Do you love a good biscotti cookie, one that is crispy outside and a little bit of tenderness inside that full of luscious flavor? These Holiday Jeweled Biscotti with Fruit and Nuts are so festive for holiday baking, or anytime you want a crunchy cookie. Biscotti are the perfect cookie for gift giving too!
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This post is in partnership with Paradise Fruit Company, all opinions are my own.
I know you are thinking crunchy cookies, I don’t know about that, because we most always want a soft and chewy cookie. Biscotti are anything but soft and they are defiantly not chewy, but that is the wonderful thing with these cookies. They are delightfully different and honestly very addicting with their taste and texture.
Just wait till you make a batch to dip into your favorite drink.
What are biscotti
- These Italian cookies are twice baked that makes them stay crunchy and firm, and perfect for dipping into a drink like coffee, hot chocolate, tea, or even wine.
- Biscotti have been around since the 14th century and were created in Tuscany from almonds. The reason for baking these cookies twice is that technique draws moisture out of the cookie making it hard and sturdy and it doesn’t mold. This was important back then because these cookies could be stored and kept for a long time.
- Biscotti have that familiar log shape and can be baked in so many different flavors and you can add many types of ingredients like fruit, nuts, chocolate chips, and more. The add-ins are endless.
Making these Italian candied fruit cookies is super easy. The dough is simple to make and you simply shape the dough into a log and bake, then cut into slices, and bake again. That’s it!
Why is this recipe called Jeweled Biscotti?
It’s because of all the fruit and the beautiful colors. What I have found that works the best is prechopped candied fruit from Paradise Fruit Company. I know I know you have been wondering what to make with these little plastic tubs of candied fruit; well this is the perfect recipe. The fruit is just the right size to add to the biscotti so you don’t have to buy a bunch of different dried fruit and chop them.
You can usually find the candied fruit in the produce sections of your store.
- Slivered almonds
- Candied fruit mix
- Corn syrup
- Baking powder
How to mix and bake
Step 1. Preheat the oven to 350 degrees F. and prepare two baking sheets with parchment paper.
Step 2. Chop both the sliced almonds and pistachios into smaller pieces about the size of a chocolate chip. Options
you can roast the nuts in the oven for 8 minutes if you prefer
I prefer to use slivered almonds because they are so much easier to chop. You can also use whole raw almonds or even sliced almonds. Again make sure to chop smaller.
Step 3. Mix the nuts with the candied fruit. This makes it easy to blend into the dough.
Options – if you can’t find the container of candied fruit mix you can chop dried fruit such as pineapple, papaya, raisins, cranberries, cherries, or apricots.
Step 4. In a large bowl beat the butter and sugar together at high speed until combined.
Step 5. Beat in the three eggs and the egg white, one at a time, then add the vanilla extract.
Step 6. Mix the flour, baking powder, and salt together in a small bowl, and then mix into the batter in 1 cup increments. Scrape the bowl to make sure all the flour is mixed in.
Step 7. Using a wooden spoon, stir in the fruit and nut mixture. I usually keep out about a ¼ cup to press into the top of the dough which adds some color and texture, but you don’t have to do that.
Step 8. Divide the dough into thirds which will be about 1 ½ cup or 14 ounces, and shape into logs about 10” x 2” x ¾” and place on a parchment-lined baking sheet. Make sure to space the dough out because the dough will bake wider.
Step 9. You can bake both sheets of cookies at once in the oven by placing one rack on the bottom and another right above it then slide in the baking sheets Bake for 25-30 minutes and the dough will start turning brown but will not be fully cooked. Take out of the oven and let cool.
Step 10. When the biscotti logs are cooled move them to a cutting board and cut each log diagonally into ¾″ to 1” wide strips using a serrated knife.
Step 11. Now you are going to rebake the cookies. You may need to put a new parchment paper on the baking sheet. Place the cookie slices on the baking sheet. This recipe usually yields about 40-45 cookies so you will be using two baking sheets.
Step 12. . Bake the cookies for 7 minutes, then remove them from the oven, switch the baking sheets, and bake for another 8 minutes.
Step 13. That’s it! Remove the cookies from the baking sheets to a cooling rack. The cookies will get crispier as they cool. Store the cookies in an airtight container for a couple of weeks.
Tips for making candied fruit biscotti
- The dough can be quite stiff so a stand-mixer works the best, but I have used my handheld mixer too, just don’t overdo it.
