Fruity Christmas biscotti

Fruity Christmas biscotti

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(114 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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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!

mistysocks's picture

Decided to make these this afternoon, very successful and delicious. Also used cranberries instead of the cherries and didn't include the almonds but added extra cranberries and raisins. Next year I will make earlier and present them in bags to give out to friends.

melaniejulia's picture
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I omitted the fruit and replaced with roughly chopped, unsalted mixed nuts; I also added a glug of good quality vanilla extract and Valencia Orange extract (Sainsbury's Taste the Difference range). They smell and taste delicious, I will definitely make these again as they are so easy and look and taste authentic.

joannepd's picture
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Made these with dried sweetened cranberries as i couldn't find dried cherries. They look lovely and are very tasty. Will definiteley make again.

fairyprincesska's picture

I had to swap the golden caster sugar for normal caster sugar; someone else said this didn't make a difference, but I found that they taste far too sweet. The biscotti look exactly like the picture above, and the recipe was easy to follow, but i can almost taste the sugar in them, I have a sweet tooth, but they're too sweet for me:-(

tracymclennan's picture
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I love this recipe, regularly make but vary the quantities of fruit and nuts adding in extra ingredients that I have in the store cupboard as I feel like it. I add a little bit of fresh orange juice to the mix when I make the dough and it makes it taste really fresh when its baked.

saratresadern's picture
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This is the third year I've made these and they never fail me. They are easy to make and it smells like Christmas is really here. I have tried all sorts of different combinations of fruit and nuts and they all work, so it's a good recipe for using up bits that you have left in the cupboard. Mine never need the whole of the second bake, 5 mins is enough in my oven otherwise you'd break your teeth on them.

sltanl's picture
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Have never done biscotti before and not being a great cook/baker...this is really fool proof! The steps look tedious but is not really and the results are really amazing biscotti! I won't be buying anymore biscotti from the shops anymore!

clairesp10's picture
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Look impressive and easy to make. Taste great, particularly when dunked in a glass of Marsala. Couldn't find dried cherries so I used dried apricots which worked well.

chocolatebuffaloe's picture

Yet again, a Christmas winner. I made them for a friend who swore they were better than his Italian mother's and proved it by finishing off almost a plate of them after a 3 course meal. A fabulous recipe! Only thing I changed was swapping the cherries for Cranberries. Enjoy!

katiebox's picture
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I baked these for the first time this weekend and brought them into work as a christmas treat for my work colleagues. They all loved them, and some of them even requested the recipe!
I changed the fruit to Cadbury Chocolate chunks and they worked excellently.
Really pleased, will defo make again!

pinkprincess1986's picture
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After reading the comments and intending to make this for Xmas pressies, I also changed the cherries for cranberries. Also used white sugar instead of golden as I didn't have any golden in. I don't think this effected the flavour much as they still taste delicious!

They were very quick and easy to make, although when cutting they did crumble a little like some of the other comments said. We did use a bread knife and a normal sharp knife and found the bread knife easier. We made the 4 logs and 3 are in the freezer ready to just pop in the oven to finish off before putting them in hampers. The 4th one we finished baking as we had to taste test it! ;) Can confirm that they are delicious. Will definitely be making again. We didn't quite get 72 though, I think this is because hubby cut them a little thicker!

almondburysunbury's picture

Made this today and it smells great. Used only almonds and a mixture of sultanas and cherries as that's what I had. Think I would use a little more orange zest next time. DOn't know how you'd get 72 out of it - I go t about 44. Great recipe :)

charly3989's picture
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Just finishing the last of the biscuits off in the oven, the ones that are done taste so yummy! I used cranberries instead also.

One thing I did want to know is how long will they keep fresh? Thi page says a month, is this correct? Its 2 weeks to xmas and i'm thinking of giving them as gifts but don't know if i should make another batch just before xmas?!

glo146's picture

Nice recipe BUT......good thing I've made biscotti before. The printed recipe in the magazine calls for 50g of flour......I thought the mixture was much too runny for biscotti and decided to look online for the recipe. Good thing I did, as the flour calls for 350g!!!
Easily fixed, but if you've never made biscotti before you may not know how the dough should look/feel.

rozlun's picture

Wow just made these today. Turned out great. Very traditional and I am so happy they didn't have any extra added fat or oils. They are going to be a part of my Christmas gifts for co-workers.

mummysanders's picture
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Ridiculously good and look so impressive. Easy to make. I forgot to put them on this year's Christmas to do list and had lots of sulking to contend with!

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