Fruity Christmas biscotti

Fruity biscotti

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(118 ratings)

Prep: 15 mins Cook: 1 hr

Easy

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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Ingredients

  • 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
    Eggs

    Egg

    egg

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

  • coarsely grated zest 1 orange
    Orange

    Orange

    or-ange

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

  • 85g raisin
  • 85g dried cherry
    Cherry

    Cherry

    che-ree

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

  • 50g blanched almond
  • 50g shelled pistachio

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.

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Comments (165)

abi_2505's picture
5

I made these to send as Christmas gifts - very easy and satisfying to make and produced a lovely Christmassy smell from the oven! I didn't turn the biscotti over in the second round of cooking - I baked for 20 mins on just one side and found this to be sufficient. I also substituted the cherries and almonds/pistachios for dried cranberries and macadamia nuts instead. Tip: I found that buying a mixed snack pack of cranberries/macadamia (in Sainsburys) was significantly cheaper than buying the individual ingredients in the home baking section.

duffer79's picture
5

I made these yesterday for my Christmas hampers, I used dried cranberries instead as could not find dried cherries...
Really easy to make & delicious!! Will be making them again.

taybrod's picture

Made them yesterday,they are going very quickly and I can see myself making them on a regular basis.

hphillips's picture

delicious and very easy. i am making them as little presents for my book club christmas party!

nikkiecooke22's picture
5

Make these every year and every year they get better and better, love this recipe makes a fantastic gift for all :)

ruby-tuesday's picture

I attempted to make my own mixed spice with cinnamon, nutmeg, ground ginger and all spice- dont do it! the mix taste horrific!

claudia_luna's picture
5

Lovely! I've just baked 1/3 of the recipe as a test and it worked pretty well! I'll bake more next week for my xmas presents. I also changed the cherries for dry cranberries and broke a little bit the pistchaios and almonds.

dizzybrunettegirl's picture
5

Sorry, forgot to rate!

dizzybrunettegirl's picture
5

Just made these this morning as thinking about using them as presents for friends - I'm not an experienced cook but these were easy, and they came out looking so professional - I have eaten biscotti in restaurants and these tasted just the same except more Christmasy because of the fruit and spices. Also made mine with cranberries, and I didn't have any mixed spice in so improvised with fresh grated nutmeg (I only had whole nutmegs), ground ginger, ground cinnamon, cayenne pepper and some crushed up cloves which still worked really well.

As this was just a trial run and it needed 3 eggs I couldn't halve it but instead made a third, just using 1 egg, which worked out just fine.

brikat98's picture
5

This is a really simple and easy biscotti recipe. I blitzed the dough in my Magimix on pulse until it started coming together, then turned in out into a mixing bowl to knead in the fruit and nuts. Made two batches in less than an hour! I did use dried cranberries instead of cherries, but were lovely. I averaged about 68 biscotti from each batch rather than the 72 quoted. Will be giving these away as teacher's gifts at the end of term!

bernadette77's picture

These turned out very well, although I got into a bit of a mess with the mixture!! I used cranberries as suggested. My oven cooks really quickly, and I found they were quite hard after the first cooking. So I left them as they were and they turned out fine. I didn't want them to be rock hard. I have put them in Christmas cellophane bags tied with red ribbon for friends. Does anyone know how long they should last?

katearbutler's picture
4

Lovely with cranberries and white chocolate!

mcgillic's picture
4

I made these for the first time at the weekend. I found that the mixture was too wet and I ended up adding quite a lot more flour to get a usable dough. I added orange and almond flavoured dark chocolate, omitting the dried fruit. They taste really good and I'll be making some more to give away as Christmas presents.

ginahill's picture
5

Great receipe. Requires a bit of energy (I think!) but worth it as they taste really good and look professional. Great Xmas present.

pink-apples21's picture
5

These are delicious and really easy. I used crystallized ginger, cranberries and dark chocolate instead. They tasted great, and disappeared pretty quickly. Will definitely make again!

cabala's picture

I TO WOULD LIKE TO KNOW WHEN YOU FROZE IT DID YOU BAKE IT THEN FREEZE IT OR FREEZE THEN BAKE LIKE RECIPE SAYS PLEASE CAN SOMEONE TELLME THANK YOU

ancalumei's picture
5

A favorite treat! I'm making it without pistachio (unsalted one is very expensive) by doubling up the almonds. I also love to add an extra tsp ground cardamom because it matches better with coffee.

beccy_marie's picture

For those of you that froze it how long did you bake before putting it in the freezer and how long did you bake after? Did you slice after second baking?

missyali's picture

i love this recipe and never tire of cooking these up. Perfect for gifts. I only seem to get about 50 biscuits out of this though I guess my slices are a little thick but I find it hard to slice them thin with all the whole nuts inside. No ones complaining though!

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