Fruit and Nut Biscotti

    1 hour 25 minutes

    These homemade biscotti are a wonderful combination of fruits, nuts, chocolate chips and spices. Serve them with tea or coffee to guests.

    18 people made this

    Serves: 24 

    • 65g unsalted butter
    • 3/4 cup (185g) white sugar
    • 3 eggs
    • 1 teaspoon vanilla essence
    • 3 1/4 cups pastry flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking powder
    • 1 teaspoon instant espresso powder
    • 2 teaspoons grated orange zest
    • 1/2 cup chocolate chips
    • 1/2 cup dried apricots
    • 1/2 cup dried cranberries
    • 1/2 cup slivered almonds
    • 1 egg white, lightly beaten

    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Preheat oven to 180 degrees C. Grease a baking tray or line it with baking paper.
    2. Cream together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.
    3. Sift together the flour, cinnamon and baking powder in a separate bowl. Mix dry ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds.
    4. Shape dough into two equal logs approximately 30cm long by 5cm diameter. Place logs on baking tray and flatten out to about 3cm thickness. Brush the log with egg wash.
    5. Bake in the preheated oven until edges are golden and the centre is firm, about 35 to 40 minutes. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1cm thick slices. Return the slices to the baking tray.
    6. Reduce oven temperature to 170 degrees C. Bake until they start turning light brown, 15 to 20 minutes. Cool completely and store in an airtight container at room temperature.

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    Reviews and Ratings
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    Reviews in English (18)


    This recipe is wonderful with a cup of coffee. It’s not sweet and the combination of fruit and chocolate work well. I added in some left-over dried cherries in addition to the cranberries and apricots which added additional fruitiness. I used all-purpose flour which worked out fine. To add a little extra sweetness and prettiness, I laced the biscotti with a confection sugar icing.  -  01 Sep 2012


    This was my first time making biscotti and these were delicious! I made a few changes based on what I had on hand- I used salted butter instead of unsalted butter, 2 tsps instant coffee since I couldn't find instant espresso, 1/4 tsp. orange extract instead of the zest, and 3 1/8 cup all purpose flour. I drizzled the biscotti with melted white chocolate and chocolate when they were cool. I really liked the combination of flavors in this recipe.  -  22 Oct 2008  (Review from Allrecipes USA and Canada)


    This is definitely a favorite! It was hard to not eat the dough and the cookie after the 1st baking! The combination of dried cranberries, almonds, and chocolate is wonderful! I gave it 4 stars instead of 5 because I found I needed to tweak it. The dough was too dry & crumbly, so I added a splash of milk so I could manage the dough. Also, I couldn't taste the coffee, so I would increase that. I do think the chocolate brings out the coffee flavor a bit. This is a real keeper!  -  06 Dec 2008  (Review from Allrecipes USA and Canada)