19 almond biscotti recipes

An impossibly delicious almond biscotti recipe; dip it into that hot cup of tea or coffee, it melts in your mouth, and you will swear it’s a perfect bite of food.

Authentic Tuscan almond biscotti twice-baked until crisp and golden. A traditional Italian cookie with toasted almonds, almond extract, and an egg wash finish.

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.

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.

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.

Golden biscotti packed with sliced and whole almonds, perfumed with orange zest and almond extract, then twice-baked into crunchy Italian cookies topped with cinnamon sugar. Keeps for months and begs for espresso.

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

Italian biscotti loaded with almonds, hazelnuts, and pine nuts, scented with orange zest and Godiva chocolate liqueur. Twice-baked for the classic dunkable crunch.

Anise almond biscotti baked twice for that signature crunch. Shaped into horseshoes, sliced, and dried low and slow. Keeps for weeks in a jar. Built for dunking.

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.

Italian double-baked chocolate biscotti with toasted almonds, cocoa, espresso powder, and a surprise hint of ginger and white pepper. Crisp, dark, and dunk-ready.

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

Twice-baked Italian biscotti loaded with almonds and walnuts, spiked with dark rum and amaretto. Crunchy dunking cookies with warm cinnamon spice, perfect for coffee or dessert wine.

Twice-baked Italian biscotti packed with chopped nuts, butter, and vanilla. A dunk-ready coffee cookie with a hard, crunchy snap and rich vanilla-nut flavor.

Kwarezimal, traditional Maltese almond cakes with cinnamon, citrus zest, and orange extract. Baked in logs and sliced into crisp biscotti-style cookies.

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