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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28th Nov, 2012
easy to make, and everyone loved it didn't even make it to the tin,am going to make for a cake sale and put in Christmas bags,
27th Nov, 2012
Really easy recipe...I didn't have all the relevant fruit/nuts in the right combination but did have a bag of mixed dried fruit and nuts from the supermarket and it came out a treat!
25th Nov, 2012
How come the recipe doesn't call for butter or oil? I've made biscottis before and have always used some kind of fat. I tried making this recipe as stated and it was so awfully dry and rather than toss it in the bin, I added 2 tablespoons of melted butter to the dough. Much better! Hasn't anyone else wondered why there is not fat in this recipe?
21st Dec, 2013
There is no fat in the recipe because there isn't supposed to be any in the recipe! They are hard and dry because they are meant to be dunked into Vin Santo, an amber coloured Italian dessert wine.
22nd Nov, 2012
Made these last Christmas as gifts, went down so well think I'll have to do them every year now!
16th Nov, 2012
I also used cranberries in this recipe rather than cherries as some have suggested - it made for a more Christmasy feel to the recipe. It seemed quite strange at first as the dough was very sticky and I thought there was no way it would come together but it did in the end so rest assured! Very tasty and think these will become a regular at home as they keep for so long.
4th Nov, 2012
Fab recipe, tasted gorgeous. Made the house smell all Christmassy too!
28th Sep, 2012
I first made this recipe 3 years ago as an alternative Christmassy rusk for my grandson. I have acquired two more grand-children since then and the recipe has now become a family favourite at Christmas. The adults seem equally fond of these delicious biscuits and sometimes we eat them the italian way by dunking them in a sweet wine like sherry. Utterly scrumptious!!
13th Feb, 2012
Really good recipe, easy to do but I always find I need extra flour else the mixture is just too sticky. I also add extra fruit, about 100g - mixture of dried cranberries and cherries and double the amount of mixed spice. I toast the almonds whole too before adding them to the mixture and it adds a lovely roasted-nut flavour and have a better bite. They're very popular and a satisfying bake! A good recipe to mess around with too and try your own spin on using different ingredients, I'm going to try a mixed nut one next.
28th Jan, 2012
Try soaking the raisins in amaretto - absolutely deliciuos


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