31 biscotti recipes

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.

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.

Yeasted anise biscotti from Genoa, made with a sponge starter for a lighter, bread-like crumb. Twice-baked with butter and aniseed, these are nothing like ordinary biscotti.

Crispy chocolate biscotti with cocoa powder and your choice of raspberry, orange, or almond flavoring. Twice-baked Italian cookies with a satisfying crunch, finished with a chocolate drizzle.

Delicious cookies that are perfect after a special dinner. Try dipping them in coffee or wine!

Lemon and pistachio Italian style biscotti, perfect with tea or coffee.

Fat-free cinnamon-raisin biscotti made with egg whites. Twice-baked Italian cookies that crunch hard, dunk well, and skip butter and yolks entirely.

Crunchy Italian orange almond biscotti, twice-baked for that signature snap and loaded with toasted almonds and bright orange zest. A no-butter cookie made for dunking in coffee or vin santo.

Honey oat biscotti with rolled oats, cinnamon, and chopped nuts, twice-baked until dry and crunchy throughout. Sweetened with honey instead of sugar.

Lemon pignoli biscotti with toasted pine nuts, fresh lemon juice, and lemon zest. Twice-baked into crisp, citrusy Italian cookies perfect for dipping.

Crisp biscotti soaked in flavored simple syrup until soft, then topped with fresh whipped cream and fruit. A quick Italian-inspired dessert with endless variations.

Nectarines and raspberries tossed with sugar and crumbled almond biscotti for a no-cook summer fruit dessert. Simple, elegant, and ready in minutes.

Let your bread machine make this hazelnut bread for you.

Kwarezimal, traditional Maltese almond cakes with cinnamon, citrus zest, and orange extract. Baked in logs and sliced into crisp biscotti-style cookies.

German loaf cookies (Zwieback-style) with lemon zest, almond extract, and a cocoa-cinnamon swirl. Baked as a log, sliced, then broiled crisp for a twice-baked biscotti-like crunch.