Fruity Christmas biscotti

Fruity biscotti

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(124 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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10th Dec, 2011
Made this today and it smells great. Used only almonds and a mixture of sultanas and cherries as that's what I had. Think I would use a little more orange zest next time. DOn't know how you'd get 72 out of it - I go t about 44. Great recipe :)
10th Dec, 2011
Just finishing the last of the biscuits off in the oven, the ones that are done taste so yummy! I used cranberries instead also. One thing I did want to know is how long will they keep fresh? Thi page says a month, is this correct? Its 2 weeks to xmas and i'm thinking of giving them as gifts but don't know if i should make another batch just before xmas?!
6th Dec, 2011
Nice recipe BUT......good thing I've made biscotti before. The printed recipe in the magazine calls for 50g of flour......I thought the mixture was much too runny for biscotti and decided to look online for the recipe. Good thing I did, as the flour calls for 350g!!! Easily fixed, but if you've never made biscotti before you may not know how the dough should look/feel.
6th Dec, 2011
Wow just made these today. Turned out great. Very traditional and I am so happy they didn't have any extra added fat or oils. They are going to be a part of my Christmas gifts for co-workers.
3rd Dec, 2011
Ridiculously good and look so impressive. Easy to make. I forgot to put them on this year's Christmas to do list and had lots of sulking to contend with!
3rd Dec, 2011
I have made these for Christmas hamper for family. I am very impressed how they turned out, even my husband likes the fruit ones and he hates dried fruit. Just a tad sweet - I will add less next time, I had large eggs as well but only added some of the three egg mixture until I got the right texture - turned out well . large eggs would be too much I think. I added cranberries, raisins, chopped walnuts, chopped almonds in one half and choc chips, cranberries and walnuts in the other - all taste great. Great recipe - thanks.
3rd Dec, 2011
These are the best biscotti I've ever tasted and I can't believe how easy they are to make! I used dried cranberries instead of cherries and they were delicious, and they made a lovely festive gift in a jar with a nice ribbon on it.
28th Nov, 2011
Just finishing these off in the oven now, the smell of christmas is slowly drifting up the stairs :) I've frozen 3/4 which will be given as presents and cooking the rest. The dough was a bit fiddly and it was a bit awkward getting the fruit in, I added juice from half the orange to make the dough a bit more pliable and a little more flour which worked fine. I'm looking forward to giving them out as christmas presents :)
20th Nov, 2011
Made this at the weekend, used cranberries instead of cherries, turned out really well. Will be making again.
18th Nov, 2011
I have made these the last 2 Christmasses and given as gifts...will be doing the same again this year. Easy to make, taste great and look impressive :-)


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