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 Aug, 2013
These biscottis are truly gorgeous. I made them as favours for my wedding in Italy and they received lots of praise from the locals!
31st Jul, 2013
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.
11th Mar, 2013
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.
30th Jan, 2013
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.
27th Jan, 2013
Try biscotti with pistachio, rosewater and clementine zest... beautiful flavours for biscotti. The recipe is here
10th Jan, 2013
mixture was dry at first but then went wet and sticky - persevered and biscotti came out great. Impressed my friends and family!
9th Jan, 2013
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.
28th Dec, 2012
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.
28th Dec, 2012
Great Christmas gift, very easy to make. I used dried cranberries and extra almonds as I had no pistachios. Look gorgeous in crystal wrap and ribbons.
25th Dec, 2012
I find the dried fruit and nuts amounts are too much so cut the amount called for in half as well reducing the sugar somewhat. I add the fruit and nuts after putting in the eggs, along with 2 tbsp of melted butter. Adding the butter makes them crispy on the outside and soft and chewy on the inside (no broken teeth!). I've made them this way 3 or 4 times now and they are a huge hit.


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