Dry Fruits and Nuts Biscuits

Just like Sharmila, and I believe many other Indians, I tend to get confused between cookies and biscuits. Back home in India, only those that are studded with chocolate chips were called as cookies, whereas all others are referred to as biscuits. So you are free to call them whatever you wish, fruit biscuits, or fruit cookies, these melt in mouth morsels studded with dry fruits and nuts are a treat.

dry fruits and nuts biscuits

The famous Karachi Bakery in Hyderabad city is popular for fruit biscuits, among many other baked food products that they are known for. I had always loved these when I was a little kid. These were perhaps one my most early loves. So you can imagine my joy when I discovered a recipe for fruit biscuits at one of my favorite TV chefs website, Ina Garten. I have tried and took delight in many of her recipes, her homely style of cooking is something that I can identify with.

Simple to prepare and delightful to taste, these biscuits have become a regular in my house. Ofcourse I miss those that were available at Karachi Bakery, but these have been successful enough to win my heart and rock my tastebuds. I have made a few changes to the original recipe so that it suites me. For an eggless version, try Priya’s version.

Dry Fruits & Nuts Biscuits/ Cookies
Adapted from this original recipe


Dried fruits – 1 cup [I used a mixture of tutti frutti and raisins. You can use whatever dry fruits you fancy, like dried berries, candied cherries (or any fruits) etc]
Dried nuts – 3/4 cup [I used a mixture of cashewnuts and walnuts]
Honey – 1 tbsp
Fresh orange juice – 2 tbsp
Fresh lemon juice – 1 tbsp
Unsalted butter – 1/2 cup (at room temperature)
Canola oil – 1/2 cup
Powdered cloves – 1/4 tsp
Light brown sugar – 1/3 cup
Granulated sugar – 1/2 cup
Eggs – 2, large
All purpose flour – 2 2/3 cups


1. Chop the dried nuts and fruits roughly. Place them in a mixing bowl, add orange juice, lemon juice, honey and a pinch of salt. Mix well. Cover with a plastic wrap and let sit at room temperature overnight.
2. In a mixing bowl add butter and oil, powdered cloves, granulated sugar and brown sugar. Using a whisk or an electric hand mixer, beat for 3-4 minutes. Add eggs and beat for a minute or two until mixed. Add the the dried fruits and nuts, including any liquid in the bowl. Now add the flour and 1/4 teaspoon salt just until combined. Don’t over-mix! Divide the dough in half. Place the half on a wax paper and using the long edge of the paper as a guide, shape them into logs. Cover the logs with plastic wrap entirely if you plan to freeze them now to use later. Or else, refrigerate the logs wrapped in wax paper for 1-2 hours or until firm (you can even freeze them for just 15-20 minutes) so that you can easily cut them into slices.

biscuit dough logs

biscuits, cut and ready to be baked

3. Preheat the oven to 350°F. With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on aluminium foil lined cookie sheets and bake for 14 to 20 minutes, until lightly golden on the edges. Mine were done in just 14 minutes. Once done, transfer the biscuits immediately on a rack and let cool. Once cool, store in air tight food storage containers.


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25 Responses to “Dry Fruits and Nuts Biscuits”

  1. would love to know where you found tutti frutti..are they available in regular grocery stores or even online..

    Saneeya, tuttu frutti is easily available at most of the grocery stores and food markets. Also ask for them in bakeries.

  2. Mahejabeen Mohammad Says:

    Mona i loveeeeeeee Fruit biscuits and dilkush , every time i use to cross the lane of karachi bakery the aroma of fruit biscuits and dilkush use to pull me to the bakery and i would buy it .thanks a lot for the great find, iam definitely going to make it , mona i was just wondering if we put vanilla essence or vanilla extract/pineapple essence in these buiscuits to get the aroma of karachi bakery biscuits, i cannot recollect the smell exactly now !!!

    Mahejabeen Mohammad, you can play with the recipe and make alterations to it according to your choice. Instead of adding essence, you can substitute orange juice in the recipe with pineapple juice.

