Almond Biscotti with Dried Fruit
Almond Biscotti with Dried Fruit are slightly crispy with a soft center, and their long, slender shape is just perfect for dipping into a good cup of coffee or hot tea. These cookies are super easy to make at home, and really special for gift-giving and cookie exchanges.
These are perfect to serve with coffee, or try my Old Fashioned Sugar Cookies.
A Quick Look at the Recipe
- ✅ Recipe Name: Almond Biscotti with Dried Fruit
- ⏲️ Ready In: 1 hour, start-to-finish
- 👨👨👦👦 Makes: 24 large Biscotti
- 🍽️ Calories: 148kcal
- 🥣 Main Ingredients: Butter, Sugar, Flour, Candied Crystallized Ginger, Shredded Coconut, Dried Fruit, Sliced Almonds
- 📋 Dietary Info: A lovely low-calorie cookie
- 💯 Why You’ll Love It: Homemade biscotti are perfectly crispy with a soft center – nothing like those overly-crunchy commercial biscotti that feel as though they might possibly chip your tooth!
Here are the beloved twice-baked classic Italian cookies that everyone adores for dunking.
Every holiday season, I spend at least a couple of days in the kitchen baking cookies for my Christmas cookie exchange. I host this for all the women in my family each December, and it has become a popular annual event.
A cookie exchange is super fun because you arrive with 2 dozen cookies that are all the same, then you leave with 2 dozen cookies that are all different!
Sometimes I split up my assortment of cookies and make smaller gift bags of the cookies to use as little gifts for the UPS guy, our mailwoman, and the employees at the drive up window at our bank.
Along with Apricot Almond Bars and Russian Tea Cakes, I am obligated to bring this perfect almond biscotti. After all these years, it’s simply a given that I’ll be bringing these three types of cookies when I arrive.
Ingredients and Substitutions
For a complete list of ingredients, see the detailed recipe card below.
- Butter: I prefer unsalted butter because I like to control how much salt I’m adding to my recipes. Use what you have on hand!
- Vanilla Extract: A nice substitution in this recipe is almond extract.
- Large eggs: To lower the fat in this recipe, feel free to substitute 5 egg whites for the 3 whole eggs. This switch will also allow the biscotti to get even more crisp when you toast them.
- Shredded toasted coconut: Toasted coconut adds the best crunch to the biscotti and also amps up the flavor. See the “Recipe Tips” section below for easy ways to toast coconut.
- Dried tropical fruit bits: Use any combination of dried pineapple, dried mango, dried papaya, dried guava, dried dragon fruit. I buy a tropical fruit blend you can find at any large grocer in the dried fruit section.
- Candied crystallized ginger: This is typically very strong, so chop it finely. If you have leftover crystallized ginger, it stores well in a freezer bag in your freezer for later use. This ingredient also makes the biscotti very distinct in flavor, too. Crystallized ginger is always plentiful at the grocer during the holidays. I buy extra during that time and store it in the freezer so I can have it on hand year round.
- Sliced almonds: Pistachios are a nice substitute, but you can actually add any chopped nut that you prefer.
Step by Step Instructions
Preheat the oven to 375 degrees F.
Step 1: In a medium mixing bowl, beat the butter with an electric mixer until it is very light and fluffy, 3-4 minutes. Add the sugar and vanilla extract and beat again, then beat in the eggs.
Step 2: In a small mixing bowl, combine the flour, salt, and baking powder. Add the prepared flour mixture to the butter mixture and combine well. Use a large spoon to fold in the coconut, tropical fruit bits, ginger, and almonds until nicely blended.
Step 3: Divide the dough in half, then spoon each half side by side onto a large baking sheet that is lined with parchment paper. Spread the dough into two strips each about 3 inches wide by 11 inches long on the baking sheet, leaving at least 1 inch between the loaves in the center.
Step 4: Bake the biscotti loaves on the center oven rack for 20 minutes or until nicely golden brown. Let the baked loaves rest for 5 minutes on the baking sheet, then remove them to a cooling rack.
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Step 5: While the biscotti loaves are still slightly warm, use a serrated knife to slice each one into slices about 1 inch wide. Return the slices to the baking sheet, turning them cut-side-up.
Step 6: Bake the biscotti an additional 10-12 minutes or until nicely toasted and golden brown. Remove the biscotti to a cooling rack and cool completely.
My Recipe Tips
- If you prefer very soft cookies, don’t bake the biscotti after you slice the biscotti loaf. I like my biscotti just slightly toasted until golden brown for a tiny bit of crispiness. Toasting the biscotti is what will help it be more sturdy for dunking into a hot beverage, fyi.
