Table of Contents
  1. Watch how to make this fruit and nut biscotti
  2. Fruit & Nut Biscotti Recipe

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Nothing is more iconic with a cup of coffee than a great piece of biscotti. Sadly, a lot of coffee shop varieties are too dry and have no flavor. Now you can make your own at home! It’s easy, fresh, and utterly delicious. You never need to buy a piece of biscotti again!

Once cooled, the biscotti will be dry and perfect for dunking into a hot cup of coffee. This recipe can be adapted with different fruits, nuts, and flavorings. Simple, rustic, and delicious.

More breakfast recipes

Watch how to make this fruit and nut biscotti

YouTube video
White bowl filled with slices of fruit and nut biscotti dotted with pieces of dried fruit with coffee cup in background

Fruit & Nut Biscotti

Kaleb
4 from 2 votes
There's something extra delicious about a crunchy yet flavorful fruit and nut biscotti. Whether paired with coffee or eaten alone, this is the perfect breakfast treat. Plus, it's a really simple recipe that can be customized to your own preferences!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 28 pieces
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Ingredients

  • 2 tbsp unsalted butter room temperature
  • 2 large eggs
  • 1 cup granulated sugar
  • zest of ½ orange
  • 1 tbsp whole milk
  • 1 tbsp honey
  • ⅛ tsp kosher salt
  • ¼ tsp baking powder
  • 2 tsp vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 ½ cups toasted nuts (almonds used in this recipe)
  • 1 cup dried fruit

Instructions
 

  • Cream the butter and eggs (you can of course use an electric mixer). Add sugar, zest, milk, honey, and a pinch of salt. Mix in baking powder, vanilla, and flour. Finish by adding nuts and dried fruit.
    2 tbsp unsalted butter, 2 large eggs, 1 cup granulated sugar, zest of ½ orange, 1 tbsp whole milk, 1 tbsp honey, ⅛ tsp kosher salt, ¼ tsp baking powder, 2 tsp vanilla extract, 1 ¾ cups all-purpose flour, 1 ½ cups toasted nuts (almonds used in this recipe), 1 cup dried fruit
  • On a parchment- or Silpat-lined baking sheet, form two rectangles, 14 inches long and approximately three inches wide. Bake at 350°F for 25-30 minutes until lightly golden.
  • Remove from oven and slide onto a cutting board and slice into one-inch pieces on a diagonal. Place back on baking sheets, cut side down, and bake at 325°F for 12-15 minutes longer, watching closely so they do not burn (check the bottoms for burning).
  • Remove from oven and cool on wire racks.

Nutrition

Serving: 1pieceCalories: 72kcal
Course Breakfast
Cuisine French
Difficulty Intermediate
Method Baking

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Avatar for Kaleb Wyse

Kaleb

Kaleb Wyse is a New York Times bestselling author behind the popular Wyse Guide website. Living on his fourth-generation Iowa farm, he loves sharing recipes and gardening tips that come from traditions that feel comfortably familiar. His down-to-earth style makes sustainable living and farm life feel like home!

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4 from 2 votes (2 ratings without comment)

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3 Comments

    1. Thank you, I collect so many crock bowls and decided I may as well use them! Biscotti is one of my favorites, so easy! Enjoy the weekend!

      K

      Reply

  2. Kaleb, I’ve been a fan for only about 6 months. Fun to see you from earlier days! Is that your kitchen before the remodel?
    Thanks for the recipe!

    Reply