174 biscotti recipes

Classic Italian biscotti studded with toasted walnuts and star anise, double-baked until crisp for perfect dunking in coffee or wine.

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.

Fruitcake biscotti studded with dried cranberries, tart cherries, candied orange rind, and almonds. Twice-baked for that signature crunch with lemon and almond extract.

Crunchy Italian cantucci biscotti loaded with toasted hazelnuts, Frangelico liqueur, and almond extract. Twice-baked for that signature snap, ready for dunking in espresso.

Cherry-pistachio biscotti studded with tart dried cherries and bright green pistachios, brightened with lime zest and twice-baked to that classic dunkable crunch. Holiday cookie tin material.

Aniseed biscotti from Genoa, twice-baked into long, crisp logs scented with whole anise seed. A yeast-raised dough makes them lighter and more bread-like than the typical Tuscan biscotti, ideal for dunking in coffee or sweet wine.

Crunchy dried cherry biscotti studded with ground almonds, twice-baked until crisp. A classic Italian dunking cookie with no butter or oil in the dough.

This delicious Italian snack is perfect with a cup of hot tea or coffee.

Change the look of biscotti with this tasty version that will satisfy anyone's sweet tooth.

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

Buttery macadamia nut biscotti with half the nuts ground into the dough and half left whole. Twice-baked for a crisp, crunchy cookie with rich tropical flavor.

Italian anise biscotti coated in sesame seeds, pressed through a cookie press or shaped by hand. Crisp, fragrant cookies perfect for dunking in coffee or espresso.

Classic Italian almond biscotti with toasted whole and chopped almonds, twice-baked for crisp dunkable texture. Just six ingredients. Pairs perfectly with espresso or vin santo.

Crunchy Italian biscotti loaded with hazelnuts, lemon zest, sambuca, and rum. Twice-baked for that signature snap, these tozzetti are built for dunking in espresso or a glass of vin santo.

Classic almond biscotti are twice-baked Italian cookies made with whole-wheat and white flour, turbinado sugar, eggs, vanilla, and toasted almonds. Crisp, dunkable, and made for coffee.

Biscotti nocciole cioccolato, Italian hazelnut chocolate biscotti twice-baked with Frangelico liqueur. Crisp, dippable, coffee-shop style cookies that keep for weeks.