Authentic Fruit and Nut Biscotti – Crunchy Italian Christmas Cookies

The first time you bake Fruit & Nut Biscotti, something changes in the air. It’s not just the smell though the blend of roasted almonds, sweet fruit, and orange zest could make even a quiet kitchen feel alive.

These cookies belong to Christmas, not the rushed, glittering kind, but the slow, cozy version of it. The kind where you sit by the window, watch snow (or rain) fall, and dunk a biscotti into something warm while time seems to pause.

Their story starts, like many good ones, in Italy in the little Tuscan town of Prato, where bakers once made Cantucci, simple, twice-baked almond cookies made to last through long winters. They were dry, crisp, honest cookies for travelers, shepherds, and anyone who loved something that could survive the journey.

Centuries later, those humble biscotti dressed up for the holidays. Italian families began to toss in bits of candied citrus, figs, cherries, pistachios, and almonds not for show, but for meaning. Each ingredient carried a wish: fruit for sweetness, nuts for prosperity, citrus for light in dark days. In every region, the recipe changed a little, but the spirit stayed the same a celebration of plenty, warmth, and home.

When you make them now, you’re not just following a recipe. You’re keeping a ritual alive one that’s been shared for generations around wooden tables and glowing ovens. You shape the dough, bake it once, slice it while still warm, then bake it again until it turns golden and crisp.

Typical Ingredients for Fruit & Nut Biscotti

Every family has its own version of Christmas biscotti, but the base ingredients rarely change, they’re simple, honest, and easy to find. What makes them special is the mix of colorful fruits and crunchy nuts that turn a classic biscotti into a festive holiday treat.

Here’s what you’ll usually find in a traditional Fruit & Nut Biscotti recipe:

  • All-purpose flour – the foundation of every good biscotti.
  • Sugar – adds sweetness and helps with that lovely golden color.
  • Eggs – give structure and help bind everything together.
  • Baking powder – for just a touch of lift and lightness.
  • Salt – a pinch to balance the sweetness.
  • Vanilla or almond extract – a hint of flavor that warms the dough.
  • Whole nuts – almonds, pistachios, hazelnuts, or walnuts are the classics.
  • Dried fruit – cranberries, raisins, figs, apricots, or candied orange peel add color and chewiness.
  • Orange or lemon zest – for that unmistakable holiday aroma.
  • Optional spices – cinnamon, nutmeg, or even a little anise for a cozy Christmas touch.
Authentic Fruit and Nut Biscotti | Crunchy Italian Christmas Cookies
These Fruit & Nut Biscotti really capture the essence of Christmas baking. They’re colorful, smell amazing, and have that delightful crunch we all love. Every bite is a mix of toasted nuts, sweet, dried fruits, and just a hint of citrus zest, so good! Plus, they’re baked twice, just like the classic biscotti hailing from Tuscany, which gives them that perfect snap. Seriously, they’re just right for dipping into your coffee, tea, or even a glass of Vin Santo.
Whether you whip them up to give as gifts or to enjoy with your family while gathered around the tree, these biscotti are pure holiday comfort.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Servings: 24 biscotti
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 cups (250g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract (or almond extract)
  • 1 tablespoon grated orange zest
  • ¾ cup mixed nuts (almonds, pistachios, walnuts, or hazelnuts)
  • ¾ cup dried fruit chopped (cranberries, cherries, apricots, or figs)
  • ½ teaspoon cinnamon or a dash of nutmeg (optional)

Instructions
 

  1. Preheat and prepare
    Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mix dry ingredients
    In a bowl, whisk together flour, baking powder, and salt.
  3. Whisk wet ingredients
    In a separate bowl, beat the eggs, sugar, vanilla, and orange zest until smooth and slightly pale.
  4. Combine and fold
    Gradually stir the dry mixture into the wet ingredients until a soft dough forms. Gently fold in the dried fruit and nuts. The dough will be sticky, that’s normal.
  5. Shape
    Divide the dough in half and shape each half into a log about 10 inches long and 2 inches wide. Place both logs on the baking sheet, leaving space between them.
  6. First bake
    Bake for 25–30 minutes, or until golden and firm to the touch. Remove from the oven and let cool for 10 minutes.
  7. Slice and second bake
    Reduce the oven to 325°F (160°C). Using a serrated knife, slice each log diagonally into ½-inch-thick pieces. Lay them cut side up on the baking sheet.
  8. Bake again
    Bake for 10–15 minutes more, flipping halfway, until crisp and lightly golden.
  9. Cool completely
    Let the biscotti cool fully on a rack, they’ll harden as they cool.