- After the first baking, let the biscotti cool for at least 10 minutes on a wire rack before cutting into the log shapes, otherwise, the cookies will crumble.
- It is best to cut the biscotti logs on a cutting board with a serrated bread knife since you are most likely cutting through nuts or fruit, and with a serrated knife, you use a sawing motion.
- The biscotti are rebaked for 10 minutes and then are flipped to the other side. At this point the cookies are still a bit soft and can break when turning, so be gentle and use tongs for this process.
- You can freeze biscotti dough, just make into large rolls, wrap in freezer wrap and freeze. When ready to bake just let the dough thaw on a parchment-lined baking sheet.
How long can biscotti keep
- Since these cookies are crisp and hard (that’s what makes them delicious) they will not go stale quickly. Keep the cookies in an airtight container for a couple of weeks. Yes, they do last that long.
- You can completely bake the biscotti and freeze in a freezer container for several months.
- Because biscotti keeps for a long time, that makes it perfect for gift giving. They will stay crisp and fresh.
Cute mugs for your coffee and tea
More One Hot Oven Cookies for you to bake
Cutout cookies for the holiday are easy to make with this recipe for Cutout Christmas Tree Cookies that have the easiest icing decor.
Christmas Sprinkle Cookies are always a hit at a cookie exchange, and kids love making these cookies too! Plus there is a hidden middle filling inside the cookies.
Chai Cookies are simple and delicious. Made with warming spices, these shortbread cookies are perfect with coffee and tea.
For the lemon lover here are two favorites – Iced Lemon Cookies are perfectly chewy and Lemon Shortbread Cookies are perfectly crispy and tender.
Let’s bake some fruity COOKIES
Holiday Jeweled Biscotti with Fruit & Nuts
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Mixing the biscotti dough
- Preheat the oven to 350° F, and prepare two baking sheets with parchment paper
- Chop the slivered almonds on a cutting board or a food chopped to make smaller pieces. Next, chop the pistachios and place both nuts in a medium-sized bowl.
- Add the chopped fruit to the nut and mix to combine, and set aside.
- In a large mixing bowl,, or a stand mixing bowl add the butter and sugar and beat on high until the mixture is light and fluffy
- Add three eggs one at a time, beating well between each, for the fourth egg, just beat in the egg white. then mix in the vanilla and the corn syrup.
- In a bowl mix together the flour, baking powder, and salt. Add these flour mixture in one cup measurements, beating on medium speed to combine. At this point, the dough will be stiff. If using a hand-held mixer you may have to stir in some of the flour by hand.
- Stir in all the fruit and nut mixture with a wooden spoon. You can hold out ¼ cup to press into the top of the dough.
Shaping and baking the biscotti
- Divide the dough into thirds. This is about 1 ½ cup or 14 ounces each., or just eye-ball each. On a lightly floured surface place the dough thirds and form into a log that is 10" x 2" x ¾". Place each dough log on the baking sheet with space between each log.
- If you kept out the ¼ cup of fruit and nuts sprinkle them on top of each log and press them into the dough. This is optional but adds nice color to the top of the biscotti.
- Bake at 350° F for 25 – 30 minutes until the dough is firm.
- Remove the baking sheet from the oven and let the logs cool for at least 190 minutes. The dough is still soft at this point. When the logs are cool enough to touch, move them to a cutting board, and using a serrated knife cut each log into ½" – ¾" diagonal slices.
- Using two parchment-lined baking sheets, place the cookie slices on the pans. You can place them pretty close since they will not spread. You can bake the cookies at the same time, putting the pans on the bottom oven rack.
- Return the cookies to the oven and bake for 7 minutes, then remove the baking pans and switch the pans to the other rack so the biscotti bake evenly. Bake for 8 minutes.1
- Remove cookies from the oven and place on a cooling rack. The cookies will get crispier as they cool.
- Store the cookies in an airtight container for up to two weeks.
- Instead of using the candied fruit, you can use any chopped dried fruit you like.
- You can substitute other nuts or leave them out.
- The biscotti dough can be made into logs and wrapped and frozen for later. Just let the dough thaw on a baking sheet and bake as directed.
- Baked biscotti can be frozen in an airtight container.
Thanks so much for visiting and let me know if you bake these wonderful Fruit and Nut Biscotti.
Make sure to look for the Holiday Fruit Blend Old English Fruit and Peel mix of candied fruit at your local store.
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From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory recipes with all my baking friends.