Biscotti chocolate recipes

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.

Anise-scented raisin biscotti with walnuts, lemon zest, and orange zest. Butter-based dough double-baked until crisp. A traditional Italian dunking cookie with citrus and spice.

Let your bread machine make this hazelnut bread for you.

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.

The biscotti turned out delicious, by adding white chocolate really enhanced the depth of the flavor, and also gave the biscotti a softer and creamier texture, which also made these yummy biscotti highly additive. Almond and dried apricots added the rich nuttiness and sweet-sour juicy bites.

Double-baked chocolate rusks (biscotti-style) with mini chocolate chips, cocoa, and melted unsweetened chocolate. Crispy, intensely chocolatey Italian-style cookies.

Twice-baked almond biscotti packed with walnuts and optional chocolate swirl. Crisp, crunchy Jewish cookies perfect for dunking in coffee or tea.

Mandelbrodt with chocolate chips and pecans, topped with cinnamon sugar. A Jewish twice-baked cookie similar to biscotti, made with oil instead of butter. Crunchy, dunkable, and freezer-friendly.

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

Italian biscotti loaded with almonds, hazelnuts, and pine nuts, scented with orange zest and Godiva chocolate liqueur. Twice-baked for the classic dunkable crunch.

Buttery shortbread sticks studded with mini chocolate chips, baked golden, and dipped in melted chocolate. Four ingredients in the dough, shaped like little biscotti logs. Simple, elegant, and impossible to eat just one.

Norwegian cookies (biscotti-style) with chocolate chips and a cinnamon sugar topping. Dough baked in long rolls, then sliced diagonally into crisp strips. One batch makes four dozen.

Komish broit is a Jewish twice-baked cookie similar to Italian biscotti, made with matzo meal, potato starch, and chocolate chips. Crisp diagonal slices rolled in cinnamon sugar.

Twice-baked Jewish cookies studded with melty semi-sweet chocolate chips that turn crispy on the outside and stay tender inside. Simple ingredients make 2 dozen crunchy biscotti-style treats.