If you’re looking for something festive, healthier and still genuinely delicious to snack on or during the holidays, this Healthier Christmas Biscotti might just become your new Christmas staple. December is ussually filled with indulgent treats, late nights and endless gatherings, which is exactly why I love having one mindful bake on hand that doens’t feel heavy or overly sweet. These biscotti strike that balance perfectly: crunchy, festive and nourishing enough to enjoy without guilt.

Why you will love this biscotti

  • No added fats. It is light yet satisfying, and naturally sweetened with probiotic rich prunes
  • Higher in fibre (high fruits and nuts to base ratio) to support gut health
  • Packed with pistachio and cranberries for that festive red green colour combination
  • Keeps well for at least 3 weeks, making it perfect for gifting or snack prep

They’re proof that healthier Christmas bakes don’t have to feel like a compromise. Sometimes it’s simply about making small choices like bakes that support your body and your celebrations. These Healthier Christmas Biscotti (No Added Fats) does exactly that.

One of the ingredients I really appreciate here as you can see in my video would be the Sunsweet Probiotic+ Prunes that I’ve earlier mentioned. I mix it straight into the dough after light chopping. Not only do they bring sweetness and moisture, they also bring added fibre and probiotics, something I really appreciate this indulgent holiday season.

Here you go for the recipe. enjoy and happy holidays!

Healthier Christmas Biscotti (No added fats) Recipe
by Javier Tan December-13-2025

Healthy eating during the holidays doesn’t mean skipping all the fun, it’s picking the right bakes like this Healthier Christmas Biscotti!

Ingredients 

  • Approx 3/4 Cup or 100g Pitted Prunes (Chopped into eighths)
  • Approx 3/4 Cup or 100g Pistachios
  • 2/3 Cup or 80g of Cranberries
  • 2 Cups or 240g All-Purpose / Plain Flour
  • 1/2 Cup + 1 Tbsp or 115g Granulated White Sugar
  • 1 Tsp or 4g of Baking Powder
  • Pinch of salt
  • 3 Large Eggs, weighing approx 60g inclusie of shell
  • 2 Tsps or 10ml Vanilla Essence

Instructions

  1. Start by mixing all the ingredients together except the wet (eggs and vanilla) until well distributed. Then, create a well at the centre.
  2. Mix in the eggs and vanilla in the centre first before mixing in everything together until a sticky, wet dough is formed. If you need to, use your hands!
  3. Divide batter into two logs, approx 22cm x 5cm each and bake on a tray lined with parchment paper at 150C for 30 – 35 minutes until nicely golden brown.
  4. Remove from oven and let cool for 10 minutes before slicing them approx 1cm – 1.3cm thick.
  5. Then, lay them flat and bake at 150C for 8 mins before flipping each biscotti and baking for another 4 – 8 minutes (adjust timing to your preference, the longer the crispier).
  6. Leave to cool completely for an hour before storing it in an airtight container for up to 3 weeks.
  7. Serve and enjoy!

Details

  • Prep time: 30 mins
  • Cook time: 1 hour 30 mins
  • Total time: 2 hours
  • Yield: Approx 40 1cm thick Biscotti

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Make sure to let cool completely before storing if not it will get soggy from the condensed steam!
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan