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Dried Fruit and Nut Biscotti

December 7, 2020

These Dried Fruit and Nut Biscotti are perfect for snuggling up with a cup of hot chocolate or coffee when the winter weather starts to set in.

These are delicious and you can alter the types of dried fruit and nuts used in this recipe to whatever is in your pantry. We think the combination of dried jackfruit, raisins and pistachios with cinnamon is perfect for getting into the holiday mood.

Dried fruit and nut biscotti

These biscotti are the perfect holiday sweet treat to compliment decorating your tree and wrapping presents while listening to your favorite holiday songs. Santa will be pleasantly surprised when he finds you upgraded your holiday baking this year!

This biscotti recipe was adapted from this recipe.

Dried fruit and nut biscotti


1/2 c raisins
1/2 c Jali Fruit Co. Dried Jackfruit (chopped) 
1/2 c pistachios (chopped)
1/4 t cinnamon
2-1/2 c All-Purpose flour
1 t baking powder
1/2 t baking soda
1/4 t salt
1/4 c butter (softened)
1 c sugar
3 eggs
1/2 t vanilla extract
1 T honey
1 egg (beaten for egg wash)
1 t cinnamon + 1 T sugar (to sprinkle on top of loaves before baking)

Dried fruit and nut biscotti


Preheat oven to 350℉. In a medium mixing bowl combine chopped raisins, jackfruit and pistachios. Set aside. In another medium mixing bowl sift together the flour, baking powder, baking soda and salt. Set aside.

In a large mixing bowl beat butter with an electric mixer until fluffy. Add sugar gradually. Add the eggs, one at a time, beating with each addition, as well as the vanilla extract and honey. Gradually add the flour mixture to the wet ingredients, mixing well to combine. Stir the fruit and nut mixture into the dough with a rubber spatula. 

Line a cookie sheet with parchment paper. Divide the dough in half. Shape each half into a 12-inch-long log. Place logs 3 inches apart on the cookie sheet. Flatten each log into a 3/4 inch thick loaf. Using a pastry brush, brush egg wash all over the loaves. This helps to create a shiny, golden exterior. Sprinkle with cinnamon sugar.

Bake in oven for 30-35 minutes or until light golden brown. Cool loaves on wire rack until completely cool. Once cool, preheat oven to 325℉. Transfer loaves to a cutting board. Cut each loaf diagonally in 1/2-3/4 inch slices. Lay slices on cookie sheet. Bake for 5-7 minutes on one side, turn slices over and bake for another 5-7 minutes or until biscotti are crisp and develop an even more golden brown color. Cool on wire racks, and enjoy with your next cup of coffee or tea!

Download this recipe and more in the Jalidays Holiday Cookbook downloadable PDF here.

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