Mixed Nut Biscotti

A Twice-Baked Italian Cookie Spiced for Coffee Time

Proper Italian biscotti earn their crunch through a two-stage bake. First the shaped log goes in until set and golden, then it gets sliced and the slices return to the oven to dry out and crisp into the dunkable cookie that defines coffee-shop pastry cases everywhere.

The pumpkin pie spice is the unconventional move that makes these stand out. Instead of the standard anise or vanilla, this recipe leans into the warm cinnamon-ginger-clove blend that brings cozy autumnal flavors. It pairs beautifully with the brown sugar and the mixed nuts, turning ordinary biscotti into something more memorable.

Using a mix of nuts rather than a single variety gives every slice a different mineral, buttery, or sweet-nut accent. Almonds, walnuts, pecans, hazelnuts, all in the same dough means no two bites taste identical.

Pro Tips

• Spray your hands lightly with cooking spray before shaping the dough into rolls. The dough is sticky and clean hands give you the cleanest log shapes.
• Use a sharp serrated knife with a sawing motion to slice the partially baked logs. A straight knife crushes the soft centers.
• Slice while still slightly warm, after the 5-minute rest. Fully cool logs shatter under the knife.
• Watch the second bake closely. Biscotti go from golden to overdone in about a minute, and burnt biscotti taste bitter.

Variations

• Swap pumpkin pie spice for 1 tablespoon of anise seeds for a more traditional Italian profile.
• Dip cooled biscotti halfway in melted dark chocolate, then dust with crushed nuts before the chocolate sets.
• Add 1 teaspoon of grated orange zest for a bright citrus lift.