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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24th Dec, 2012
Works perfectly! I used cranberries instead of cherries. Made this to put in Christmas hampers. Really pleased with the results.
22nd Dec, 2012
Very easy recipe, just used sultanas instead of raisins. I found the 15 mins each side was fine in my electric and my gas oven. Made some for gifts for Christmas and gave some to my family. Looks like I need to make another batch as they disappeared in a day!
21st Dec, 2012
Excellent biscotti. I added fresh dates. I hae made a second batch to give as Christmas pressies!
16th Dec, 2012
Brilliant!! Just made these!! Smell amazing, so easy to make, I used cranberries instead of cherries too and they are just so delicious! Can't wait to give them as presents in hampers for christmas! x
14th Dec, 2012
they're just beautiful, i made the 'sausages' a bit too thick and biscuits came out quite long but still lovely.
11th Dec, 2012
I just made a batch of these to give as presents and having tried one, it is tempting to keep them! As suggested I substituted cranberries for cherries. I think these will become a Christmas favourite.
7th Dec, 2012
Oh my goodness! I have just made a batch of these to give as presents to friends, family and the children's teachers. They are splendid. Taste beautiful and look really impressive! I had no mixed spice, but simple added a teaspoon each of ginger and cinnamon instead. Also had some dried cranberries left over from another recipe, so used them instead of the cherries. GORGEOUS!
2nd Dec, 2012
I made these in readiness for Christmas gifts. I used pale caster sugar as that's all we had, and glace cherries that I had left over from a different recipe. The end result is still superb! Very easy to make and very tasty (I obviously didn't know what else to do with the ends of each roll, once I'd sliced them). Highly recommended!
29th Nov, 2012
Wow! Dead easy to make and lovely and crunchy, just how biscotti should be. Simple to make changes too. Can't quite see why you make the dough and then add the fruit/nuts; I added it all together and it seemed easier to distribute evenly........... Definitely will be making again.
28th Nov, 2012
I make these very year - they are delicious! They are rock hard, but great dipped in tea. Fun to make and look/taste great!


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