I made Fruitcake Biscotti that crack into impossibly crunchy slices studded with candied fruit and almonds, and you need to keep scrolling to see the trick I used.

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I’m obsessed with Fruitcake Biscotti because they hit my sweet tooth and my cranky holiday brain at once. They’re crunchy, loud, and full of those sharp bits of candied mixed peel and chewy chunks of whole almonds that keep me reaching for one more.

And the smell when they’re around makes me actually pause and stare like an idiot. I love that these Italian Christmas Cookies feel like a little edible argument, sweet and nutty and sometimes a bit boozy, and they make my snack drawer a very dangerous place.

Every time I walk by them. I can’t resist them.

Ingredients

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Gives structure and chew, plain but essential.
Makes it lift and light, no heaviness.
Brightens sweetness and balances the rich butter.
Plus adds sweetness and a little crunchy edge.
Adds tender crumb and buttery, cozy richness.
Bind everything together and add some body.
Warm aroma that makes it smell homey.
Basically nutty note, marzipan vibe in small doses.
Citrus brightness that cuts through the sweetness.
Chewy, fruity pockets that feel festive.
Crunch and protein, plus that toasty snap.
Adds warm boozy depth, optional but lovely.
Pretty finish and extra crunch on top.

Ingredient Quantities

2 cups (250 g) all purpose flour

1 teaspoon baking powder

1/4 teaspoon fine salt

3/4 cup (150 g) granulated sugar

6 tablespoons (85 g) unsalted butter, softened

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

1 tablespoon finely grated orange zest

1 cup (150 g) candied mixed peel, chopped

1 cup (140 g) whole almonds, toasted and roughly chopped

1 tablespoon dark rum or brandy, optional but really nice

Extra sliced almonds or coarse sugar for sprinkling, optional

How to Make this

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1. Preheat oven to 350°F (175°C). If your almonds aren’t toasted, spread them on a baking sheet and toast 8–10 minutes until fragrant, let cool, then roughly chop; set aside.

2. Whisk together 2 cups flour, 1 teaspoon baking powder and 1/4 teaspoon fine salt in a bowl. Tip: toss the candied mixed peel and chopped almonds in a tablespoon of the flour mix so they don’t all sink to the bottom of the dough.

3. In a large bowl, beat 3/4 cup granulated sugar with 6 tablespoons softened unsalted butter until light and a little fluffy, about 2-3 minutes. You don’t need perfect creaming, just get it smooth.

4. Beat in 2 large room-temperature eggs, one at a time, then stir in 1 teaspoon pure vanilla extract, 1/2 teaspoon almond extract, 1 tablespoon orange zest and 1 tablespoon dark rum or brandy if using. Scrape the bowl so nothing’s left behind.

5. Fold the dry ingredients into the wet batter until just combined, then gently fold in the floured candied peel and chopped toasted almonds. The dough will be thick, slightly sticky.

6. Divide dough in half and shape each half into a log about 10 inches long and 2 1/2 inches wide on a parchment-lined baking sheet. Press extra sliced almonds or a sprinkle of coarse sugar on top if you like. Tip: wet your hands a little to prevent sticking.

7. Bake the logs for 25-30 minutes until lightly golden and firm to the touch. Remove from oven and let cool 10-15 minutes; they’ll firm up but still be warm.

8. Using a serrated knife, slice the logs on the diagonal into 1/2 inch thick slices. Lay the slices cut-side down or up on the baking sheet, not crowded.

9. Bake the slices at 325°F (160°C) for 10-14 minutes, flip once, then bake another 8-10 minutes until crisp and golden. They crisp more as they cool. If you want extra crunch bake a few minutes longer but watch so they don’t burn.

10. Cool completely on a wire rack. Store in an airtight tin for up to 2 weeks, or freeze for longer. Pro tip: biscotti flavors improve after a day or two, so they’re actually better the next day.

