18 Delicious Biscotti Recipes for Every Occasion

Kickstart your baking adventure with our collection of 18 Delicious Biscotti Recipes for Every Occasion! Whether you’re craving a crunchy companion for your morning coffee or a sweet treat to share at gatherings, we’ve got you covered. From classic almond to daring chocolate chip, these biscotti are sure to delight. Dive in and discover your next favorite recipe today!

Classic Almond Biscotti

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing Classic Almond Biscotti. It’s a recipe that carries the warmth of tradition and the crisp promise of a perfect dunk in your morning coffee.

Ingredients

• 1 cup whole almonds
• 3 1/4 cups all-purpose flour
• 1 tbsp baking powder
• 1/8 tsp salt
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 tbsp almond extract
• 1/2 cup unsalted butter, melted

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Spread the almonds on the baking sheet and toast for 8-10 minutes, until fragrant. Let cool, then chop coarsely.
3. In a large bowl, whisk together flour, baking powder, and salt.
4. In another bowl, beat sugar, eggs, and almond extract until light and fluffy. Tip: Ensure the eggs are at room temperature for a smoother batter.
5. Gradually mix in the melted butter into the egg mixture.
6. Fold the dry ingredients into the wet ingredients until just combined, then stir in the almonds.
7. Divide the dough in half and shape each into a 12-inch log on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
8. Bake for 25 minutes, until the logs are golden and firm to the touch.
9. Remove from oven and let cool for 10 minutes. Reduce oven temperature to 325°F.
10. Transfer logs to a cutting board and slice diagonally into 1/2-inch thick pieces. Tip: Use a serrated knife for cleaner cuts.
11. Arrange slices cut-side down on the baking sheet and bake for 10 minutes per side, until crisp.
12. Cool completely on a wire rack before serving.

Delightfully crisp and nutty, these biscotti are a textural dream, with each bite offering a satisfying crunch. Serve them alongside a dollop of mascarpone for a decadent twist or simply enjoy their rustic charm with a cup of tea.

Chocolate Hazelnut Biscotti

Venturing into the quiet kitchen this morning, the thought of crafting something sweet and textured lingers in the air. Chocolate hazelnut biscotti, with its crisp bite and rich flavors, seems like the perfect companion to a reflective moment.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup hazelnuts, toasted and roughly chopped
• 1/2 cup dark chocolate chips

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/4 tsp salt until well combined.
3. In another bowl, beat 3/4 cup granulated sugar with 2 large eggs and 1 tsp vanilla extract until the mixture is pale and slightly thickened.
4. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
5. Gently stir in 1 cup toasted and roughly chopped hazelnuts and 1/2 cup dark chocolate chips until evenly distributed throughout the dough.
6. Divide the dough in half and shape each portion into a log approximately 12 inches long on the prepared baking sheet, spacing them well apart.
7. Bake for 25 minutes, or until the logs are firm to the touch. Remove from the oven and let cool for 10 minutes.
8. Reduce the oven temperature to 325°F. Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
9. Arrange the slices cut-side down on the baking sheet and bake for an additional 10 minutes on each side, or until crisp.
10. Transfer the biscotti to a wire rack to cool completely before serving.

With each bite, the biscotti offers a satisfying crunch, giving way to the deep flavors of cocoa and the nutty richness of hazelnuts. For an extra touch of indulgence, dip one end in melted chocolate and let it set before serving alongside a cup of espresso.

Cranberry Orange Biscotti

Beneath the soft glow of the morning light, there’s something deeply comforting about the process of making cranberry orange biscotti. The way the citrus zest dances with the tart cranberries in the dough is a small, joyful ritual that promises a crisp, flavorful treat to savor with your afternoon coffee or tea.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1 tbsp orange zest
• 1/2 cup dried cranberries
• 1/2 cup whole almonds

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt.
3. Add 2 large eggs and 1 tbsp orange zest to the dry ingredients, mixing until a dough forms.
4. Fold in 1/2 cup dried cranberries and 1/2 cup whole almonds until evenly distributed.
5. Divide the dough in half and shape each portion into a log about 12 inches long on the prepared baking sheet.
6. Bake for 25 minutes, or until the logs are firm to the touch.
7. Remove from the oven and let cool for 10 minutes. Reduce oven temperature to 325°F.
8. Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
9. Arrange the slices cut-side down on the baking sheet and bake for an additional 10 minutes on each side, or until golden and crisp.

