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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.
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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.