Fruity Christmas biscotti

Fruity biscotti

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(125 ratings)

Prep: 15 mins Cook: 1 hr

Easy

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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Ingredients

  • 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
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • coarsely grated zest 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 85g raisin
  • 85g dried cherry
    Cherry

    Cherry

    che-ree

    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 50g blanched almond
  • 50g shelled pistachio

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.

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Comments, questions and tips

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EsmeCoward
16th Dec, 2015
5.05
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
rosievimes
23rd Sep, 2015
5.05
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.
Izzybakes
22nd Aug, 2015
surprisingly easy! I put crumbled walnuts, pistachios, white chocolate and orange zest in mine. Delicious!
CurlysCooking
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 http://www.curlyscooking.co.uk/?p=2513
amy_cupcakelady
20th Dec, 2014
5.05
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
19th Dec, 2014
does anyone know how long these keep for?
coolruth
24th Dec, 2014
5.05
About a month, it says. They've never lasted longer than that in our house!
watermead
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
5.05
delicious!
codeswitcher18
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 :)

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