8 vanilla almond biscotti recipes

Classic Tuscan biscotti di Prato with toasted whole almonds, orange zest, and vanilla. The original almond biscotti from Prato, Italy, made for dunking in Vin Santo.

Buttery shortbread-style biscotti loaded with whole macadamia nuts, flavored with vanilla and almond extract. Twice-baked to a golden, crisp snap.

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.

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.

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.

Crunchy twice-baked biscotti packed with roasted almonds and hazelnuts, scented with vanilla, anise, and almond extract. A big-batch Italian cookie that keeps for weeks and begs to be dunked.

Cinnamon hazelnut or almond biscotti with 2 tablespoons of vanilla and a powdered sugar finish. Twice-baked Italian cookies that stay crunchy for weeks in an airtight container.

Italian pastry puffs with lemon-scented biscotti dough wrapped around silky vanilla-almond pastry cream. Baked in a cupcake pan until golden, these old-school treats are worth every minute.