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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mooniegray's picture
28th Dec, 2011
Made a couple of batches over Christmas, some for us and some for prezzies.. went down a storm.
27th Dec, 2011
Easy to make and everyone loved them. I used sour cherries as that is all i could find, they added a nice zing to the biscuits. I will be making these again!
27th Dec, 2011
Easy to make and everyone loved them. I used sour cherries as that is all i could find, they added a nice zing to the biscuits. I will be making these again!
24th Dec, 2011
Decided to make these this afternoon, very successful and delicious. Also used cranberries instead of the cherries and didn't include the almonds but added extra cranberries and raisins. Next year I will make earlier and present them in bags to give out to friends.
24th Dec, 2011
I omitted the fruit and replaced with roughly chopped, unsalted mixed nuts; I also added a glug of good quality vanilla extract and Valencia Orange extract (Sainsbury's Taste the Difference range). They smell and taste delicious, I will definitely make these again as they are so easy and look and taste authentic.
23rd Dec, 2011
Made these with dried sweetened cranberries as i couldn't find dried cherries. They look lovely and are very tasty. Will definiteley make again.
22nd Dec, 2011
I had to swap the golden caster sugar for normal caster sugar; someone else said this didn't make a difference, but I found that they taste far too sweet. The biscotti look exactly like the picture above, and the recipe was easy to follow, but i can almost taste the sugar in them, I have a sweet tooth, but they're too sweet for me:-(
21st Dec, 2011
I love this recipe, regularly make but vary the quantities of fruit and nuts adding in extra ingredients that I have in the store cupboard as I feel like it. I add a little bit of fresh orange juice to the mix when I make the dough and it makes it taste really fresh when its baked.
20th Dec, 2011
This is the third year I've made these and they never fail me. They are easy to make and it smells like Christmas is really here. I have tried all sorts of different combinations of fruit and nuts and they all work, so it's a good recipe for using up bits that you have left in the cupboard. Mine never need the whole of the second bake, 5 mins is enough in my oven otherwise you'd break your teeth on them.
19th Dec, 2011
Have never done biscotti before and not being a great cook/baker...this is really fool proof! The steps look tedious but is not really and the results are really amazing biscotti! I won't be buying anymore biscotti from the shops anymore!


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