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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amy_cupcakelady's picture
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Made them for the work Chrismas buffet and they went quite quickly! Very easy to make, I even used gluten free flour and gluten free baking powder, as a colleague is coeliac, and it still worked. I just added a splash of milk as gluten-free flour is very absorbent.

wooola's picture

does anyone know how long these keep for?

watermead's picture

These are the easiest Biscotti I have ever made and absolutely delicious. I used gluten free flour and still very impressed with results. I agree with other comments, Its easier to use a very sharp kitchen knife, rather than a bread knife, the sawing action of the bread knife seemed to make the Biscotti crumble.

Barbora Briss's picture
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delicious!

codeswitcher18's picture

I have now made this recipe about four times, and not always at Christmas either (most recently, last week [September] as thank you presents. It fills the house with amazing smells and everyone loves them, particularly when bagged up for special occasions like birthdays :)
They're so much easier to make than anyone thinks, and I also agree with using cranberries instead of cherries :)

rachael_fletcher's picture

Absolutely love this recipe! Left the house smelly amazing, with all the delicious festive ingredients combining aromas... Happy to say they taste as good as they smell! Also substituted cranberries for the cherries, good decision! Can't wait to set them out on the Christmas table for the family to enjoy!

vicki1605's picture

I substituted festive dried cranberries for the cherries, but these were fantastic! I made a double batch and wrapped them up in cellophane bags to give away as a gifts. Will make again.

ramc's picture

Great recipe, lovely biscuits- lovely even after the first cook. I also opted for the cranberry version given the season, added pistachios and a few drops of vanilla essence- lovely christmas gifts! Have patience when kneading the dough- you feel like it's never coming together but it really does in the end!

gooseberrycrumble's picture

These are dangerous! Do not make them if you are dieting! Adaptations I made (from others' suggestions) included the addition of almond essence (half teaspoon), combining all ingredients at once and baking for only 5 mins each side on second bake.

aosa17's picture

I had a first go at these yesterday and I'm pretty happy with them! I swapped the cherries for dried cranberries as other comments had suggested and everyone in work has said they smell and taste delicious. The only comment would be that they were very difficult to cut without the crust breaking and crumbling - does anyone have any tips for this? I used a bread knife and cut one batch straight from the oven, the other batch after cooling for 15 minutes. I'd like them to look good too as I plan to sell them!

ida36165's picture

Don't use a serrated knife - once you can comfortably handle them from the oven cut with a really sharp chopping knife....I generally sharpen it just before I start to make sure it is really up to the task. Use a smooth bread cutting motion and limit the see-sawing to short cuts. Mine turn out perfect that way :) Good luck!!

laonie's picture

I intended to make these on the weekend, but was distracted by the link below for pistachio and rosewater biscotti so I made them. They're divine and the scent through the house while they were baking was lovely. I actually like the method for those better than this. You beat the eggs and sugar together until creamy and doubled in volume, add the dry ingredients and then add the nuts etc. I'm going to make this Christmas version for sure, but I'lll use the other method.

fawcett001's picture
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These biscottis are truly gorgeous. I made them as favours for my wedding in Italy and they received lots of praise from the locals!

soonick's picture

This was the first and still the best biscotti recipe that I have baked. Given to friends as gifts, I just soak up the positive comments. I was even told that I could sell them to the Italians! Move over cupcakes and macaroons there is a new kid on the block! More of the same please.

dee-lectable's picture

Easy recipe to follow and turned out just as described. Made as Christmas gifts for family/friends which was loved by all. Loved eating it as the Italians do, dunked in good Italian coffee. Passed on recipe to my sister in law who has adapted it as she doesnt like the fruit in it, but includes almonds. Am doing this recipe again to take a prettily packaged gift for my hostess for a dinner party at the end of the week.

carrotcustard's picture
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Incredible tasting and a really forgiving recipe. Forgot to add the nuts and fruit filling before baking, realised after about 5 mins in the oven, quickly scraped the warm dough into a bowl with the fillers and mixed, rolled again and back in the oven within 5 mins, still came out perfect.

geordielass33's picture
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mixture was dry at first but then went wet and sticky - persevered and biscotti came out great. Impressed my friends and family!

grr503's picture
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I made these for Christmas this year and they went down a storm, people picked them to eat over all other chocolate and treats in my house.
Used cranberries rather than cherries (more festive), they very very easy to make and looked very professional.

oddspod's picture
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Really easy to make, and the result is amazing. I used cranberries instead of cherries (as I can't find dried cherries, and cranberries are more festive). I've also tried it with chopped up dates, which worked but wasn't as colourful.

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