I came up with this recipe to have a mixed fruit biscotti the way I like them… with loads of mixed fruit and nuts. (My favorite nut to use in biscotti is pistachios.)

Use YOUR FAVORITE DRIED FRUIT ! And your favorite nuts too if you want.

Also, I like them to be a little softer instead of the typical hard biscotti.  For the second bake time I keep the time short and do not twice bake each side.  Instead, I put the biscotti bars back in the oven with a flat side down and only do one side for a short twice bake.

This gives me a semi-soft or semi-hard biscotti, whichever way you want to say it!

A lot of people like this biscotti!

See my recipes for Christmas Biscotti and Cranberry Pistachio Biscotti in the search box.

In the SLIDESHOW BELOW I am making CRANBERRY PISTACHIO BISCOTTI. But the steps are the SAME for any biscotti I make!


Mixed Fruit Biscotti

Mixed Dried Fruit Biscotti is my favorite! Use any dried fruit you like and you can add nuts if you want. This is a semi-soft, semi -hard biscotti, however you want to say it.
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Prep Time30 minutes
Cook Time40 minutes
Course: Dessert
Cuisine: Italian
Servings: 24
Calories: 60


  • ¼ cup canola oil
  • ¾ cup sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 2 eggs beaten
  • cups flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ¾ cup dried fruit chopped. Use dried fruit of your choice.
  • nuts chopped, optional. Use your choice of nuts.


  • Preheat the oven to 300 degrees.
  • In a small bowl, mix the oil and sugar until blended. Mix in the vanilla and almond extracts and the eggs. Set aside.
  • With a mixer on lowest speed, combine the flour, salt, and baking power.
  • Add the oil mixture into the flour mixture and beat at lowest speed just until a dough is formed.
  • Add in the mixed fruit and nuts and beat for just a few seconds.
  • Place a piece of parchment paper onto a cookie sheet.
  • Wet your hand and form 2 logs ( 12” x 2”) on the parchment paper- lined cookie sheet. (Dough is sticky.)
  • Bake at 300° for 35 minutes or just until light brown in color.
  • Remove the pan from oven and set it on a wire rack to cool 10 minutes.
  • Meanwhile, reduce the oven to 275°.
  • Use a straight-edged knife to cut the logs on the diagonal into ¾ inch slices.
  • Lay the slices flat-side down on the parchment paper an inch apart.
  • Bake for 5 minutes more.
  • Immediately transfer the biscotti to cool on wire rack.
  • Decorate the tops of the biscotti if you wish with a confectioner’s sugar and water glaze.
  • Store the biscotti in a covered tin or pan on top of the counter.


GLAZE: Mix 1/2 cup confectioner’s sugar and 3 teaspoons water.  Drizzle on top.
BISCOTTI: They will keep for a month covered in a tin or pan at room temperature!
FREEZE:  Freeze biscotti wrapped in freezer containers or freezer bags for up to 3 months.
Calories: 60kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 47mg | Potassium: 16mg | Fiber: 1g | Sugar: 7g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

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