Fruitcake Biscotti

All the flavors of a classic fruitcake packed into a crisp, twice-baked biscotti that’s built for dunking. Dried cranberries, tart cherries, candied orange rind, and chopped almonds fill every slice with chewy pockets of fruit and nutty crunch.

Lemon zest and almond extract in the dough give it a fragrant, almost marzipan-like warmth that ties the fruit together. The butter base makes these richer than traditional Italian biscotti, which are typically oil-free.

The double bake is what gives biscotti their trademark snap. After the first bake, let the logs cool completely before slicing. A serrated knife with a gentle sawing motion prevents crumbling. The second bake (flipping halfway) dries each slice evenly so both sides get that golden, crunchy edge.

Pro Tips

• Flour your hands before kneading in the fruit and nuts. The dough is sticky and the fruit likes to escape.
• Flatten the logs slightly before the first bake. They puff up and round out in the oven, so starting flat gives you wider, more uniform slices.
• Cool the logs completely before slicing. Cutting warm logs crumbles the biscotti. Patience pays off here.
• Store in an airtight container for up to two weeks. Biscotti actually improve after a day as the flavors meld.

Variations

• Tropical version: Swap the cranberries and cherries for diced dried mango and pineapple.
• Chocolate dip: Dip cooled biscotti halfway in melted dark chocolate and let set on parchment paper.
• Dried apricot and raisin: The recipe notes you can substitute raisins, dates, or chopped dried apricots if cranberries and cherries aren’t available.