- To toast coconut, spread it out over a baking sheet and place into a 325 degree F. oven. Toast the coconut for 15-20 minutes or until golden brown and very fragrant, stirring half way through the baking time. Cool the coconut completely, then store in an airtight container in the freezer. If preferred, you can also toast coconut in a skillet over medium heat, stirring often. If you aren’t paying close attention, the coconut can easily scorch so I prefer to toast it in the oven.
- Slicing the baked biscotti loaves while they are still slightly warm keeps them from crumbling and breaking. Use a sharp serrated knife for a good, clean cut.
- If you prefer biscotti that are shorter and smaller in size, make your loaves of dough longer and narrow before baking.
Almond Biscotti with Dried Fruit FAQs
I always include this cookie at my Christmas cookie exchange because it adds nice variety, is sturdy, and won’t easily fall apart. Everyone who has received biscotti as a gift from me has always been very excited since they aren’t always super familiar with this international cookie. I like to pair it with some ground coffee or a special tin of tea that pairs well with the biscotti. I place the biscotti into a holiday cellophane bag and tie it up with a Christmas ribbon – so festive, yet such a simple and easy gift to give.
Store untoasted biscotti in an airtight container for up to 5 days. Toasted biscotti, on the other hand, can be stored in an airtight container for up to 2 weeks. The biscotti (toasted or untoasted) can also be safely stored in an airtight container in the freezer for up to 6 months.
One of my favorite variations is to replace the crystallized ginger and almonds with 1/4 cup white chocolate chips and 1/4 cup chopped Macadamia nuts for a Hawaiian biscotti. You can add fresh orange zest to the dough along with dried cranberries and walnuts or combine chopped dried cherries with toasted almonds.
More Cookie Exchange Recipes
I have already mentioned my Apricot Almond Bars and Russian Tea Cakes for cookie exchanges, but I absolutely could not leave out my Butterscotch Oatmeal Cookies. They are the perfect mix of sweet and salty. I also love a traditional Christmas Sugar Cookie with homemade frosting. It always hits the spot!
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Almond Biscotti with Dried Fruit
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Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs lightly beaten
- 2 cups all purpose flour
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/2 cup shredded toasted coconut
- 1/2 cup dried tropical fruit bits
- 1/4 cup candied crystalized ginger chopped very small
- 1/4 cup sliced almonds
Instructions
- Preheat the oven to 375 degrees F.
- In a medium mixing bowl, using an electric mixer, beat the butter until it is very light and fluffy, 3-4 minutes.1/2 cup unsalted butter
- Add the sugar and vanilla extract and beat again, then beat in the eggs.1 cup granulated sugar, 2 teaspoons vanilla extract, 3 large eggs
- In a small mixing bowl, combine the flour with the kosher salt and baking powder2 cups all purpose flour, 1/2 teaspoon kosher salt, 2 teaspoons baking powder
- Add the prepared flour mixture to the butter mixture and combine well.
- Using a large spoon or silicone spoonula, fold in the coconut, tropical fruit bits, ginger, and almonds just until nicely blended.1/2 cup shredded toasted coconut , 1/2 cup dried tropical fruit bits, 1/4 cup candied crystalized ginger, 1/4 cup sliced almonds
- Divide the dough in half, then spoon each half side-by-side onto a large baking sheet that is lined with parchment paper.
- Spread the dough into two strips that that are each about 3 inches wide by 11 inches long on the cookie sheet, leaving at least a 1-inch between the loaves at the center.
- Bake the biscotti loaves on the center oven rack for 20 minutes or until nicely golden brown.
- Let the baked loaves rest for 5 minutes on the baking sheet, then remove to a cooling rack.
- Once fully cooled, slice the loaves into slices that are each about 1-inch wide.
- Return the slices to the baking sheet, turning them cut-side-up. Bake the biscotti an additional 10-12 minutes or until nicely toasted and golden brown.
- Remove the cookies to a cooling rack and cool completely.
- Store the biscotti in an airtight container for 3-5 days. Biscotti can also be stored in an airtight container in the freezer for up to 6 months.
Notes
- If you prefer very soft cookies, don’t bake the biscotti after you slice the biscotti loaf. I like my biscotti just slightly toasted until golden brown for a tiny bit of crispiness. Toasting the biscotti is what will help it be more sturdy for dunking into a hot beverage, fyi.
- To toast coconut, spread it out over a baking sheet and place into a 325 degree F. oven. Toast the coconut for 15-20 minutes or until golden brown and very fragrant, stirring half way through the baking time. Cool the coconut completely, then store in an airtight container in the freezer. If preferred, you can also toast coconut in a skillet over medium heat, stirring often. If you aren’t paying close attention, the coconut can easily scorch so I prefer to toast it in the oven.
- Slicing the baked biscotti loaves while they are still slightly warm keeps them from crumbling and breaking. Use a sharp serrated knife for a good, clean cut.
- If you prefer biscotti that are shorter and smaller in size, make your loaves of dough longer and narrow before baking.
Nutrition
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.