174 biscotti recipes

Triple chocolate biscotti with Dutch-process cocoa, chocolate chips, and a white chocolate coating, loaded with toasted hazelnuts and a hint of espresso. A bakery-level Italian cookie.

Milk chocolate biscotti packed with toasted whole almonds and cocoa-darkened dough. Crisp, twice-baked Italian cookies ready for dunking in coffee or espresso.

Hazelnut and apricot biscotti, traditional twice-baked Italian cookies studded with toasted hazelnuts and dried apricots. Crisp, dunkable, and perfect alongside espresso or vin santo.

Triple-chocolate biscotti with Dutch cocoa, semi-sweet chips, and a dipped white chocolate base. Toasted hazelnuts, dark coffee, and twice-baked crunch make these the dunking cookie for serious chocolate lovers.

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.

Authentic biscotti di Prato (cantucci): the traditional Tuscan twice-baked almond cookies, made with no butter for a hard, crunchy bite built for dunking in coffee or vin santo.

Double anise almond biscotti with anise extract, ground star anise, and slivered almonds in a twice-baked Italian cookie. Crisp enough to dunk in espresso or vin santo.

Portuguese biscotti, lemon-scented ring-shaped butter cookies with a crisp, slightly crumbly texture. A Portuguese-American tradition that differs from Italian biscotti with lemon and a single bake.

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.

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

Twice-baked Italian almond cookies studded with bright maraschino cherries, spiked with kirsch and Grand Marnier. Perfect holiday gift.

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

Almond orange chocolate biscotti: toasted slivered almonds, orange zest, and chocolate chips folded into a buttery twice-baked Italian cookie dough with a splash of amaretto. Perfect with 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.

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.

This Italian favorite is the perfect snack with your hot cup of tea or coffee.