177 biscotti recipes

Chocolate four-nut biscotti loaded with walnuts, pecans, cashews, and almonds, plus mini chocolate chips. Twice-baked Italian cookies, optional white chocolate dip.

These biscotti is loaded with flavour, every bite yields bits of yummy goodness. Perfect for a snack with a cup of coffee or your favorite tea, and also make excellent Christmas gifts!

Italian Queen's biscuits (biscotti di regina) coated in toasted sesame seeds. Sicilian Christmas and wedding cookies with a tender, crumbly texture under the nutty sesame crust.

Traditionally cantucci combine with vin Santo generally or liqueur wines, although they are very good even with the dry wines such as sparkling wines.

Forget rock-hard biscotti that threaten your teeth. This butter-rich Italian cookie bakes up tender enough to eat without dunking, studded with raisins and nuts in every bite.

Italian biscotti with Sambuca liqueur, toasted pine nuts, star anise, and lemon zest. Twice-baked for a crisp, crunchy cookie built for dunking in espresso.

Maple praline biscotti loaded with toasted pecans, flavored with maple extract, and dipped in a maple powdered sugar glaze. Twice-baked for a crispy 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.

Biscotti di Greve: Tuscan twice-baked cookies packed with toasted whole almonds and bright orange zest. Crisp, dippable, and built to keep for weeks. The Italian classic from Chianti country.

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.

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

Italian biscotti with candied cherries, chopped nuts, and a hint of star anise. Twice-baked for that signature dry crackly snap, perfect for dunking in coffee, espresso, or vin santo.

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.

Almond cream cheese biscotti with toasted sliced almonds and a hint of anise. Cream cheese gives these twice-baked Italian cookies a softer, more tender bite while keeping the signature crunch for dunking in coffee.

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.

Biscotti crocanti, traditional Italian twice-baked cookies with whole almonds and a pairing of almond and anise extracts. The classic crisp Italian biscotti for dunking in espresso or vin santo.