Fruity Christmas biscotti

Fruity biscotti

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(124 ratings)

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 eggs, 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, questions and tips

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rosievimes's picture
23rd Sep, 2015
So yummy! Made these as edible gifts at Christmas & they went down very well. Fairly simple to make and they keep well in an air tight container.
22nd Aug, 2015
surprisingly easy! I put crumbled walnuts, pistachios, white chocolate and orange zest in mine. Delicious!
19th Aug, 2015
I made these last year for people s Christmas gifts and they were very popular. They have the flavours associated with Christmas so are great for presents. You can read more at my blog
20th Dec, 2014
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.
19th Dec, 2014
does anyone know how long these keep for?
24th Dec, 2014
About a month, it says. They've never lasted longer than that in our house!
7th Dec, 2014
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
23rd Nov, 2014
16th Sep, 2014
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 :)
21st Dec, 2013
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!


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