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Fruitcake Biscotti

These twice-baked cookies may be a tastier alternative to actual fruitcake.

  • Prep:
  • Total Time:
  • Yield: Makes about 9 dozen

Photography: Johnny Miller

Source: Everyday Food, December 2012


  • 4 cups all-purpose flour (spooned and leveled)
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 sticks cold unsalted butter, cubed
  • 4 large eggs plus 1 beaten large egg white, divided
  • 1 1/2 cups sliced blanched almonds
  • 1 cup candied citrus peel
  • 2 cups mixed dried fruit, diced small
  • Sanding sugar, for sprinkling


  1. Preheat oven to 325 degrees, with racks in upper and lower thirds. In the bowl of a stand mixer, using paddle attachment, combine flour, granulated sugar, cornmeal, baking powder, salt, cinnamon, nutmeg, and cloves. Add butter and beat on medium-high until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition. Mix in almonds, citrus peel, and dried fruit.

  2. On two parchment-lined baking sheets, shape dough into four 3-inch-wide logs. Brush with egg white; sprinkle with sanding sugar. Bake until just set in middle, 30 minutes. Let cool completely on sheets on wire racks. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined baking sheets until just golden, 15 to 20 minutes, rotating sheets halfway through. Let cool on sheets on racks.

Cook's Notes

A stand mixer is best for this thick dough.

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