38 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.

Cranberry nut biscotti are crunchy Italian twice-baked cookies studded with toasted hazelnuts and tart dried cranberries. No butter, so they're properly crisp and dunkable, with a festive red-and-gold look.

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 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.

Classic Italian biscotti studded with toasted walnuts and star anise, double-baked until crisp for perfect dunking in coffee or wine.

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.

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.

Biscotti nocciole cioccolato, Italian hazelnut chocolate biscotti twice-baked with Frangelico liqueur. Crisp, dippable, coffee-shop style cookies that keep for weeks.

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.

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.

Hazelnut and anisette biscotti are twice-baked Italian cookies flavored with toasted hazelnuts, anise seed, lemon zest, and espresso powder. Crisp Christmas cookies for dunking in coffee.

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.