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.

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?

Bring on the hazelnuts; sweet and rich, they're a classic of Italian desserts (and not just this). Pairing them with slightly tangy dried apricots makes for a subtle, totally delicious biscotti.