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This recipe combines three things that I love – Christmas, of course; fruitcake, and biscotti. Christmas Fruitcake Biscotti could most certainly be an option for those of you who are not fond of the denseness of traditional fruitcake.  These biscotti are light and crispy with all of the flavours that a good Christmas fruitcake is made of.


If you’ve read my post on Pumpkin Spice Biscotti, you might recall that I was not always a fan of biscotti. Little did I know that biscotti were meant to be dry and hard – I thought it was just a piece of some old, stale baked good! 

And, until last Christmas or the year before, fruitcake was something I shunned. I despised the idea of eating dried chopped fruits and berries.  It wasn’t until I took a big bite of my Christmas Cherry Butter Bundt Cake, and my Glace Mixed Fruit Bundt Cake, that my mind was changed.


And, thank goodness too! I still can’t believe I missed out on these wonderful Christmas goodies for so many years.  You can’t believe how I gave my mom a hard time for ruining a cake by putting dried fruit in it when I was a kid.  And, now I enjoy fruitcake tremendously.  I wish she were still here to make her fruitcake again.  I gladly eat a big slice of her “ruined” cake.


In this recipe, the great tastes and textures of fruitcake and biscotti are combined to create what will most likely become a new holiday tradition in our home. While McKenna is not a fan, John.e and I were very pleased with the outcome.


And, in my usual fashion, I brought a few pieces to work for my workmates to try. The biscotti were very well received and the feedback was great.  The best part was when three of the five workmates showed such a lack of enthusiasm when I asked them to try it.  In fact, one of those workmates who hates fruitcake, ate two pieces of biscotti.  (She knows who she is so I won’t mention her here.) #margaret


Let’s get to the recipe. You head to your kitchen and whip up a batch.  Then get yourself a hot coffee or tea, turn off the television, throw on some Celine Dion Christmas music, and put your feet up.  #youareworthit



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Christmas Fruitcake Biscotti

Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Dessert
Author: Lord Byron's Kitchen


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/4 cup brown sugar, firmly packed
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup chopped walnuts
  • 1 cup chopped glace mixed candied fruit, plus more for top of loaf
  • ¼ cup confectioner’s sugar


  • Begin by preheating your oven to 350 degrees. Line a baking sheet with a silicone liner or parchment paper and set aside.
  • Using a hand-held mixer, beat together the butter, sugar, and brown sugar until light and fluffy.
  • Add the eggs and beat to incorporate.
  • Add the flour, baking powder, cinnamon, nutmeg, cloves, and ginger; beat to incorporate.
  • Switch to a wooden spoon and stir in the walnuts and glace mixed candied fruit.
  • Gather all of the dough into your hands – it will be sticky – and shape into a long log onto the baking sheet. Aim for a 12” x 3 or 4” shape. Sprinkle a few extra pieces of glace mixed candied fruit over top. Next, dust with the confectioner’s sugar.
  • Bake for 30 minutes. Remove from oven and allow to cool for 30 minutes. In the meantime, reduce the heat in your oven to 300 degrees.
  • Use a fine serrated knife to slice the loaf into slices about 1 inch thick.
  • Place the slices, cut side down, on the baking sheet. Bake for 15 minutes. Turn the slices over and bake for an additional 15 minutes.
  • Remove the biscotti from the baking sheet and transfer to a wire cooling rack to cool completely.

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