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 (166)

my_dunh's picture

I'm not usually a fan of dried fruit in biscuits, was made these as little Chrismas gifts. Simple (if not rather sticky mixture to handle) recipe with delicious results. I love that I can stock them up in my freezer for last minute guests =)

pinkpanther123's picture

I don't put in the spice, not very Christmassy I know, but I prefer them that way, also if they are really jaw breakingly tough as someone commented on here, dip them in wine! like dunking a biscuit. Now we're talking! That's how the Italians (and I) eat em!

sophieahh's picture

Having had various biscuit-making disasters, these turned out perfectly. I had to add more flour as the dough was too sticky - probably from using extra large eggs.

emrobinson's picture

i've just made a batch for christmas presents - I'd forgotten to buy mixed spice so I used a homemade mix of star anise, black pepper, ginger, clove (teeny bits of each), cinnamon and nutmeg. worked a treat. Hopefully these will go down a storm (certainly the 'tester' piece was delicious with my coffee!)

simonhutt's picture

If anyone outside the UK is still wondering:

Mixed spice - coriander, cinnamon, cassia, nutmeg, allspice, ginger, cloves, cardamon

"A classic English sweet spice blend for baking. Beautifully fragrant but with an essential depth and 'body' from the coriander. Use for a fruit cake, biscuits, crumble, fruit pies or even poached fruit." (courtesy of

simonhutt's picture

This is an excellent biscotti, although you need to be persistent to create a dough. It does form though without the need for extra liquids, and the end results are excellent.

ellenwhite's picture

I made these at the weekend and they went down very well with a cup of coffee, I even gave some as gifts to friends. I added some chopped mixed peel and substituted the raisins for sultanas as I had them in the cupboard. Deliciuos result although I did find the dough a little difficult to work at first. It needed a good knead and squeeze to get it to hold together.

nikkiecooke22's picture

I've just finished making my first batch of these delicious biscotti and I will definately be making them again. They taste wonderful. I too changed the cherries for cranberries and I did find the dough very sticky and difficult to handle before rolling it out but I just added some more flour and hoped it would work. Whilst it was cooking I worried the dough wasn't rising enough but once the loaves had been sliced they looked exactly as biscotti should. I'm very pleased and the house smells divine 10/10

red_rolo's picture

have just made these gluten free
substitute flour for 175g cornmeal, 100g cornflour, 75g rice flour and 1 tsp Xanthum gum. Added g/f baking powder as per recipe and they have come out brilliantly.

shelleybobbins's picture

Cooked the ones i froze and they were just as delicious!! Going to make some more today :)

mmmmmmmmmmlekker's picture

I made these a few times now and they are just perfect! Taste very delicious fruit, a nice gift as well and very appreciated, a definite keeper!!

louise_bland's picture

These are so easy to make and completely delicious. I had so many compliments on them! However, they expand loads when cooking (or mine did) so next time I'd give them more room on the baking tray to avoid them turning into siamese twins!

shelleybobbins's picture

Just made these using pine nuts instead of pistachios, cranberries instead of cherries and some little chunks of green and blacks maya gold chocolate, these are fantastic and worked perfectly. Froze two of the logs part way through as suggested so will see how they are. I have made biscotti before and found them very difficult to slice however these were much easier. The smaller the pieces of chocolate the easier it is to slice through.......

mariemcg's picture

Fantastic recipe. Used this in Christmas present hampers for both parents and in-laws and went down extremely well. Will definitely make this again.

pollypants's picture

Why wait until Christmas! I made these last night and I substituted pistachios for brazil nuts and cherries for cranberries: the results were excellent. The family have already polished off most of them and the rest I'll take into work.
I used spend a small fortune buying biscotti to accompany my evening coffee - never again!

sfrazer's picture

Have made these several times since Christmas. A great all year round treat with a cup of tea. We love them.

eleanormayo's picture

I made these at Christmas and put in dried cranberries and dried mixed fruit & they were incredibly popular as presents in clear truffle bags tied with gold ribbon. Extremely good dipped in vin santo.

amyratty's picture

to update: v popular at christmas, next year just need to find a nice (cheap) way of packaging them...

princessfalula's picture

This biscotti went down a treat! I even sprinkled some edible glitter over the top to make it look more festive before I gave it as a gift! Would definitely make again.

nixnoonoo's picture

Made these as Christmas presents this year, they were gratefully received and devoured!


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