Chocolate dipped glace fruit biscotti

Make your own crunchy golden biscotti to enjoy with a big mug of coffee or tea. Packed full of almonds, sweet fruit chunks and dunked in chocolate to finish, its a winning treat every time.

  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Makes 30
  • Print


Chocolate dipped glace fruit biscotti
  • 3 egg whites
  • 1/2 cup caster sugar
  • 3/4 cup plain flour, sifted
  • 1/4 cup mixed glace cherries, halved
  • 1/4 cup semi-dried figs, chopped
  • 1/4 cup glace pineapple, chopped
  • 1/3 cup whole unblanched almonds
  • 200 gram dark chocolate, chopped


Chocolate dipped glacé fruit biscotti
  • 1
    Preheat oven 180°C. Lightly grease a 14 x 21cm loaf pan. Line base and sides with baking paper.
  • 2
    In a large bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, beating until thick and glossy.
  • 3
    Lightly fold in flour, glace fruit and almonds. Pour into prepared pan, smoothing top. Bake for 45-50 minutes, until just firm to touch.
  • 4
    Transfer to a wire rack to cool completely. Wrap in foil. Set aside
  • 5
    Preheat oven to 150°C. Using a very sharp knife cut into wafer thin slices. Arrange on baking trays. Bake for 20-25 minutes, until crisp. Cool completely. Once cooled dip each biscotti halfway into melted chocolate, allowing excess to drip off.
  • 6
    Arrange on trays lined with baking paper. Set aside until set.

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