Equipment Needed

1. Oven (set to 350°F and later 325°F), plus baking sheet or two
2. Parchment paper, to line the sheets so nothing sticks
3. Mixing bowls (one big for batter, one for dry ingredients)
4. Electric hand mixer or stand mixer, or a sturdy whisk if you dont have one
5. Rubber spatula/scraper, for scraping the bowl and folding
6. Measuring cups and spoons, for flour, sugar, extracts, zest
7. Serrated knife, for slicing the baked logs into biscotti
8. Wire cooling rack, so the biscotti crisp up as they cool
9. Small baking tray or bowl to toss candied peel and almonds with flour, and a spoon for mixing

FAQ

Q: Can I make the dough ahead of time?

A: Yes. You can mix and shape the logs, wrap them tightly and refrigerate up to 24 hours before baking. Let them sit at room temp 20 to 30 minutes before putting in the oven so they bake evenly. If you chill much longer, the dough will be firm and harder to slice.

Q: Do I have to use rum or brandy?

A: No, it is optional. The tablespoon of dark rum or brandy brightens the flavor but you can skip it or replace with orange juice for a nonalcoholic twist. If you add liquid, keep amounts small so the dough stays firm.

Q: My biscotti are crumbly, how can I get cleaner slices?

A: Slice when the logs are just warm not hot. Use a sharp serrated knife and a gentle sawing motion. Chill the baked logs 15 to 30 minutes after the first bake to firm them up before the second bake for crisp, neat slices.

Q: Can I use other nuts or dried fruit instead?

A: Absolutely. Swap almonds for pistachios, hazelnuts or walnuts, and use dried cranberries or cherries instead of candied peel. Keep total mix-ins around 2 cups so dough texture stays right.

Q: How do I store the biscotti so they stay fresh?

A: Store at room temperature in an airtight container for up to 2 weeks. For longer keeping, freeze in a sealed bag up to 3 months. Let frozen biscotti thaw at room temp before serving.

Q: The tops browned too fast, what now?

A: Tent a piece of foil loosely over the logs during the first bake to prevent overbrowning, or lower the oven temp by 10 to 15 degrees F. Also check that your oven is calibrated, some run hotter than the dial says.

Panettone Fruitcake Biscotti Recipe Substitutions and Variations

All purpose flour: Use 1) 1:1 gluten free flour blend (same weight) for a gluten free biscotti, 2) 50/50 AP and whole wheat pastry flour for a nuttier flavor (may be a touch denser), or 3) cake flour plus 1 tbsp extra for a lighter crumb.
Unsalted butter: Swap with 1) equal amount of cold coconut oil for a subtle coconut note and crisper texture, 2) stick margarine (only if baking grade) for a dairy-free option, or 3) browned butter for deeper caramel notes (use same weight).
Eggs: For each egg try 1) 1 tbsp ground flaxseed + 3 tbsp water (let sit 5 min) for a vegan binder, 2) 1/4 cup unsweetened applesauce for a moister, cakier biscotti, or 3) 1/4 cup silken tofu pureed for structure without egg flavor.
Candied mixed peel: Replace with 1) equal weight dried mixed fruit (chopped raisins, cranberries, cherries) soaked briefly in hot water or spirits, 2) chopped dried apricot and orange zest for bright citrus notes, or 3) chopped glacé cherries plus a little extra orange zest if you want classic fruitcake vibes.

Pro Tips

1) Toss the candied peel and chopped almonds in a little of the flour like the recipe says, seriously do it. If you skip this they’ll all sink to the bottom and you’ll get sad biscotti with no mix-ins. Also, chill the coated mix briefly if your batter seems super wet so they stay suspended.

2) Don’t overbeat once you add the flour. Mix until just combined, a few streaks of flour are okay. Overmixing makes the biscotti tough, not crumbly like you want. If it looks too dense, fold gently instead of stirring like crazy.

3) Toast the almonds well and let them cool completely before chopping and folding in. Hot nuts will loosen butter and make the dough greasy, plus toasting brings out way better flavor. If you want extra almond punch, toss in a few chopped ones after the first bake before slicing.

