base triangle. See video for reference. Continue this process until all of the cookies are used up, going from largest to smallest biscotti.
  2. Bask in all your glory.


The biscotti can be made and frozen without the chocolate several weeks in advance.

The recipe and tutorial are BARELY adapted from Gather and Dine where I first saw this post years ago. A similar tutorial was also published on Sur la Table.

Keywords: Biscotti, Christmas, Tree, Buckwheat, Hazelnut, Fig, Cookie