33 italian biscotti recipes

Fat-free lemon poppy seed biscotti made with no added oil or butter. Crisp twice-baked Italian cookies powered by ground almonds, egg whites, and bright citrus.

White chocolate glazed anisette biscotti with toasted hazelnuts, crushed star anise, and almond extract. Crisp twice-baked Italian cookies with a creamy sweet glaze.

Pistachio-almond biscotti drizzled with dark chocolate: crunchy, twice-baked Italian cookies packed with two kinds of nuts. Coffee's best friend and a gift-tin classic.

Georgia pecan biscotti with toasted pecans and orange zest, twice-baked until shatteringly crisp. A Southern twist on the Italian classic, perfect for dunking.

Italian biscotti with toasted walnuts, orange zest, and black pepper. The savory-sweet hybrid that pairs with dessert wine, cheese, or after-dinner 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.

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.

A classic Italian-American family biscotti recipe with anisette liqueur and chopped nuts, twice-baked until golden and crunchy. Keeps for 6 weeks or freezes beautifully.

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.

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.

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.

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.

Crunchy Italian-style biscotti made with coarse yellow cornmeal, toasted almonds, anise liqueur, and aniseed. Twice-baked for that signature snap, built for dunking in espresso or Vin Santo.

Italian pastry puffs with lemon-scented biscotti dough wrapped around silky vanilla-almond pastry cream. Baked in a cupcake pan until golden, these old-school treats are worth every minute.

Buttery Italian pine nut biscotti brightened with fresh lemon juice and zest. Twice-baked until golden and crisp, with toasted pignoli in every bite. A cookie that keeps beautifully for weeks.

Pepper biscotti with black pepper, toasted walnuts, orange zest, and almond extract. An Italian twice-baked cookie with grown-up complexity and a subtle peppery kick. Perfect with coffee or red wine.