Fruit Biscotti

Recipe by
Total Time:
1 hour
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 1 cup - whole, raw almonds
  • 3 - eggs
  • 2 cups - flour (maida)
  • 1.5 tsp - baking powder
  • a pinch - salt
  • 1/2 cup - butter, melted
  • 1/2 cup - sugar
  • 1 tsp - almond extract
  • 1 cup - dried cranberries
  • 1 cup - dried apricots, chopped
  • 1 tbsp - almond extract
  • To Decorate:
  • 1 - egg
  • 4 tsp - sugar

How to Make Fruit Biscotti

  • Place the almonds in a preheated 325 degrees Fahrenheit oven.
  • Toast the almonds just until they begin to take on colour.
  • Cool, and coarsely chop.
  • Mix together the flour, baking powder, and salt. Set aside.
  • In a large bowl, with an electric mixer, beat together the butter and powdered sugar.
  • Add the almonds, the eggs and extract.
  • Add the dry ingredients and continue mixing until well blended.
  • Fold in the fruit and mix well.
  • On a lightly floured surface, divide the dough into half, and form two loaves about 11 inches long and 2 inches wide.
  • Place it on a lightly greased baking sheet.
  • Lightly beat the egg with 1 tbsp of water.
  • Then brush the tops of the loaves with the egg mixture.
  • Sprinkle the sugar evenly on top of the egg wash.
  • Bake for about 35 minutes or until they are slightly golden brown.
  • Allow to cool for 5 minutes, then using a serrated knife cut into 1/2 inch slices.
  • Place these slices back on the baking sheet.
  • Cook for an additional 5-10 minutes or until the cookies are golden in colour and dry.
  • Cool, and store in an airtight container.