Fruity Christmas biscotti

Fruity biscotti

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(127 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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9th Dec, 2016
Amazing :) So pleased with these; made cranberry and pistachio as Christmas gifts and they've turned out perfectly. Stuck to the recipe - found the dough incredibly sticky but with the added flour on the work surface as I turned it out of the bowl it seemed fine. I think I may have over baked slightly on the first bake as they weren't as pale as I thought they should be but then they sliced without crumbling when warm enough to handle. I just reduced the time slightly for the 2nd bake and they're very yummy!
25th Nov, 2016
Made these as a practice for Christmas presents a couple of weeks ago. I swapped the cherries for dried cranberries as others has suggested. Recipe was easy to follow and quick to make, although mine did come out a little shorter than the ones in the recipe picture. Will be making again just before Christmas to put in with pressies but will sub the almonds/pistachios for chocolate chunks/more cranberries in some as I know not everyone is a fan of nuts.
11th Feb, 2016
Made for the rellies at Christmas and they went down a treat!
16th Dec, 2015
AMAZING! FABULOUS! Julie loved these, she has taken me back and we are truly in love. Thank you biscotti, you have solved all my woes. At this moment in time, Julie is unpacking her bags and munching on her biscotti. This recipe is honestly the best thing that has ever happened to me :D
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!


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