211 italian cookie recipes

Anise almond biscotti are twice-baked Italian cookies with toasted almonds and warm anise seeds. Crisp, dunkable holiday treats that keep up to 4 weeks. Makes about 2 dozen.

Classic almond biscotti are twice-baked Italian cookies made with whole-wheat and white flour, turbinado sugar, eggs, vanilla, and toasted almonds. Crisp, dunkable, and made for coffee.

Double chocolate chunk biscotti loaded with cocoa, white chocolate chunks, and semisweet pieces. Twice-baked Italian cookies built for serious coffee dunking and long shelf life.

Low-fat cocoa almond biscotti made with egg substitute and chocolate syrup instead of butter. Crisp, twice-baked Italian cookies with deep chocolate and almond flavor.

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.

Classic anise cookies build a meringue-like base from eggs whipped with sugar for 30 minutes, then rest overnight before baking into pillowy, licorice-scented Italian cookies.

Honey orange biscotti with pecans, orange juice concentrate, and orange zest, twice-baked until crunchy. A low-fat Italian cookie perfect for dipping in coffee or tea.

Almond-raisin biscotti, twice-baked until crisp, with toasted almonds, plump raisins and bright orange in two forms. A coffee-dunking Italian cookie made airy by folding in whipped egg whites.

Fave dolci, Italian almond cookies shaped like fava beans with ground almonds, orange flower water, lemon zest, and cinnamon. A traditional Southern Italian sweet.

Tiny lemon ricotta turnovers with a butter cookie dough, creamy lemon-ricotta filling, and colorful nonpareil sprinkles. Italian-style filled cookies.

Crispy chocolate biscotti with cocoa powder and your choice of raspberry, orange, or almond flavoring. Twice-baked Italian cookies with a satisfying crunch, finished with a chocolate drizzle.

Orange cherry biscotti: twice-baked Italian cookies studded with dried cherries and zested orange. Crisp, dunkable, and nearly fat-free. Pairs with coffee, tea, or sweet dessert wine.

Triple chocolate biscotti with Dutch-process cocoa, chocolate chips, and a white chocolate coating, loaded with toasted hazelnuts and a hint of espresso. A bakery-level Italian cookie.

Almond Cookies: tender Italian-style cookies built on real almond paste, butter, and almond extract. Pressed flat with a sugared glass for crackled, sparkling tops. Makes 5 dozen.

Twice-baked citrus walnut biscotti, crisp with anise and bright lemon and orange zest, then half-dipped in glossy tempered chocolate. Crunchy Italian cookies built for dunking in coffee.

Whole wheat biscotti with toasted walnuts and hazelnuts twice-bake into crisp, lemon-zest-scented cookies for dunking. Lower-sugar Italian cookie shaped into ropes, sliced, then re-baked.