271 coffee recipes

Krakelingen are crisp Dutch figure-8 cookies made from a simple pie-pastry dough of butter, flour, and water, rolled into ropes and dipped in sugar. Buttery, crackly, and built for coffee dunking.

Raisin bread for the bread machine, a soft, lightly sweet loaf with plump raisins folded in for breakfast toast, French toast, or alongside afternoon coffee.

Low-fat pumpkin raisin cake made with egg whites, no butter, and pumpkin pie spice. Served with a strained yogurt cream sauce for a lighter fall dessert.

Crunchy pecan biscotti with almond extract and vanilla, twice-baked until golden. Perfect for dunking in coffee and they store for up to 2 weeks.

Almond cream cheese biscotti with toasted sliced almonds and a hint of anise. Cream cheese gives these twice-baked Italian cookies a softer, more tender bite while keeping the signature crunch for dunking in coffee.

These delicious cookies are easy to make and enjoy! Perfect with tea or coffee.

Buttery lemon anise biscotti: twice-baked Italian cookies flavored with bright lemon zest and warm anise. Crisp, dry, and made for dipping in coffee or sweet wine.

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

Chocolate biscotti studded with white vanilla chips, twice-baked for that signature crunch. Italian-style cookies built for dunking in coffee, tea, or dessert wine.

Mushrooms à la Grecque: mushrooms simmered in tomato, coriander seeds, bay, and garlic. A classic French-style braise served chilled as part of a meze or hot as a vegetarian side.

Sour cream brunch cake with a cinnamon-pecan-brown sugar swirl baked in a tube pan. A tender, rich coffee cake with two layers of crumbly, spiced filling throughout.

Twice-baked almond biscotti packed with walnuts and optional chocolate swirl. Crisp, crunchy Jewish cookies perfect for dunking in coffee or tea.

Cinnamon swirl bread with a brown sugar and cinnamon ribbon marbled through a tender, sour milk quick bread batter. No yeast needed for this coffee cake-style loaf.

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.

hese are perfect for serving with coffee and dessert, and I include them in boxes of home-made assorted cookies for gift giving

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.