How to Make Classic Biscotti, Plus Recipes

Biscotti are also the ultimate make-ahead treat -- they last for weeks. That gives you plenty of opportunities to enjoy them with coffee, tea, or dessert wine. Let the dunking begin.

Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.

Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.

Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.

Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

And here are those novel variations we promised you earlier. We love the pop of color -- pistachio meets papaya, otherwise known as nutty crunch meets sweet, while coconut adds to the tropical take and ginger adds spice.

A classic combo that tastes good in so many desserts. Here, semisweet chocolate pairs with almonds and ever-aromatic candied orange zest.

No one seems to know where or why a cup of espresso was first served with slice of lemon peel on the saucer, but the clean, fragrant bite of lemon adds contrast to a coffee-almond biscotti. And you knew we love instant espresso powder didn't you?