18 toffee crisp recipes

I customized the crunchy chocolate peanut butter bars into this recipe by adding some toasted oats, wheat germ and coconut flakes. They were super crunchy an delicious.

Chinese toffee-coated apples and bananas with crispy batter and caramel sesame coating. Deep-fried fruit dunked in ice water creates a shatteringly crisp candy shell.

Crisp, lacy brandy wafers spiced with ginger and rolled into elegant tubes while still warm. Golden syrup gives them a buttery toffee crunch that shatters with every bite.

Toffee bananas are the classic Chinese restaurant dessert: deep-fried banana pieces coated in molten pulled-sugar syrup, then dipped in ice water for a glassy, shatter-crisp shell.

Crisp almond meringue base layered with homemade golden syrup toffee cream, billowy whipped cream, and a dusting of cocoa. An elegant British-style cake with a nearly gluten-free base.

Homemade peanut cookies bake crisp butter dough laced with a shot of coffee and crowned with roasted peanuts. A simple cut-out cookie with a subtle mocha edge and a salty-sweet crunch on top.

Authentic Italian cinnamon walnut biscotti: twice-baked cookies with toasted walnuts, orange zest, and a cinnamon-sugar crust. Crisp enough to dip into coffee, sturdy enough to ship.

Coffee meringue kisses with instant coffee ground into sugar, whipped with egg whites and vanilla. Baked low and slow until crisp, airy, and melt-in-your-mouth light.

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

Italian anise biscotti coated in sesame seeds, pressed through a cookie press or shaped by hand. Crisp, fragrant cookies perfect for dunking in coffee or espresso.

Two crisp meringue discs sandwiched with dark chocolate-coffee cream and served on a pool of raspberry sauce. A showstopping make-ahead dessert for special occasions.

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.

Espresso nut cookies with a slice-and-bake shortcut. Buttery dough loaded with real espresso and chopped pecans or walnuts, chilled and sliced thin for crisp, coffee-scented edges.

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.

Coconut Pecan Biscotti This crunchy Italian-inspired biscotti combines the tropical sweetness of coconut with nutty pecans for a perfect coffee or tea companion. Twice-baked for extra crispness, it's ideal for dipping or gifting.

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.