Biscotti Recipes

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.

Double chocolate biscotti with wine-plumped dried cherries, melted bittersweet chocolate, and cocoa powder. Crisp, dunkable cookies that stay fresh for a month.

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

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.

Crunchy cornmeal biscotti with hazelnuts, lemon zest, and cinnamon, shaped into fingers and baked until golden. A lighter cookie made with egg whites only.

A simple, no-frills biscotti recipe. My mother gave this recipe to me. It's easy, quick, easy, and one of my preferred Italian cookie recipes.

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.

Adorable Halloween ghost biscotti dipped in white chocolate with candy decorations. Crunchy orange-almond cookies perfect for trick-or-treaters and fall parties.

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.

Twice-baked Italian biscotti loaded with almonds and walnuts, spiked with dark rum and amaretto. Crunchy dunking cookies with warm cinnamon spice, perfect for coffee or dessert wine.

Twice-baked chocolate biscotti loaded with Dutch-process cocoa and toasted hazelnuts or walnuts. Crisp, sturdy, and dunkable, with a deep cocoa flavor and no butter or oil. The classic Italian coffee cookie, made dark.

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.

Triple-chocolate biscotti with Dutch cocoa, semi-sweet chips, and a dipped white chocolate base. Toasted hazelnuts, dark coffee, and twice-baked crunch make these the dunking cookie for serious chocolate lovers.

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

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.