Momentarily, the biscotti will fill your kitchen with the warm, inviting aromas of orange and toasted almonds. The final product is delightfully crunchy, with bursts of tart cranberry and the subtle sweetness of orange, perfect for dunking into your favorite beverage or gifting in a beautifully tied package.

Pistachio and Cherry Biscotti

Beneath the soft glow of the morning light, there’s something deeply comforting about the crunch of biscotti, especially when it’s flecked with vibrant pistachios and dotted with sweet cherries. This recipe, a humble nod to tradition, invites you to slow down and savor the process, much like the first sip of a well-steeped tea.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup shelled pistachios
• 1/2 cup dried cherries
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 tsp baking powder, and 1/4 tsp salt until well combined.
3. Add 2 large eggs and 1 tsp vanilla extract to the dry ingredients, mixing until a dough forms.
4. Fold in 1/2 cup shelled pistachios and 1/2 cup dried cherries until evenly distributed throughout the dough.
5. On a lightly floured surface, shape the dough into a log approximately 12 inches long and 2 inches wide. Transfer to the prepared baking sheet.
6. Bake for 25 minutes, or until the log is firm and lightly golden. Remove from the oven and let cool for 10 minutes.
7. Reduce the oven temperature to 325°F. Using a serrated knife, slice the log diagonally into 1/2-inch thick pieces.
8. Arrange the slices cut-side down on the baking sheet and bake for an additional 10 minutes. Flip each piece and bake for another 10 minutes, or until crisp and golden.
9. Transfer the biscotti to a wire rack to cool completely before serving.

With each bite, the biscotti offers a delightful contrast between the crisp exterior and the chewy cherries, while the pistachios add a subtle richness. Perfect alongside your afternoon coffee or as a sweet ending to a meal, these biscotti are a testament to the beauty of simple ingredients coming together.

Double Chocolate Biscotti

Lingering in the quiet of the morning, the thought of double chocolate biscotti brings a comforting warmth. This recipe, with its rich cocoa and melty chocolate chips, is a tender nod to those moments when only something deeply chocolatey will do.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/4 tsp salt until well combined.
3. In a large bowl, beat 3/4 cup granulated sugar, 2 large eggs, and 1 tsp vanilla extract until smooth.
4. Gradually mix the dry ingredients into the wet ingredients until a dough forms.
5. Fold in 1/2 cup semi-sweet chocolate chips evenly throughout the dough.
6. Divide the dough in half and shape each portion into a log about 12 inches long on the prepared baking sheet, spacing them 3 inches apart.
7. Bake for 25 minutes, then remove from the oven and let cool for 10 minutes.
8. Reduce the oven temperature to 325°F.
9. Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
10. Arrange the slices cut side down on the baking sheet and bake for an additional 10 minutes per side.
11. Transfer to a wire rack to cool completely before serving.

Crunchy yet tender, these biscotti are a chocolate lover’s dream, with each bite offering a perfect balance of bitterness and sweetness. Serve them alongside a cup of espresso for dipping, or crumble over vanilla ice cream for an indulgent dessert.

