27 tea cookie recipes

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

Russian tea cakes (also called Mexican wedding cookies): buttery nut-studded shortbread balls rolled twice in powdered sugar. A classic holiday cookie tin staple in 30 minutes.

Light and crisp egg-whipped anise biscotti made with cornstarch for extra snap. Nut-free, piped from a pastry bag, and twice-baked golden. The ideal dunking cookie for coffee or tea.

Crunchy twice-baked biscotti loaded with chopped Heath bars, pecans, and butterscotch extract. Makes 36 to 48 cookies that are built for dunking in coffee, tea, or hot cocoa.

Lacy, crisp pecan cookies made with just 5 ingredients: egg white, brown sugar, flour, salt, and chopped pecans. A dainty, old-fashioned tea party cookie that bakes in 10 minutes flat.

Twice-baked anise biscotti: long crisp Italian cookies flavored with star anise, perfect for dunking in espresso, vin santo, or a strong afternoon tea.

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.

Chestnut meringues with chopped marrons glaces folded through crisp, snowy French meringue, dusted with cocoa. A delicate, old-world European cookie for tea trays and holiday gift tins.

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.

Jam tarts press tender cream cheese pastry around dollops of fruit jam for bite-size, flaky tea-time pastries with golden browned edges. A 7-ingredient throwback for the cookie tin.

Ossi di Morti (Bones of the Dead) Italian cookies flavored with cinnamon and clove oil, baked hard and meant to be dunked in coffee or tea. A traditional Italian All Souls Day treat.