The holiday season is a time for warmth, generosity and connection, and few gifts capture that spirit better than homemade food and baked goods.

Giving food as a gift is more than a practical gesture; it’s deeply personal. For many, food is a love language — a way to express affection, gratitude and care without words. A batch of cookies, a loaf of bread or a jar of spiced nuts reflect the gift of your time, intention and thoughtfulness — qualities that store-bought items can sometimes lack. These gifts can also evoke nostalgia and remind the recipient of shared meals and cherished celebrations.

Creative and thoughtful packaging adds an extra layer of charm: decorative tins, festive boxes or reusable jars transform simple treats into memorable presents. By including a handwritten recipe card, you can elevate the gifting experience, sharing not only a tasty treat but also a favorite or treasured family recipe.

The three recipes below will minimize your time in the kitchen during the hectic holiday season yet result in special gifts you will enjoy giving and your recipient will appreciate. The packaging can be simple cellophane bags tied with festive ribbon or place the homemade treat in something useful and reusable that your recipient can enjoy for months or years to come.

Gingerbread Biscotti

PHOTO BY OLIVIA REGARD

Gift the cheese straws in a festive tin, the biscotti with a mug for tea or coffee, and the spiced nuts in a reusable jar. Ultimately, sharing food during the holidays is about more than just taste — it’s about creating moments of joy and a connection that endures long after the last bite.

Gingerbread Biscotti

Yields 30 to 34 slices.

2 cups plus 2 tablespoons all-purpose flour, plus extra for dusting

2 teaspoons baking powder

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/8 teaspoon ground cloves

A few grinds of fresh cracked black pepper (about 1/4 teaspoon)

1/2 teaspoon coarse sea salt

1/2 cup dark brown sugar

1/2 cup granulated sugar

7 tablespoons unsalted butter, melted and cooled

2 large eggs

2 teaspoons vanilla extract

1 1/3 cups toasted, chopped nuts or white or dark chocolate chunks (optional)

1 large egg white

1. Heat oven to 350 F.

2. Line one large baking sheet with parchment paper or a silicon baking mat.

3. In a large bowl, sift together the dry ingredients.

4. In a medium bowl, whisk together granulated and brown sugars with the melted butter. Whisk in the two large eggs and vanilla until fully incorporated.

5. Add the wet ingredients along with any optional additions (nuts or chocolate) to dry mixture and stir to combine.

6. Using floured hands, divide dough in half and transfer each half to the prepared baking sheet. Form the dough into flattened logs ( around 11 inches long by 3 inches wide by 3/4-inch thick).

7. Whisk egg white in a small bowl until foamy and brush over top and sides of each log.

8. Bake the logs until golden brown (approximately 20 minutes).

9. Transfer to cooling rack and let cool for 25 minutes.

10. Gently transfer each log to a cutting board. Using a sharp serrated knife, cut logs on the diagonal into 1/2-inch-wide slices.

11. Arrange slices, cut side down, on baking sheet and bake for 7 to 10 minutes, until golden underneath. Flip each biscotti and bake for an additional 5 to 7 minutes, until golden brown. Let cool on rack completely.

Cheese Straws, Rosemary Roasted Pecans and Gingerbread Biscotti

PHOTO BY OLIVIA REGARD

Cheese Straws

Yields 2 dozen or more depending on size and shape of straws.

1 cup unbleached all-purpose flour, plus more for dusting

7 ounces extra-sharp Cheddar cheese, coarsely grated

4 tablespoons unsalted butter, cut into small pieces

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

1/2 teaspoon crushed red pepper flakes

1 tablespoon half-and-half or heavy cream

1. Preheat oven to 350 F.

2. Add the cheese, butter, flour, salt, black pepper and red pepper flakes to a food processor. Pulse the mixture until it resembles coarse crumbs.

3. Add half-and-half and process until a dough ball forms.

4. Turn dough on to a lightly floured surface and knead a few times. Using a lightly floured rolling pin, roll the dough into an 8-inch-by-10-inch rectangle that is 1/8-inch thick. Refrigerate for 15 minutes.

5. With a pizza cutter or sharp knife, cut the dough into thin strips. Note: The straws can be any length; feel free to tailor the size to your needs.

6. Gently transfer the strips to a parchment-lined cookie sheet and bake the straws on the middle rack for 12 to 14 minutes, until golden brown and crisp. Let cool completely.

Note: Cheese straws can be made up to one month ahead of time. Store cheese straws in an airtight container at room temperature for up to one week or in a freezer for up to one month. Cheese straws will disappear quickly at a party.

Gingerbread Biscotti

PHOTO BY OLIVIA REGARD

Rosemary Roasted Pecans

1/3 cup fresh rosemary

1/4 cup olive oil

2 teaspoons fresh cracked black pepper

2 tablespoons granulated sugar

2 teaspoons kosher salt

5 cups pecan halves

1. Preheat oven to 350 F.

2. Remove rosemary leaves from the stem and place leaves on a cutting board. Using a rolling pin, crush the leaves, releasing the oil from the rosemary. Coarsely chop.

3. Mix rosemary, olive oil, pepper, sugar and salt in a bowl. Stir in pecans and toss to coat.

4. Place pecans on rimmed baking sheet and roast for 17-20 minutes, tossing/shaking the pan midway through baking. Let cool.