Once you see how easy biscotti are to make yourself, you’ll pass right by the ones that come in boxes or wrapped in cellophane. The crisp Italian cookies are a breeze to bake in large batches and to customize with add-ins -- try our master recipe, with almonds and anise seeds, or one of our clever variations.
Filled with dried fruit and toasted nuts, biscotti are wonderful Christmas cookies. These crisp and crunchy twice-baked treats are perfect for dipping into a mug of hot cocoa, mulled wine, or cold milk. Thanks to their crisp texture, biscotti last for several weeks and hold up very well for mailing, making them perfect for holiday gift-giving.
Get the irresistible crunch of traditionally twice-baked biscotti from a single quick stint in the oven by scooping the dough into bite-size mounds. These poppers have the same silky chocolate dip as the classics sold in coffee shops but offer surprising add-ins (think grapefruit zest and shredded coconut).The dipped cookies can be stored in a single layer in a cool place for up to a week.
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Mix up the flavor with ingredient swaps and feel good about eating more than one. Try
Rum-Soaked Raisin Biscotti,
Mexican Chocolate Biscotti,
and Brown Sugar and Date Biscotti.