Fruity Christmas biscotti

Fruity biscotti

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(149 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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15th May, 2020
Replaced mixed spice with half teaspoon of almond essence, and made with 60 g of pistachio, 60 g of hazelnuts and 100 g of almonds - instead of fruit etc. Delicious! Fab recipe.
18th Dec, 2019
Excellent recipe - turned out perfectly. They taste delicious. Made to give as Christmas gifts but have definitely eaten plenty myself!
vintagemunchkin's picture
24th Nov, 2019
Three thumbs up from me. I too replaced the cherries with cranberries for a more festive bake. I agree that a serrated knife makes the biscuits crumble. I twice baked half, and put half in the freezer to bake closer to Xmas. Big hit with husband and I and my toddler enjoyed sharing my cuppa and dipping his biscotti!
Marianna Z's picture
Marianna Z
16th Nov, 2019
Worked great on my first shot at biscotti! I used candied orange peel instead of regular zest and it worked great too. Cheers from Texas!
foodieburton's picture
13th Nov, 2019
Very easy with fab crisp biscotti perfect with coffee.
10th Oct, 2019
Wow, excellent, baked for the first time last weekend, now making them for Macmillan Coffee morning this weekend. Great taste.
1st Dec, 2018
Yummy. Turned out perfectly.
9th Dec, 2017
Just about to make these again. A definite winner of a recipe and I've yet to find anyone who doesn't like them. You can be quite flexible with the ingredients which I love. Last time I added dried blueberries and cranberries and they were amazing. Easy to make, tasty and great to give as a gift. I'd recommend anyone to try them.
6th Dec, 2017
Delicious and simple to make. I have made them a couple of times now and our favourite version is with pure nuts (a mixture of almonds, hazelnuts and pecans). Good Christmas presents for teachers.
surfnirvana's picture
7th Nov, 2017
I’ve made these quite a few times now and every time they come out really well and taste delicious! They last for ages - that’s if they aren’t eaten up right away.


3rd Mar, 2019
Replacing eggs. We don't eat egg, what can we use instead of the eggs in this recipe please?
goodfoodteam's picture
7th Mar, 2019
Thanks for your question. You should be able to use an egg replacer such as Orgran No Egg which is available online and from Holland & Barratt.
11th Dec, 2016
I made this twice now and absolutely love it but the doughs were so sticky, it was nearly impossible to handle. Does anyone know what I have done wrong?
goodfoodteam's picture
15th Dec, 2016
We can't be sure what the problem was but it sounds like the quantities were slightly off. Ensure your scales are weighing correctly, digital scales tend to be the most accurate. You could try using smaller eggs as another suggestion. We're glad the end result turned out well.
13th Dec, 2015
I was wondering if this recipe would work with gluten free flour, and if so, what would I need to do to make it work as well as this recipe?
goodfoodteam's picture
18th Dec, 2015
Yes you can, and you just need to do a straight substitute.
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