Lemon Poppy Seed Biscotti

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where the makings of Lemon Poppy Seed Biscotti await. There’s something deeply comforting about the process, a quiet ritual that promises crisp, citrusy bites to savor with coffee or tea.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp poppy seeds
• 2 tbsp lemon zest
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 1/2 tsp baking powder, and 1/4 tsp salt until well combined.
3. Stir in 2 tbsp poppy seeds and 2 tbsp lemon zest, distributing evenly throughout the dry ingredients.
4. In a separate bowl, beat 2 large eggs, then mix in 1/4 cup melted unsalted butter and 1 tsp vanilla extract.
5. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. Tip: If the dough is too sticky, lightly flour your hands for easier handling.
6. Divide the dough in half and shape each portion into a log approximately 12 inches long on the prepared baking sheet, spacing them 3 inches apart.
7. Bake for 25 minutes, or until the logs are firm and lightly golden. Tip: Rotate the baking sheet halfway through for even browning.
8. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 325°F.
9. Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces. Tip: A gentle sawing motion prevents crumbling.
10. Arrange the slices cut-side down on the baking sheet and bake for an additional 10 minutes per side, until crisp and golden.
11. Transfer to a wire rack to cool completely before serving.

Light and crisp, these biscotti carry the bright zest of lemon and the subtle crunch of poppy seeds, perfect for dunking into your morning brew or gifting in a pretty jar tied with ribbon.

Espresso Biscotti

Under the quiet hum of the morning, there’s something deeply comforting about the ritual of baking, especially when it involves the rich, aromatic embrace of espresso biscotti. This recipe, with its crisp texture and bold coffee flavor, is a nod to those moments of solitude and the simple pleasures they bring.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp espresso powder
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup almonds, chopped

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, 1/4 tsp salt, and 2 tbsp espresso powder until well combined.
3. Add 3 large eggs and 1 tsp vanilla extract to the dry ingredients, mixing until a dough forms.
4. Fold in 1/2 cup chopped almonds until evenly distributed throughout the dough.
5. Divide the dough in half and shape each portion into a log about 12 inches long on the prepared baking sheet, spacing them at least 3 inches apart.
6. Bake for 25 minutes, or until the logs are firm to the touch and lightly golden.
7. Remove from the oven and let cool on the baking sheet for 10 minutes.
8. Reduce the oven temperature to 325°F.
9. Transfer the logs to a cutting board and slice diagonally into 1/2-inch thick pieces using a serrated knife.
10. Arrange the slices cut side down on the baking sheet and bake for an additional 10 minutes on each side, or until crisp and dry.
11. Let the biscotti cool completely on a wire rack before serving.

Soaking in the quiet of the kitchen, these espresso biscotti emerge with a satisfying crunch and a deep coffee flavor that pairs wonderfully with a morning latte or an afternoon espresso. For a creative twist, drizzle them with dark chocolate or serve alongside a scoop of vanilla gelato.

Vanilla Bean Biscotti

Today, as the light filters softly through the kitchen window, I find myself drawn to the simplicity and elegance of baking, particularly the timeless Vanilla Bean Biscotti. There’s something profoundly comforting in the ritual of measuring, mixing, and the anticipation of that first crisp bite.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1 tbsp vanilla bean paste
• 1/2 cup whole almonds, toasted and coarsely chopped

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt.
3. In a separate bowl, lightly beat 2 large eggs and 1 tbsp vanilla bean paste until combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
5. Fold in 1/2 cup whole almonds, toasted and coarsely chopped, ensuring they’re evenly distributed.
6. Divide the dough in half and shape each portion into a log about 12 inches long on the prepared baking sheet.
7. Bake for 25 minutes, or until the logs are golden and firm to the touch.
8. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 325°F.
9. Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
10. Arrange the slices cut side down on the baking sheet and bake for an additional 10 minutes per side, or until crisp and golden.

Zesty with the aroma of vanilla and the crunch of almonds, these biscotti are a delight on their own or dipped in a cup of strong coffee. Their crisp texture and rich flavor make them a perfect companion for quiet mornings or as a thoughtful gift wrapped in parchment and twine.

