Fruit & Nut Biscotti
Twice-baked Italian biscuits — crisp, dry and packed with fruit and nuts, made for dunking in coffee or a glass of Vin Santo. They keep for weeks in a tin, which makes them a brilliant edible gift.
From Recipes to Bank — the original ring binder where this site began, circa 2008.
Why this works
- Baking twice — once as a log, then sliced and baked again — drives out the moisture for that signature hard, crisp snap.
- No butter in the dough keeps them dry and long-keeping rather than short and crumbly.
- Whole nuts and dried fruit give texture and flavour in every bite.
Ingredient notes and swaps
- Whole almonds, pistachios or hazelnuts — left whole for the classic look; toast them first for deeper flavour.
- Dried fruit — cranberries, cherries or apricots add colour and a little chew.
- Plain flour — with baking powder; no butter, which is what keeps them so crisp.
- Eggs — bind the stiff dough; you may need floured hands to shape it.
- Zest of orange or lemon — lifts the whole biscuit and flatters the fruit.
Fruit & Nut Biscotti
FavouriteIngredients
Method
- Preheat the Oven to 180 degrees C
- Mix the Flour, Sugar and Baking Powder in a large bowl
- Add half of the beaten Eggs and mix very well
- Add half of the remaining Eggs and mix very well again
- Now add the last quarter of the beaten Eggs, a little at a time, mixing thoroughly until the dough takes shape but is not too wet
- You might not need to use all of the beaten Eggs
- Add the Fruit, Nuts and Zest and mix well
- Divide the dough into six and roll each sixth into a small ball or sausage shape about 2.5 cm in diameter
- Wetting your hands in cold water a little when rolling helps prevent the dough from sticking
- Place at least 6 cm apart on baking parchment on baking trays
- Lightly flatten each ball or sausage and bake until golden brown
- About 25 minutes or a little less
- Remove from the oven and allow to cool for 10 minutes
- Reduce the temperature of the oven to 140 C
- With a serrated knife, cut the biscotti at an angle into 5 mm slices and lay these on the baking trays
- Return to the oven and cook for 12 minutes
- Turn the biscotti over and return to the oven for a final 12 minutes, or until they are pale golden
- Remove from the oven and place on a wire rack
- Store in airtight jars
Nutrition
Notes
Bake until golden brown in the first stage for perfect crispness later.
Use a serrated knife to cut even slices without crushing the biscotti.
Tried this recipe?
Let us know how it was!Tips for success
- Shape the dough into a neat, flattish log; it spreads a little as it bakes.
- Let the log cool slightly before slicing, and use a serrated knife with a firm, single motion to avoid crumbling.
- Slice on a slight angle for longer, more elegant biscotti.
- For the second bake, keep the oven low and turn them halfway so both cut sides dry and crisp evenly.
Make ahead, storage and reheating
- Make ahead — perfect for it; they are meant to keep.
- Storage — airtight tin for up to three weeks.
- Freezing — freeze for up to three months; they thaw in minutes.
What to serve it with
- The classic: dunked in strong coffee or a glass of Vin Santo.
- Alongside an affogato or a bowl of ice cream for pudding.
FAQ
Why did my biscotti crumble when slicing? They cooled too much, or the knife was blunt. Slice while still just warm with a sharp serrated knife.
Can I change the fruit and nuts? Absolutely — pistachio and cranberry, or almond and apricot, are lovely combinations.
Can I dip them in chocolate? Yes — half-dip the cooled biscotti in melted dark chocolate for a smarter finish.
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