Notes

Don’t overmix the dough: Biscotti dough should come together just until it holds a little sticky is fine. Overmixing makes the cookies dense and tough.
Toast your nuts first: A quick toast in the oven (about 8 minutes at 350°F) brings out their natural oils and deepens the flavor. It’s a small step that makes a big difference.
Chop large, dried fruit: If you’re using big pieces like figs or apricots, chop them into small bits so they distribute evenly and don’t tear the dough.
Shape with damp hands.: Because the dough can be sticky, wetting your hands slightly makes shaping the logs much easier.
Cool before slicing: Let the baked logs rest for 10 minutes before cutting. If they’re too hot, they’ll crumble; if too cold, they’ll be hard to slice cleanly.
Use a serrated knife.: This is key for neat, even slices, especially with chunky nuts and fruit inside.

Double bake for your preferred crunch.
For traditional extra-crisp biscotti, bake the slices a bit longer. For a softer, more cookie-like version, reduce the second bake by a few minutes.

Dip for extra magic.
Once cooled, dip one end of each biscotti in melted dark or white chocolate and let them set on parchment. They’ll look stunning and taste even more festive.

Some Flavor Variations

One of the best things about Fruit & Nut Biscotti is how adaptable they are. Each variation brings its own little twist, from rustic and traditional to bright and modern.

Cranberry Pistachio Biscotti
A Christmas favorite, red and green, sweet and nutty. The dried cranberries add a tart pop that balances beautifully with buttery pistachios.

Fruit & Nut Biscotti –A Christmas favorite

Almond & Candied Orange Biscotti
Classic and deeply Italian. The orange peel gives a citrusy sparkle that pairs perfectly with the rich flavor of toasted almonds.

Chocolate Cherry Biscotti
For chocolate lovers, mix 2 tablespoons of cocoa powder into the dough and fold in dried cherries and chopped dark chocolate. Elegant, rich, and perfect for coffee dipping.

Fig & Walnut Biscotti
Earthy and rustic, the figs add natural sweetness, while walnuts bring a soft crunch. A favorite for those who love old-world flavors.

Honey Almond Biscotti
Replace some of the sugar with honey and toss in extra almonds. The result is a warmer, slightly chewy biscotti with a golden color and delicate sweetness.

Serving

With Coffee or Espresso
The classic Italian way. Dip a biscotti into your hot coffee just long enough to soften it slightly, the crunch gives way to a tender, nutty bite that melts in your mouth.

With Vin Santo or Dessert Wine
In Tuscany, biscotti and Vin Santo are inseparable. The sweet, amber wine seeps into the cookies, enhancing the fruit flavors and giving a beautiful balance of crisp and soft.

With Hot Chocolate
For a cozy Christmas treat, pair them with rich, creamy hot chocolate. The dried fruit and chocolate combo feels indulgent but still simple.

Crumbled over Gelato or Ice Cream
Crumble a few biscotti pieces on top of vanilla or pistachio gelato, it adds crunch, flavor, and a little Italian flair.

On a Holiday Dessert Platter
Arrange them with other Italian classics like amaretti, pizzelle, or ricciarelli. Their colors and textures bring festive variety to your cookie table.

Storage

One of the best things about biscotti is that they keep beautifully, which makes them perfect for holiday baking and gifting.

At Room Temperature:
Store your biscotti in an airtight container or a cookie tin at room temperature. They’ll stay crisp and delicious for up to 3 weeks. Keep them away from direct sunlight or humid spots to maintain that signature crunch.

Freezing:
Want to make them ahead of time? Fully cooled biscotti freeze wonderfully. Layer them between sheets of parchment in an airtight container or freezer bag, and they’ll last up to 3 months. When you’re ready to enjoy, just let them thaw at room temperature, the crispiness comes right back.

For Crunchiness:
If your biscotti soften a bit over time, simply pop them in a 300°F (150°C) oven for 5–10 minutes to refresh that crunch. Perfect for an unexpected holiday craving!