"Biscotti" is an Italian word referring to hard, crunchy, twice-baked cookies. We think you'll agree that after one bite of these decadent homemade biscotti recipes, you'll feel as though you're sitting in a quaint Italian café.
Iced Gingerbread BiscottiHomemade biscotti? No problem! We love that these gingerbread beauties taste just as good as if they were from a luxurious cafe. As a tip, be sure to let the cookie logs cool after the first bake so they slice cleanly and don't crumble.
Coconut-Almond BiscottiEnjoy delicious Coconut-Almond Biscotti with your favorite cup of joe for a tropical and refreshing morning treat.
Mocha-Pistachio BiscottiThese biscotti can be kept for weeks in an airtight container, but are pretty enough to be wrapped in clear plastic with a ribbon and given as a gift. And did we mention they're gluten-free?
Pumpkin BiscottiDuring the colder weather, we're huge fans of pumpkin anything, whether that's pumpkin breads, cookies, or cakes, but if you're never tried pumpkin biscotti, you're in for a treat!
Chocolate-and-Pistachio BiscottiKevin Sbraga varies these wonderful nutty biscotti, sometimes dipping them in melted dark chocolate for an extra layer of flavor.
Apricot-Chocolate-Almond BiscottiThese biscotti are crumbly delivery systems for chewy apricot bits, hunks of dark chocolate, and crunchy almonds.
Cardamom-Pistachio BiscottiThese biscotti bring together the warm flavors of cardamom with the crunch of pistachios.
Pine Nut BiscottiCrunchy and lightly sweet, these are great with espresso or French roast coffee after dinner. Though any nuts will work, pine nuts offer sophisticated taste.
Gingerbread BiscottiFresh ginger delivers a bit of spice to this traditional Italian cookie. Gingerbread Biscotti are perfect with a warm cup of joe, spiced cider, or hot chocolate.
Pistachio Cherry BiscottiFor crunchier biscotti, bake an additional 5 to 10 minutes. Store at room temperature for up to one week; for longer storage, wrap airtight and freeze. Prep: 20 minutes, Bake: 50 minutes.
Chocolate-Hazelnut BiscottiTo toast the hazelnuts that go into this decadent biscotti recipe, place whole nuts in a baking pan and bake in a 350° oven until golden brown under skins. You can store these chocolate-coated cookies airtight for up to 3 days.
Orange-Infused Cherry-Almond BiscottiYou can make these cookies up to a week ahead and store them at room temperature in an airtight container. When buying dried cherries, look for those without added sugar. Serve with coffee or tea.
Coconut BiscottiStanding the cookies eliminates the traditional step of flipping them halfway through baking. Chocolate lovers can stir 1/2 cup mini chocolate chips into the batter or dip half of each cookie into melted chocolate.
Chocolate-Cinnamon BiscottiA warm addition to the breakfast spread, these cinnamon and chocolate biscotti pair perfectly with a hot cup of coffee or tea.
Chocolate-Cherry BiscottiOur Test Kitchens staffers found that using a serrated knife works best for cutting the rolls after the first bake time. If you're a fan of dried cranberries, they make a great substitute for dried cherries.
Coffee-Hazelnut BiscottiThe perfect pairing for coffee or tea, these biscotti cookies feature Frangelico, a hazelnut-flavored liqueur.