68 biscotti recipes

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

Cherry-pistachio biscotti studded with tart dried cherries and bright green pistachios, brightened with lime zest and twice-baked to that classic dunkable crunch. Holiday cookie tin material.

This delicious Italian snack is perfect with a cup of hot tea or coffee.

Delicious cookies that are perfect after a special dinner. Try dipping them in coffee or wine!

Italian anise biscotti coated in sesame seeds, pressed through a cookie press or shaped by hand. Crisp, fragrant cookies perfect for dunking in coffee or espresso.

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.

A great, easy recipe, it is the first time for me to try it, really good, my 5 year old son kept eating them, and told me how yummy they are, a big hit.

Vanilla chip biscotti studded with white vanilla chips and twice-baked Italian-style for a crisp, dunkable cookie. Almost fat-free in the dough, with a clean vanilla-citrus crumb.

Twice-baked anise biscotti: long crisp Italian cookies flavored with star anise, perfect for dunking in espresso, vin santo, or a strong afternoon tea.

Orange biscotti with fresh orange zest, rum, and olive oil, rolled thin, cut into scalloped strips, and baked twice with a butter-sugar glaze. Crispy Italian cookies for dipping in coffee or dessert wine.

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

Twice-baked Italian biscotti with fresh ginger, Dutch cocoa, and toasted almonds. Crisp, dunkable cookies with warm spice and a deep chocolate undertone.

Authentic Italian cinnamon walnut biscotti: twice-baked cookies with toasted walnuts, orange zest, and a cinnamon-sugar crust. Crisp enough to dip into coffee, sturdy enough to ship.

Anise-scented raisin biscotti with walnuts, lemon zest, and orange zest. Butter-based dough double-baked until crisp. A traditional Italian dunking cookie with citrus and spice.

Almond Brown Sugar Biscotti: classic twice-baked Italian cookies with anise, brown sugar warmth, and chopped almonds. Crisp, dunkable, makes 3 dozen and stores for a month.

Yeasted anise biscotti from Genoa, made with a sponge starter for a lighter, bread-like crumb. Twice-baked with butter and aniseed, these are nothing like ordinary biscotti.