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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.

PER BISCUIT

50 kcalories, protein 1g, carbohydrate 9g, fat 1 g, saturated fat 0g, fibre 0g, salt 0.06 g

Latest comments and suggestions

Results 21-40

• Penna

  21 December 2008

  Penna commented on this recipe

  Don't know what I did wrong but the dough was very sticky, I had to use quite a lot of flour to handle it - maybe because I used large eggs? The 'logs' didn't rise at all well and stayed moist in the middle, though tasted fantastic. Any suggestions?

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• RachelFarley

  21 December 2008

  RachelFarley rated and commented on this recipe

  

  A really easy and tasty recipe! I used dried cranberries instead of cherries, and used 3 medium eggs which worked well. I will be giving some away as christmas gifts wrapped in celophane, and will be making these again!

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• Lauren Evans

  21 December 2008

  Lauren Evans rated and commented on this recipe

  

  My very first grown-up solo baking attempt! Surprisingly professional results, these are incredibly tasty and will make top Xmas gifts - if they make it into the boxes that is! Boyfriend v happy at Xmas smell throughout house too!

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• Shelly

  23 December 2008

  Shelly rated and commented on this recipe

  

  Great easy recipe! 11 year old daughter made these without much help. Dont take 'sausages' out of oven too soon, as difficult to cut and take ages to crisp at second stage! Also found large straight knife easier to cut them than bread knife, less tearing the dough and nuts.

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• elaine

  26 December 2008

  elaine rated and commented on this recipe

  

  made these just now. I followed the recipe to the book and they turned out amazing!!!!!!!!!!!!! so happy.

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• lurvlyloz

  29 December 2008

  lurvlyloz commented on this recipe

  gave my hampers at christmas & the biscotti went down a storm! have had demands to make more :)

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• blulou

  03 January 2009

  blulou rated and commented on this recipe

  

  Why have I never made biscotti before? Probably because I would just eat them ALL, fab recipe and I gave the majority away only eating the 'scrag-ends'. They looked really great too which is helpful when its a gift. Next time I'll just be giving away half.

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• alice

  05 January 2009

  alice commented on this recipe

  Great recipe. My family loved it and it is so easy to make, I shared this recipe on my blog http://aliceayel.posterous.com/fruity-christmas-biscotti

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• Nix

  10 January 2009

  Nix rated and commented on this recipe

  

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

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• Sheri

  17 January 2009

  Sheri rated and commented on this recipe

  

  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.

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• amyratty

  30 January 2009

  amyratty commented on this recipe

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

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• Belkey

  08 February 2009

  Belkey rated and commented on this recipe

  

  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.

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• megentilly

  03 March 2009

  megentilly rated and commented on this recipe

  

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

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• PollyPants

  24 March 2009

  PollyPants rated and commented on this recipe

  

  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!

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• mariemcg

  09 April 2009

  mariemcg commented on this recipe

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

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• shelleybobbins

  04 May 2009

  shelleybobbins commented on this recipe

  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.......

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• Louloubelle

  28 May 2009

  Louloubelle rated and commented on this recipe

  

  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!

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• mmmmmmmmlekker

  14 August 2009

  mmmmmmmmlekker rated and commented on this recipe

  

  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!!

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• shelleybobbins

  19 September 2009

  shelleybobbins commented on this recipe

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

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• ROSEMARY

  05 November 2009

  ROSEMARY commented on this recipe

  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.

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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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Difficulty and servings

Makes about 72 biscuits

Preparation and cooking times

Prep 15 mins

Cook 1 hr

Vegetarian

Can be frozen part-baked and sliced

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

PER BISCUIT

50 kcalories, protein 1g, carbohydrate 9g, fat 1 g, saturated fat 0g, fibre 0g, salt 0.06 g

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