211 italian cookie recipes

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.

Black pepper and walnut biscotti pack toasted walnuts and a serious dose of cracked pepper into a brown-sugar dough. Italian-style twice-baked cookies that pair with cheese or coffee.

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.

Italian-style almond drop cookies decorated with pine nuts and dusted with confectioners' sugar. A double-boiler whipped batter creates a delicate, marzipan-rich crumb that bakes up crisp on the outside.

Italian fried knots dipped in honey glaze and topped with colorful non-pareils. A traditional Italian-American holiday pastry with a crispy, golden shell and sweet honey coating.

Authentic biscotti di Prato from Tuscany. Twice-baked Italian almond cookies with toasted almonds, a pinch of saffron, and the traditional pasta-board well method. Crisp, dunkable, and built to keep.

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.

Authentic biscotti di Prato (cantucci): the traditional Tuscan twice-baked almond cookies, made with no butter for a hard, crunchy bite built for dunking in coffee or vin santo.

Fat-free cinnamon-raisin biscotti made with egg whites. Twice-baked Italian cookies that crunch hard, dunk well, and skip butter and yolks entirely.

Authentic Neapolitan biscotti with whole and ground almonds, honey, and cinnamon. Twice-baked Italian cookies with a deep nutty crunch and no butter or eggs.

Orange-almond biscotti, the crisp Italian twice-baked cookie scented with fresh orange zest and almond, studded with slivered almonds. Made for dunking in coffee, tea, or a glass of vin santo.

Crunchy Italian orange almond biscotti, twice-baked for that signature snap and loaded with toasted almonds and bright orange zest. A no-butter cookie made for dunking in coffee or vin santo.

Chocolate-dipped biscotti flavored with Pernod, bourbon, and anise seed with chopped almonds baked twice for a crisp, crunchy snap. Dipped in melted chocolate chips the day they're served for a glossy finish.

Mixed nut biscotti bake twice for that signature dry crunch, with pumpkin pie spice and a handful of mixed chopped nuts folded into a brown-sugar dough. Coffee-shop biscotti at home.

Italian anise biscotti: twice-baked Italian almond cookies flavored with pharmacy-grade anise oil and toasted whole almonds. Crisp, dunkable, perfect with espresso.

Cardamom whole wheat walnut biscotti combine ground walnuts, whole wheat flour, and warm cardamom into crisp twice-baked Italian cookies. No butter, no yolks, just clean flavor.