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Why I Love This Fruit Biscotti
Nothing is more iconic with a cup of coffee than a great piece of biscotti. Sadly, many coffee shop varieties are too dry and lack flavor. Now you can make your own fruit biscotti at home! It’s easy, fresh, and utterly delicious. You’ll 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
- Frangipane coffee cake
- Pistachio muffins with vanilla-orange glaze
- Sour cream coffee cake
- Shaved Brussels sprouts hash
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Fruit & Nut Biscotti
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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Absolutely the best!!! Thank you for sharing this biscotti recipe and all your wonderful recipes.
Your granola recipe is spot- on. I’ve made my own granola for decades and my current/ best ever recipe is quite similar to yours. One note: I don’t spread it evenly. Instead, I crunch handfuls together then bake. This makes big crunchy nuggets. I also have added pepinos toine to increase the omega oils as I , among other elders, need them whenever I can get them. Keep on! I love your posts. Ps: use granola as a topping to baked cobblers.
I have made so many of Kaleb’s recipes and they’re all wonderful! I will be making this biscotti recipe today because I have all ingredients on hand and I know they are going to be delicious!
OMG! These are the most delicious biscotti ever. You will never buy store bought biscotti again. This recipe is super simple to make. I used King Arthur Bakers Fruit Blend for the dried fruit. You can order it from the King Arthur website. This is such an amazing recipe that I will certainly make for the Holidays and wrap them in celo bags with a bow to give to family and friends. Thank you Kaleb for all your great recipes.
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!
What a pretty mixing bowl, love the wooden spoon! Looks delicious, biscotti is so good with coffee!
E+J
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