Fruity Christmas biscotti

Fruity biscotti

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(148 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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21st Dec, 2013
Absolutely love this recipe! Left the house smelly amazing, with all the delicious festive ingredients combining aromas... Happy to say they taste as good as they smell! Also substituted cranberries for the cherries, good decision! Can't wait to set them out on the Christmas table for the family to enjoy!
16th Dec, 2013
I substituted festive dried cranberries for the cherries, but these were fantastic! I made a double batch and wrapped them up in cellophane bags to give away as a gifts. Will make again.
12th Dec, 2013
Great recipe, lovely biscuits- lovely even after the first cook. I also opted for the cranberry version given the season, added pistachios and a few drops of vanilla essence- lovely christmas gifts! Have patience when kneading the dough- you feel like it's never coming together but it really does in the end!
24th Nov, 2013
These are dangerous! Do not make them if you are dieting! Adaptations I made (from others' suggestions) included the addition of almond essence (half teaspoon), combining all ingredients at once and baking for only 5 mins each side on second bake.
21st Nov, 2013
I had a first go at these yesterday and I'm pretty happy with them! I swapped the cherries for dried cranberries as other comments had suggested and everyone in work has said they smell and taste delicious. The only comment would be that they were very difficult to cut without the crust breaking and crumbling - does anyone have any tips for this? I used a bread knife and cut one batch straight from the oven, the other batch after cooling for 15 minutes. I'd like them to look good too as I plan to sell them!
11th Dec, 2013
Don't use a serrated knife - once you can comfortably handle them from the oven cut with a really sharp chopping knife....I generally sharpen it just before I start to make sure it is really up to the task. Use a smooth bread cutting motion and limit the see-sawing to short cuts. Mine turn out perfect that way :) Good luck!!
20th Nov, 2013
I intended to make these on the weekend, but was distracted by the link below for pistachio and rosewater biscotti so I made them. They're divine and the scent through the house while they were baking was lovely. I actually like the method for those better than this. You beat the eggs and sugar together until creamy and doubled in volume, add the dry ingredients and then add the nuts etc. I'm going to make this Christmas version for sure, but I'lll use the other method.
9th Aug, 2013
These biscottis are truly gorgeous. I made them as favours for my wedding in Italy and they received lots of praise from the locals!
31st Jul, 2013
This was the first and still the best biscotti recipe that I have baked. Given to friends as gifts, I just soak up the positive comments. I was even told that I could sell them to the Italians! Move over cupcakes and macaroons there is a new kid on the block! More of the same please.
11th Mar, 2013
Easy recipe to follow and turned out just as described. Made as Christmas gifts for family/friends which was loved by all. Loved eating it as the Italians do, dunked in good Italian coffee. Passed on recipe to my sister in law who has adapted it as she doesnt like the fruit in it, but includes almonds. Am doing this recipe again to take a prettily packaged gift for my hostess for a dinner party at the end of the week.


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