bejeweled biscotti

fruitcake biscotti with white chocolate drizzle

by Michelle

Christmas biscotti with white chocolate drizzle

Fruitcake is one of those sweets that people either love or politely refuse. It’s an old-fashioned dessert that was lovingly ‘put up’ in October to ripen until Christmas then cut into slivers to make it last as long as possible. I love scenes in old Christmas movies where children eagerly await their mother’s special cake full of exotic fruits and nuts that was only served during the holidays.

Fruitcake isn’t the only way to enjoy glaceed or candied fruit. Biscotti is the perfect cookie base to jam-pack with all the fancy fruits and spices of fruitcake. Drizzling it with white chocolate sends it over the moon!

bejeweled biscotti

The glaceed fruit looks like a bowl of precious ruby and emerald gems!

bejeweled biscotti


Preheat oven 325*F

1/2 cup butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

2 eggs

1 teaspoon vanilla

1 teaspoon almond extract

2-1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon cloves

1/4 teaspoon cardamom

1 lb mixed glaceed fruit

In a medium bowl, whisk together flour, baking powder, cinnamon, salt, nutmeg, allspice and cloves and cardamom – set aside.

In large bowl, beat butter with sugars until fluffy

Beat in eggs, vanilla and almond extract.

Add flour mixture in 2 additions – blend well

Fold in fruit.

Divide dough in half and place, 3 inches apart, on parchment paper lined baking sheet – press to flatten slightly.

THE LOVE: moistening your hands with a little water makes working with the cookie dough much easier – thanks to my clever friend kim!

bejeweled biscotti

Bake in 325ºF oven 30 minutes.

Cool pan on a rack for 10 minutes.

Reduce oven temperature to 300*F

Transfer logs to cutting board. Using a long sharp knife, cut diagonally into 1/2-inch thick slices and place on back on baking sheet standing up

bejeweled biscotti

Bake for 30 minutes. Transfer cookies to rack to cool completely.


3 ounces white chocolate, melted

When the biscotti are completely cooled drizzle with melted white chocolate using the tines of a fork.

Store in a well sealed container up to 1 week of freeze up to 1 month

bejeweled biscotti

I made these cookies for my friends Marie and Stewart – Merry Christmas! XO

Thanks for reading.