Cinnamon Spice Biscotti

Delving into the quiet morning, the aroma of cinnamon spice biscotti baking feels like a warm embrace, a perfect companion to the stillness before the world wakes. This recipe, with its gentle spices and satisfying crunch, is a testament to the beauty of simple ingredients coming together.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped almonds

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, 1/2 tsp salt, 2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp ground cloves until well combined.
3. In a separate bowl, beat 2 large eggs and 1 tsp vanilla extract until light and frothy.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in 1/2 cup chopped almonds.
5. Divide the dough in half and shape each portion into a log about 12 inches long on the prepared baking sheet, spacing them 3 inches apart.
6. Bake for 25 minutes, or until the logs are firm to the touch. Remove from the oven and let cool for 10 minutes.
7. Reduce the oven temperature to 325°F. Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
8. Arrange the slices cut-side down on the baking sheet and bake for an additional 10 minutes. Flip each slice and bake for another 10 minutes, or until golden and crisp.
9. Transfer the biscotti to a wire rack to cool completely.

Zesty with cinnamon and warmly spiced, these biscotti offer a delightful crunch with every bite. Perfect for dunking into your morning coffee or gifting in a beautifully tied package, they carry the essence of homemade comfort.

Maple Walnut Biscotti

Dusk settles softly outside my window as I ponder the simple pleasures that make life sweet, much like the Maple Walnut Biscotti I’m about to share with you. This recipe, a harmonious blend of nutty warmth and maple’s gentle sweetness, is perfect for those quiet moments of reflection.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup pure maple syrup
• 1/2 cup chopped walnuts
• 2 large eggs
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, beat 2 large eggs, then mix in 1/2 cup pure maple syrup and 1 tsp vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in 1/2 cup chopped walnuts, ensuring they’re evenly distributed throughout the dough.
6. Divide the dough in half and shape each portion into a log about 12 inches long on the prepared baking sheet.
7. Bake for 25 minutes, or until the logs are firm to the touch.
8. Remove from the oven and let cool for 10 minutes. Reduce oven temperature to 325°F.
9. Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
10. Arrange the slices cut-side down on the baking sheet and bake for another 10 minutes.
11. Flip each piece and bake for an additional 10 minutes, or until the biscotti are golden and crisp.

Vibrant with the earthy crunch of walnuts and the deep, caramel-like notes of maple, these biscotti offer a delightful contrast in textures. Serve them alongside a steaming cup of coffee or tea, or crumble them over vanilla ice cream for an indulgent treat.

Peanut Butter Biscotti

Kneading through the quiet of the morning, the thought of peanut butter biscotti brings a comforting warmth. Its crisp texture and nutty flavor seem to echo the slow, deliberate pace of today, inviting a moment of pause and savor.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the peanut butter, butter, and sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Divide the dough in half and shape each portion into a 12-inch log on the prepared baking sheet, spacing them 3 inches apart.
7. Bake for 25 minutes, or until the logs are firm to the touch.
8. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 325°F.
9. Using a serrated knife, cut the logs diagonally into 1/2-inch slices.
10. Arrange the slices cut-side down on the baking sheet and bake for an additional 10 minutes per side, or until golden and crisp.

Rich in peanut flavor, these biscotti offer a satisfying crunch with every bite. Enjoy them alongside a cup of coffee for dipping, or gift them in a pretty jar for a heartfelt homemade present.

White Chocolate Macadamia Biscotti

Beneath the quiet hum of the kitchen, where the morning light spills softly across the counter, there’s a recipe that feels like a whispered secret between friends. White Chocolate Macadamia Biscotti, with its delicate crunch and sweet, buttery notes, is a dance of simplicity and indulgence, perfect for those moments when you crave something gently sweet.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup white chocolate chips
• 1/2 cup macadamia nuts, chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt.
3. Add 1/2 cup softened unsalted butter to the dry ingredients, mixing until the mixture resembles coarse crumbs.
4. Beat in 2 large eggs and 1 tsp vanilla extract until the dough comes together.
5. Fold in 1 cup white chocolate chips and 1/2 cup chopped macadamia nuts until evenly distributed.
6. Divide the dough in half and shape each portion into a log about 12 inches long on the prepared baking sheet.
7. Bake for 25 minutes, or until the logs are lightly golden and firm to the touch.
8. Remove from the oven and let cool for 10 minutes. Reduce oven temperature to 325°F (165°C).
9. Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
10. Arrange the slices cut-side down on the baking sheet and bake for an additional 10 minutes on each side, or until crisp and golden.
11. Transfer to a wire rack to cool completely before serving.

