Fruity Christmas biscotti

Prep: 15 mins Cook: 1 hr


Makes about 72 biscuits
The perfect make-ahead gift, these will keep for up to a month after baking and look really impressive

Nutrition and extra info

  • Can be frozen part-baked and sliced

Nutrition: per biscuit

  • kcal50
  • fat1g
  • saturates0g
  • carbs9g
  • sugars6g
  • fibre0g
  • protein1g
  • salt0.06g
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  • 350g plain flour, plus extra for rolling
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tsp mixed spice
  • 250g golden caster sugar
  • 3 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • coarsely grated zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 85g raisin
  • 85g dried cherry



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 50g blanched almond
  • 50g shelled pistachio


  1. Heat oven to 180C/fan 160C/gas 4. Line 2 baking sheets with baking paper. Put the flour, baking powder, spice and sugar in a large bowl, then mix well. Stir in the eggs and zest until the mixture starts forming clumps, then bring the dough together with your hands – it will seem dry at first but keep kneading until no floury patches remain. Add the fruit and nuts, then work them in until evenly distributed.

  2. Turn the dough out onto a lightly floured surface and divide into 4 pieces. With lightly floured hands, roll each piece into a sausage about 30cm long. Place 2 on each tray, well spaced apart. Bake for 25-30 mins until the dough has risen and spread and feels firm. It should still look pale. Remove from the oven, transfer to a wire rack for a few mins until cool enough to handle, then turn down the oven to 140C/fan 120C/gas 1.

  3. Using a bread knife, cut into slices about 1cm thick on the diagonal, then lay the slices flat on the baking sheets. The biscuits can be cooled and frozen flat on the sheet at this point, then bagged and frozen for up to 2 months. Bake for another 15 mins (20 mins if from frozen), turn over, then bake again for another 15 mins until dry and golden. Tip onto a wire rack to cool completely, then store in an airtight tin for up to one month, or pack into boxes or cellophane bags if giving as gifts straightaway.

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Comments (173)

martindukeuk's picture

These came out perfectly and were far easier than I'd imagined they would be. As suggested by a previous commenter I added the fruit (I used cranberries, apricot and chopped hazelnuts) just as the mixture was coming together. Because the mixture then wasn't over worked I didn't find it at all too sticky to handle.

LucyTheSquirrel's picture

Great recipe - If you like them a bit softer as I do you can bake them once for about 40 minutes. I think it makes them even nicer! :)

MengP's picture

Made this last year and absolutely enjoyed it. However, my dough was so stick it was nearly impossible to handle. Any idea what I did wrong?

marychef's picture

I've just had a go at these and I'm fairly sure I followed the recipe exactly, but when I mixed it a got a really sticky mess. And I mean really sticky, half the mixture has gone down the sink because I couldn't get it off my hands any other way. There certainly isn't enough mixture left to make 72 pieces - unless they are for very small elves. Any idea where I went wrong?

rhi_26's picture

I've just made these for the second time and found my dough to be stickier than the first time. I think the longer it's kneaded for the stickier it gets. On the first batch I mixed in the fruit and nuts as soon as the mixture started to clump, which meant I wasn't mixing it for very long. Whereas the second time I added the fruit and nuts once I had made the dough into a ball and it became gradually sticker the more I kneaded it to mix in ththe fruit and nuts. It still wasn't too sticky but I wonder if you mixed for a lot longer than I did?

rhi_26's picture

These are amazing! Very easy and totally delicious. Everyone will definitely be getting these as Christmas presents and I'll be making another batch before then. I forgot to add the almonds but it's worked really well anyway, they're crunchy enough so I'm wondering if almonds as well might have made it too crunchy..? I used dried cranberries instead of cherries as others have suggested which has worked well. They didn't seem to brown much but they have turned out deliciously crunchy.

hannahspruijt's picture

Amazing :) So pleased with these; made cranberry and pistachio as Christmas gifts and they've turned out perfectly. Stuck to the recipe - found the dough incredibly sticky but with the added flour on the work surface as I turned it out of the bowl it seemed fine. I think I may have over baked slightly on the first bake as they weren't as pale as I thought they should be but then they sliced without crumbling when warm enough to handle. I just reduced the time slightly for the 2nd bake and they're very yummy!

Sarahiom's picture

Made these as a practice for Christmas presents a couple of weeks ago. I swapped the cherries for dried cranberries as others has suggested. Recipe was easy to follow and quick to make, although mine did come out a little shorter than the ones in the recipe picture. Will be making again just before Christmas to put in with pressies but will sub the almonds/pistachios for chocolate chunks/more cranberries in some as I know not everyone is a fan of nuts.

emmabohne's picture

Made for the rellies at Christmas and they went down a treat!

EsmeCoward's picture


Julie loved these, she has taken me back and we are truly in love. Thank you biscotti, you have solved all my woes. At this moment in time, Julie is unpacking her bags and munching on her biscotti. This recipe is honestly the best thing that has ever happened to me :D

rosievimes's picture

So yummy! Made these as edible gifts at Christmas & they went down very well. Fairly simple to make and they keep well in an air tight container.

Izzybakes's picture

surprisingly easy! I put crumbled walnuts, pistachios, white chocolate and orange zest in mine. Delicious!

CurlysCooking's picture

I made these last year for people s Christmas gifts and they were very popular. They have the flavours associated with Christmas so are great for presents.
You can read more at my blog

amy_cupcakelady's picture

Made them for the work Chrismas buffet and they went quite quickly! Very easy to make, I even used gluten free flour and gluten free baking powder, as a colleague is coeliac, and it still worked. I just added a splash of milk as gluten-free flour is very absorbent.

wooola's picture

does anyone know how long these keep for?

coolruth's picture

About a month, it says. They've never lasted longer than that in our house!

watermead's picture

These are the easiest Biscotti I have ever made and absolutely delicious. I used gluten free flour and still very impressed with results. I agree with other comments, Its easier to use a very sharp kitchen knife, rather than a bread knife, the sawing action of the bread knife seemed to make the Biscotti crumble.

Barbora Briss's picture


codeswitcher18's picture

I have now made this recipe about four times, and not always at Christmas either (most recently, last week [September] as thank you presents. It fills the house with amazing smells and everyone loves them, particularly when bagged up for special occasions like birthdays :)
They're so much easier to make than anyone thinks, and I also agree with using cranberries instead of cherries :)

rachael_fletcher's picture

Absolutely love this recipe! Left the house smelly amazing, with all the delicious festive ingredients combining aromas... Happy to say they taste as good as they smell! Also substituted cranberries for the cherries, good decision! Can't wait to set them out on the Christmas table for the family to enjoy!


Questions (4)

MengP's picture

I made this twice now and absolutely love it but the doughs were so sticky, it was nearly impossible to handle. Does anyone know what I have done wrong?

goodfoodteam's picture

We can't be sure what the problem was but it sounds like the quantities were slightly off. Ensure your scales are weighing correctly, digital scales tend to be the most accurate. You could try using smaller eggs as another suggestion. We're glad the end result turned out well.

AmeliaPond1997's picture

I was wondering if this recipe would work with gluten free flour, and if so, what would I need to do to make it work as well as this recipe?

goodfoodteam's picture

Yes you can, and you just need to do a straight substitute.

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