50 biscotti recipes

Whole wheat biscotti with toasted walnuts and hazelnuts twice-bake into crisp, lemon-zest-scented cookies for dunking. Lower-sugar Italian cookie shaped into ropes, sliced, then re-baked.

Gingerbread biscotti with fresh ginger, dark molasses, toasted almonds, and warm spices like cinnamon, nutmeg, cloves, and allspice. Crunchy, spiced, and perfect for dunking.

Pistachio-almond biscotti drizzled with dark chocolate: crunchy, twice-baked Italian cookies packed with two kinds of nuts. Coffee's best friend and a gift-tin classic.

Buttery Italian pine nut biscotti brightened with fresh lemon juice and zest. Twice-baked until golden and crisp, with toasted pignoli in every bite. A cookie that keeps beautifully for weeks.

Buttery walnut biscotti inspired by Chez Panisse, laced with Cognac and vanilla. Twice-baked to a golden crunch, these elegant cookies bring California fine dining to your cookie jar.

Crunchy twice-baked biscotti packed with walnuts, orange and lemon zest, and a surprising kick of black pepper. The ideal coffee-dunking cookie that stores beautifully in tins.

Maple macadamia biscotti made with real maple syrup, maple extract, applesauce, and chopped macadamia nuts. Twice-baked to a crisp, dry crunch for dunking in coffee.

Traditional Italian almond biscotti (Biscotti di Prato) baked twice for shattering crunch. No butter, no oil, just flour, eggs, sugar, and whole blanched almonds.

Spiced cherry biscotti studded with candied cherries and almonds, warmed with nutmeg, and dusted with cinnamon-nutmeg sugar. A ruby-flecked holiday coffee cookie.

Italian biscotti with toasted walnuts, orange zest, and black pepper. The savory-sweet hybrid that pairs with dessert wine, cheese, or after-dinner coffee.

Mixed nut biscotti bake twice for that signature dry crunch, with pumpkin pie spice and a handful of mixed chopped nuts folded into a brown-sugar dough. Coffee-shop biscotti at home.

Honey orange biscotti with pecans, orange juice concentrate, and orange zest, twice-baked until crunchy. A low-fat Italian cookie perfect for dipping in coffee or tea.

Crunchy twice-baked biscotti studded with toasted almonds, grated chocolate, and warm cinnamon. The ultimate coffee-dunking cookie, made from scratch in your own kitchen.

Low-fat cocoa almond biscotti made with egg substitute and chocolate syrup instead of butter. Crisp, twice-baked Italian cookies with deep chocolate and almond flavor.

Almond cinnamon-raisin biscotti with brandy and vanilla, twice-baked in the classic Italian style. Crisp, lightly spiced cookies for dipping in coffee, tea, or a glass of vin santo.

Hazelnut lemon biscotti, twice-baked Italian cookies with toasted whole hazelnuts and fresh lemon zest. Perfect dunking texture for coffee, tea, or vin santo.