  3. Delicious and visually appealing biscuits. I hope to make them one day.

  4. omg!! looks amazing…and only someone who has eaten the fruit biscuit of karachi will be able to understand the life long love for it… am going to try this soon

  5. hi…..salaaaaaaamz mona this looooks great ur the best yaar…ur just great……….mona can u plz post me the recipie of chocolate layered cake if posible……

    Nishat, Jazakallahu Khair. Inshallah I will.

  6. i just want to say mona that i love youuuuuuuuuuuuuu

  7. Lovely! Bookmarked to be tried soon!

  8. mona, u r MashAllah very very talented, a big fan of yrs n yr website from almost 3 yrs now. God Bless 🙂

  9. This looks so good Mona

  10. Mona! You brought back so many memories. The Bakery biscuits were the very ones to greet me at my room every morning when I travelled to Hyd on work!! With a warm cup of tea they were just heaven.

  11. Looks good Mona!
    I am like you I used to get confused about the two especially because in France they call cookies “biscuits” and French was my native language with Arabic;
    love cookies that have these ingredients these are delish!

  12. assk mona.
    just luv these biscuits. shall try soon,inshlh.brings all good memories of karachi bakery,my fav in hyd.
    just made icecream cake yesterday and mashallah it turned out good. i was wondering if u can post recipe of custard trffle dessert that is served in weddings in hyd.
    i always used to enjoy triffle more than qubani meetha in hyd weddings.

  13. Wow mona, those biscuits looks so good! i have to try these. u have a way of making the bakery part of it look so easy!

  14. oh these look too good…do u use dates as well?

    Sheba, I didn’t use dates in the recipe, however you can try using them.

  15. These look and sound awesome! Simple, too 🙂

  16. wow looks delicious..
    is there a substitute for canola oil.. can i just use butter


    Sans, you can use just butter.

  17. thanks mona.. I cant wait to try this..i am going to try to make this tonight.. would you be able to confirm how much butter in grams i should use if i am not using oil.

    Approx 226 grams ?

    Sans, 1/2 cup butter = 115 gms, so you should be using 230 gms of butter in total.

  18. SonuSachin Says:

    Hey Mona,
    I made these yday… They came out really good.
    Thanks for the recipe.

  19. Hi Mona,
    Its cookies and buscuit time of the yr and i was just missing the cookies from hyd and the wonderful dilkush of course… so will surely try making the friut cookies and also can u tell me how to make dilkush too please… thanks for the fruit buscuit recipe

  20. Salam, I made these biscuits and followed the recipe except for subbing butter for the canola oil.

    They turned out very good. The texture, color everything was good but they were not sweet enough for the kids. Next time will use more sugar if I want it to be a treat for kids.

    They were good for me and my husband

    Thanks for a great recipe

  21. Amit Varyani Says:


    I just luv this biscuits… will definitely try it for my GF (Mishthi) s she is so much crazy abt these Fruit Biscuits…

    Thnx a lot 4 providing such a fantastic recepie..

  22. hi
    Can I substitute margarine for butter ? I am allergic to dairy ? Can you please let me know ?

    Usha, you can use margarine instead.

  23. the fruit cookie from Hyderabad is egg less, that is why it is so crumbly, the texture of the cookie i made with your recipe was not so good, it cake out like granola bar

    JJ, as my post mentions, this is Ina Gartens recipe which reminded me of the fruit biscuits of Hyderabad. I never mentioned that this is the recipe for the fruit biscuits that are available in Hyderabad.

  24. hi Mona,
    wanted to try this recipe, bt i dont see any baking powder or baking soda in it. vl the biscuits be perfect without it.
    and if i want to try using it, what shall i use? baking powder or baking soda? and how much shall i use? what will be the effect of it on biscuits?
    will appreciate your reply.. Thank you..

  25. Hi Mona,

    I tried this recipe and followed the exact measurements. My dough did not become firm to cut even though I left it in fridge for 1hr 30min and also I tried freezing it for around 40min. Even then it’s still soft and the texture came out as cake than cookies/biscuits. Could you let me know where I might have gone wrong?

    Thank you

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