4) Slice the logs while they’re warm but not piping hot, then bake the slices until golden and crisp. If you cut them too hot they’ll crumble, too cold and they’ll be hard to slice clean. Flip them once during the second bake for even color, and keep an eye the last few minutes so they don’t overbake.

5) If you want deeper flavor, soak the candied peel or nuts in the rum or brandy for 30 minutes, drain, then fold in. And store the cooled biscotti in an airtight tin with a piece of bread to keep them from getting too hard. They actually taste better the next day.

Panettone Fruitcake Biscotti Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made Fruitcake Biscotti that crack into impossibly crunchy slices studded with candied fruit and almonds, and you need to keep scrolling to see the trick I used.

Servings

servings

Calories

355

kcal

Equipment: 1. Oven (set to 350°F and later 325°F), plus baking sheet or two
2. Parchment paper, to line the sheets so nothing sticks
3. Mixing bowls (one big for batter, one for dry ingredients)
4. Electric hand mixer or stand mixer, or a sturdy whisk if you dont have one
5. Rubber spatula/scraper, for scraping the bowl and folding
6. Measuring cups and spoons, for flour, sugar, extracts, zest
7. Serrated knife, for slicing the baked logs into biscotti
8. Wire cooling rack, so the biscotti crisp up as they cool
9. Small baking tray or bowl to toss candied peel and almonds with flour, and a spoon for mixing

Ingredients

2 cups (250 g) all purpose flour
1 teaspoon baking powder
1/4 teaspoon fine salt
3/4 cup (150 g) granulated sugar
6 tablespoons (85 g) unsalted butter, softened
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 tablespoon finely grated orange zest
1 cup (150 g) candied mixed peel, chopped
1 cup (140 g) whole almonds, toasted and roughly chopped
1 tablespoon dark rum or brandy, optional but really nice
Extra sliced almonds or coarse sugar for sprinkling, optional

Directions

Preheat oven to 350°F (175°C). If your almonds aren't toasted, spread them on a baking sheet and toast 8–10 minutes until fragrant, let cool, then roughly chop; set aside.
Whisk together 2 cups flour, 1 teaspoon baking powder and 1/4 teaspoon fine salt in a bowl. Tip: toss the candied mixed peel and chopped almonds in a tablespoon of the flour mix so they don’t all sink to the bottom of the dough.
In a large bowl, beat 3/4 cup granulated sugar with 6 tablespoons softened unsalted butter until light and a little fluffy, about 2-3 minutes. You don’t need perfect creaming, just get it smooth.
Beat in 2 large room-temperature eggs, one at a time, then stir in 1 teaspoon pure vanilla extract, 1/2 teaspoon almond extract, 1 tablespoon orange zest and 1 tablespoon dark rum or brandy if using. Scrape the bowl so nothing’s left behind.
Fold the dry ingredients into the wet batter until just combined, then gently fold in the floured candied peel and chopped toasted almonds. The dough will be thick, slightly sticky.
Divide dough in half and shape each half into a log about 10 inches long and 2 1/2 inches wide on a parchment-lined baking sheet. Press extra sliced almonds or a sprinkle of coarse sugar on top if you like. Tip: wet your hands a little to prevent sticking.
Bake the logs for 25-30 minutes until lightly golden and firm to the touch. Remove from oven and let cool 10-15 minutes; they’ll firm up but still be warm.
Using a serrated knife, slice the logs on the diagonal into 1/2 inch thick slices. Lay the slices cut-side down or up on the baking sheet, not crowded.
Bake the slices at 325°F (160°C) for 10-14 minutes, flip once, then bake another 8-10 minutes until crisp and golden. They crisp more as they cool. If you want extra crunch bake a few minutes longer but watch so they don't burn.
Cool completely on a wire rack. Store in an airtight tin for up to 2 weeks, or freeze for longer. Pro tip: biscotti flavors improve after a day or two, so they’re actually better the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.