Dessert

Fruity Biscotti Recipe

Name: Fruity Biscotti Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 350g plain flour, plus extra for rolling; 2 tsp baking powder; 2 tsp mixed spice; 250g golden caster sugar; 3 eggs, beaten; Coarsely grated zest of 1 orange; 85g raisins; 85g dried cherries; 50g blanched almonds; 50g shelled pistachios

ByEthan Lark December 5, 2025December 5, 2025

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Introduction

Fruity biscotti are crisp, twice-baked Italian cookies bursting with dried fruit and nuts. Perfect for dipping in coffee or tea, these treats combine warm spices and citrus zest for a delightful homemade snack.

A white marbled surface holds an open square red box decorated with white floral patterns, lined with white paper inside, filled with about five pieces of biscotti showing rough beige texture and chunks of nuts and dark dried fruits. Three more biscotti pieces rest outside the box, scattered casually with visible green pistachios and dark dried fruit bits. A red ribbon lies loosely coiled near the box, adding a soft contrast to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

350g plain flour, plus extra for rolling
2 tsp baking powder
2 tsp mixed spice
250g golden caster sugar
3 eggs, beaten
Coarsely grated zest of 1 orange
85g raisins
85g dried cherries
50g blanched almonds
50g shelled pistachios

Instructions

Step 1: Preheat the oven to 180°C (fan 160°C, gas mark 4) and line two baking sheets with baking paper. In a large bowl, mix together the flour, baking powder, mixed spice, and sugar until well combined.
Step 2: Stir in the beaten eggs and orange zest until the mixture begins to clump. Use your hands to bring the dough together; it will seem dry at first, but keep kneading until there are no floury patches.
Step 3: Add the raisins, dried cherries, almonds, and pistachios, working them evenly through the dough.
Step 4: Turn the dough onto a lightly floured surface and divide it into four equal pieces. Roll each piece into a 30cm-long sausage using lightly floured hands.
Step 5: Place two sausages on each baking sheet, spaced well apart. Bake for 25–30 minutes until the dough has risen, spread out, feels firm, and looks pale.
Step 6: Remove from the oven and transfer the logs to a wire rack to cool for a few minutes until they are cool enough to handle. Reduce the oven temperature to 140°C (fan 120°C, gas mark 1).
Step 7: Using a bread knife, slice the logs diagonally into 1cm-thick slices. Lay the slices flat on the baking sheets. At this point, you can freeze the slices on the tray before bagging for up to 2 months.
Step 8: Bake the slices for 15 minutes (or 20 minutes if frozen), turn them over, then bake for another 15 minutes until dry and golden.
Step 9: Cool completely on a wire rack, then store in an airtight tin for up to one month, or package in boxes or cellophane bags if gifting.

Tips & Variations

For extra flavor, lightly toast the nuts before adding them to the dough.
Swap dried cherries and raisins for other dried fruits like cranberries or apricots based on your preference.
Use lemon zest instead of orange for a different citrus twist.
Ensure the biscotti are completely cooled and crisp before storing to maintain their texture.

Storage

Store biscotti in an airtight container at room temperature for up to one month. If freezing, freeze slices flat on a baking sheet, then transfer to a freezer bag for up to two months. Reheat frozen biscotti in a low oven for a few minutes to restore crispness.

How to Serve

The image shows a white table with a white marbled texture surface, holding a red gift box with a white floral pattern, lined inside with white paper, filled with several pieces of biscotti. The biscotti are light brown with visible pistachio nuts and dark dried fruit bits, with three biscotti pieces placed neatly on the table outside the box. A red ribbon lies loosely on the surface to the right of the box. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour for this recipe?

Yes, you can substitute plain flour with a gluten-free all-purpose blend, but the texture may be slightly different. Be sure the blend contains xanthan gum or another binder for best results.