The 20 best Christmas biscuit recipes – from brandy snaps to nutmeg shortbreads

George Fuest’s chocolate, rye and festive spice cookies, Ren Behan’s Polish gingerbread cookies, Becky Excell’s cranberry pistachio biscotti, Ana Ortiz’s alfajores de dulce de leche, Georgina Hayden’s tahini, almond and honey cookies, Ferdinand ‘Budgie’ Montoya’s paciencia cookies. Food styling: Bianca Nice. Prop styling: Kate Whitaker. Photograph: Kate Whitaker/The Observer

Kitchens scented with festive spice. Christmas biscuits, traditional and new, and many easy to make. Here, we have Trine Hahnemann’s honey hearts, Budgie Montoya’s paciencia cookies and Nigel Slater’s brandy snaps. Plus, Chetna Makan’s masala crackers and Nigella Lawson’s perfect parmesan shortbreads. Whether baking for yourself, or for presents for friends, have a very merry Christmas.

Honning hjerter – honey hearts recipe by Trine Hahnemann

Honning hjerter – honey hearts. Photograph: Romas Foord/The Observer

For maximum flavour, bake these biscuits well ahead of Christmas, and decorate them for the tree

Alfajores de dulce de leche recipe by Ana Ortiz

Alfajores de dulce de leche. Photograph: Kate Whitaker/The Observer

These melt-in-mouth biscuits with their dense, creamy filling make the perfect gift – if you can resist eating them first

Orange and ginger amaretti recipe by Justin Gellatly

Orange and ginger amaretti. Photograph: Jean Cazals/The Observer

The classic almond biscuit combined with the zest of orange and warmth of ginger

Polish gingerbread cookies with chocolate, poppy seed and candied peel recipe by Ren Behan

Polish gingerbread cookies with chocolate, poppy seed and candied peel. Photograph: Kate Whitaker/The Observer

Bring in Christmas early with this traditional Polish biscuit that gets more flavoursome over time

Nigel Slater’s recipe for brandy snaps with cinnamon cream

Brandy snaps with cinnamon cream. Photograph: Jonathan Lovekin/The Observer

Gentle handling will guarantee success with this classic Christmas biscuit

Brindisa polvorones recipe by Monika Linton and Scott Boden

Brindisa polvorones. Photograph: Kate Whitaker/The Observer

A shortbread-style biscuit – just add a dusting of icing sugar and a glass of cognac

Georgina Hayden’s recipe for tahinobiskoto – tahini, almond and honey cookies

Tahinobiskoto – tahini, almond and honey cookies. Photograph: Kate Whitaker/The Observer

An amaretti-style biscuit that’s super-quick and easy to make

Florentiner – cherry and almond florentines recipe by Anja Dunk

Florentiner – cherry and almond florentines. Photograph: Anja Dunk

An elegant biscuit that’s an ideal after-dinner treat

Cranberry pistachio biscotti recipe by Becky Excell

Cranberry pistachio biscotti. Photograph: Kate Whitaker/The Observer

A crunchy and sweet biscuit that’s gluten-free to boot

Brown butter nutmeg shortbread recipe by Rebecca Bishop

Brown butter nutmeg shortbread. Photograph: India Hobson/TBC

Caramelised butter introduces a butterscotch flavour to this crumbly biscuit

Redcurrant and coconut marshmallow wreaths recipe by Helen Goh

Redcurrant and coconut marshmallow wreaths. Photograph: Kate Whitaker/The Observer

Chewy yet light and with a tart touch – this is a riff on a treasured Aussie biscuit

White chocolate gingerbread cookies recipe by Helena Garcia

White chocolate gingerbread cookies. Photograph: Patricia Niven

A hint of ginger gives these biscuits a Christmassy flavour

Nigel Slater’s hazelnut buttercream cookies recipe

Hazelnut buttercream cookies. Photograph: Jonathan Lovekin/The Observer

A biscuit that will satisfy with its toasted nutty flavour and rich praline filling

Schoko-pfefferminztaler – chocolate peppermint biscuits recipe by Anja Dunk

Schoko-pfefferminztaler – chocolate peppermint biscuits. Photograph: Kate Whitaker/The Observer

With their super-sweet topping, these bakes pay tribute to the classic after-dinner mint

Zimtsterne – cinnamon stars recipe by Jürgen Krauss

Zimtsterne – cinnamon stars. Photograph: Maja Smend/TBC

Make the meringue topping as generous as you like with this gluten-free biscuit

Chocolate, rye and festive spice cookies recipe by George Fuest

Chocolate, rye and festive spice cookies. Photograph: Kate Whitaker/The Observer

Fudgy in texture, this dark chocolate biscuit makes a perfect gift

Chetna Makan’s cumin masala crackers recipe

Cumin masala crackers. Photograph: Kate Whitaker/The Observer

Dangerously moreish, this savoury biscuit that’s as good on its own as it is with cheese

Nidi di cocco all’albicocca – apricot macaroons recipe by Giuseppe Dell’Anno

Nidi di cocco all’albicocca – apricot macaroons. Photograph: Matt Russell

Handed down through the generations, this biscuit recipe calls for soaking the coconut in sugar syrup first

Nigella Lawson’s parmesan shortbreads recipe

Parmesan shortbreads. Photograph: Petrina Tinslay

A must for pre-dinner nibbles, make these moreish biscuits in advance for ease

Paciencia cookies recipe by Ferdinand ‘Budgie’ Montoya

Paciencia cookies. Photograph: Kate Whitaker/The Observer

A meringue biscuit that’s worth all the whisking