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.

Red cranberries and green pistachios make the perfect color scheme for Christmas in this biscotti recipe (left). Cornmeal gives crunch and a warm yellow hue to the cookies.

Get the Cranberry-Pistachio Cornmeal Biscotti Recipe

Amaretto liqueur mixed into the batter ensures that these biscotti (right) have sweet almond flavor throughout. Dried cherries and whole almonds add chewiness and crunch.

Get the Cherry-Almond Biscotti Recipe

Lemon zest and crystallized ginger give a refreshing bite to these biscotti, while whole almonds add crunch. The secret to cutting cleanly through biscotti is to use a very sharp serrated knife.

Chocolate chips and cocoa powder bring a double dose of chocolate to these pistachio-studded biscotti. In this recipe, the cookies are baked for a shorter time than in standard biscotti recipes, so they are still slightly soft in the center.

This biscotti recipe is made with equal parts all-purpose and whole-wheat flours. Honey, lemon zest, and vanilla and almond extracts bring their sweet fragrance to these dunkable cookies.

This German version of biscotti substitutes pecans for the traditional almonds. After the dough is baked and sliced, each cookie is sprinkled with cinnamon and sugar before being baked a second time.

Equal parts all-purpose flour and cornmeal give a crunchy, slightly crumbly texture to these biscotti. Sweet flavor and fragrance come from orange extract, orange zest, dates, almonds, and anise seed.

The batter for these whole-wheat biscotti contains no oil or butter; just two eggs bring everything together. The biscotti are sliced extra-thin and baked until crisp so they keep for up to one month.

Rather than oil or butter, the dough for these biscotti gets its moisture from three eggs. Add pistachios and golden raisins as called for in this recipe, or substitute equal amounts of almonds and chopped dried apricots, pecans and cherries, or any other combination you like.

Whole wheat flour and brown sugar add their nuanced flavors to this biscotti recipe. Anise seeds and orange zest perfume these hearty cookies.

Ground almonds make this biscotti dough rich and crumbly. A tablespoon of cardamom pods adds a sweet and spicy flavor.

Fresh rosemary and orange zest bring their heady aromas to these sophisticated biscuits. The dough for these biscotti is made with butter for extra richness.