Fruity Christmas biscotti

Fruity Christmas biscotti

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(112 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr

Skill level

Easy

Servings

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

Additional info

  • Can be frozen part-baked and sliced
Nutrition info

Nutrition per biscuit

kcalories
50
protein
1g
carbs
9g
fat
1g
saturates
0g
fibre
0g
sugar
6g
salt
0.06g

Ingredients

  • 350g plain flour, plus extra for rolling
  • 2 tsp baking powder
  • 2 tsp mixed spice
  • 250g golden caster sugar
  • 3 eggs, beaten
  • coarsely grated zest 1 orange
  • 85g raisins
  • 85g dried cherries
  • 50g blanched almonds
  • 50g shelled pistachios

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Method

  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.

Recipe from Good Food magazine, November 2008

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Comments

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prisca1985's picture
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Brilliant!! Just made these!! Smell amazing, so easy to make, I used cranberries instead of cherries too and they are just so delicious! Can't wait to give them as presents in hampers for christmas! x

gabrielabrach2's picture
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they're just beautiful, i made the 'sausages' a bit too thick and biscuits came out quite long but still lovely.

sandra25's picture
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I just made a batch of these to give as presents and having tried one, it is tempting to keep them! As suggested I substituted cranberries for cherries. I think these will become a Christmas favourite.

pmaskell's picture
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Oh my goodness! I have just made a batch of these to give as presents to friends, family and the children's teachers. They are splendid. Taste beautiful and look really impressive! I had no mixed spice, but simple added a teaspoon each of ginger and cinnamon instead. Also had some dried cranberries left over from another recipe, so used them instead of the cherries. GORGEOUS!

bmowe1's picture
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I made these in readiness for Christmas gifts. I used pale caster sugar as that's all we had, and glace cherries that I had left over from a different recipe. The end result is still superb!

Very easy to make and very tasty (I obviously didn't know what else to do with the ends of each roll, once I'd sliced them).

Highly recommended!

mscupcake's picture
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Wow! Dead easy to make and lovely and crunchy, just how biscotti should be. Simple to make changes too.

Can't quite see why you make the dough and then add the fruit/nuts; I added it all together and it seemed easier to distribute evenly...........

Definitely will be making again.

amyfleurphillips's picture
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I make these very year - they are delicious! They are rock hard, but great dipped in tea. Fun to make and look/taste great!

kypnut's picture
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easy to make, and everyone loved it didn't even make it to the tin,am going to make for a cake sale and put in Christmas bags,

caveywavey's picture
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Really easy recipe...I didn't have all the relevant fruit/nuts in the right combination but did have a bag of mixed dried fruit and nuts from the supermarket and it came out a treat!

hrgoddess's picture
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How come the recipe doesn't call for butter or oil? I've made biscottis before and have always used some kind of fat. I tried making this recipe as stated and it was so awfully dry and rather than toss it in the bin, I added 2 tablespoons of melted butter to the dough. Much better! Hasn't anyone else wondered why there is not fat in this recipe?

stevehayle's picture

There is no fat in the recipe because there isn't supposed to be any in the recipe!
They are hard and dry because they are meant to be dunked into Vin Santo, an amber coloured Italian dessert wine.

cornishpinky's picture

Made these last Christmas as gifts, went down so well think I'll have to do them every year now!

suzlovescake's picture
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I also used cranberries in this recipe rather than cherries as some have suggested - it made for a more Christmasy feel to the recipe. It seemed quite strange at first as the dough was very sticky and I thought there was no way it would come together but it did in the end so rest assured! Very tasty and think these will become a regular at home as they keep for so long.

alexrockett's picture

Fab recipe, tasted gorgeous. Made the house smell all Christmassy too!

eliraud's picture
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I first made this recipe 3 years ago as an alternative Christmassy rusk for my grandson. I have acquired two more grand-children since then and the recipe has now become a family favourite at Christmas. The adults seem equally fond of these delicious biscuits and sometimes we eat them the italian way by dunking them in a sweet wine like sherry. Utterly scrumptious!!

annewhittaker's picture
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Really good recipe, easy to do but I always find I need extra flour else the mixture is just too sticky. I also add extra fruit, about 100g - mixture of dried cranberries and cherries and double the amount of mixed spice. I toast the almonds whole too before adding them to the mixture and it adds a lovely roasted-nut flavour and have a better bite. They're very popular and a satisfying bake! A good recipe to mess around with too and try your own spin on using different ingredients, I'm going to try a mixed nut one next.

3baggaleyz's picture
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Try soaking the raisins in amaretto - absolutely deliciuos

mooniegray's picture
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Made a couple of batches over Christmas, some for us and some for prezzies.. went down a storm.

elsabrooks's picture
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Easy to make and everyone loved them. I used sour cherries as that is all i could find, they added a nice zing to the biscuits. I will be making these again!

elsabrooks's picture
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Easy to make and everyone loved them. I used sour cherries as that is all i could find, they added a nice zing to the biscuits. I will be making these again!

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