Melted white chocolate drizzled over the top adds a luxurious finish, while the macadamia nuts offer a buttery crunch that contrasts beautifully with the biscotti’s crisp texture. Enjoy these with a cup of coffee or as a sweet ending to a meal, letting the flavors linger like the last light of day.

Gingerbread Biscotti

Remembering the warmth of gingerbread always brings a sense of comfort, especially during the quieter moments of the year. This gingerbread biscotti recipe is a nod to those cherished flavors, offering a crisp, twice-baked treat that pairs perfectly with your favorite coffee or tea.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/4 cup molasses
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 1 tsp ground ginger, 1 tsp ground cinnamon, and 1/4 tsp ground cloves.
3. In a large bowl, cream together 1/4 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy.
4. Beat in 1 large egg, then mix in 1/4 cup molasses and 1 tsp vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Divide the dough in half and shape each half into a log about 12 inches long on the prepared baking sheet.
7. Bake for 25 minutes, or until the logs are firm to the touch.
8. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 325°F.
9. Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
10. Arrange the slices cut side down on the baking sheet and bake for an additional 10 minutes on each side, or until crisp.
11. Transfer to a wire rack to cool completely before serving.

Might you find the crisp texture and rich molasses flavor of these biscotti to be a delightful contrast to your morning brew. For an extra touch, dip one end in melted dark chocolate and let it set before serving.

Toasted Coconut Biscotti

Gently, the aroma of toasted coconut fills the kitchen, a reminder of summer days and the simple joy of baking. This recipe for toasted coconut biscotti offers a crisp, nutty twist on the classic Italian cookie, perfect for dipping into your morning coffee or enjoying as a midday treat.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut, toasted
• 1/2 cup almonds, chopped

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt.
3. Add 3 large eggs and 1 tsp vanilla extract to the dry ingredients, mixing until a dough forms.
4. Fold in 1 cup toasted shredded coconut and 1/2 cup chopped almonds until evenly distributed.
5. Divide the dough in half and shape each portion into a log about 12 inches long on the prepared baking sheet.
6. Bake for 25 minutes, or until the logs are golden and firm to the touch.
7. Remove from the oven and let cool for 10 minutes. Reduce oven temperature to 325°F.
8. Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
9. Arrange the slices cut-side down on the baking sheet and bake for an additional 10 minutes per side, or until crisp and golden.
10. Transfer to a wire rack to cool completely before serving.

Delightfully crunchy with a rich coconut flavor, these biscotti are a testament to the beauty of simple ingredients. Serve them alongside a dollop of vanilla ice cream for an indulgent twist, or pack them as a sweet snack for your next adventure.

Raspberry Almond Biscotti

Vividly recalling the crisp mornings of my childhood, the aroma of freshly baked biscotti wafting through the kitchen was a comforting constant. This Raspberry Almond Biscotti recipe, with its delicate balance of tart raspberries and nutty almonds, brings back those warm memories, offering a perfect companion to your morning coffee or afternoon tea.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup dried raspberries
• 1/2 cup sliced almonds

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 tsp baking powder, and 1/4 tsp salt.
3. Using an electric mixer, beat 1/2 cup softened unsalted butter until creamy. Add 2 large eggs one at a time, then mix in 1 tsp vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 1/2 cup dried raspberries and 1/2 cup sliced almonds.
5. Divide the dough in half and shape each portion into a log about 12 inches long on the prepared baking sheet, spacing them well apart.
6. Bake for 25 minutes, or until the logs are lightly golden and firm to the touch. Remove from the oven and let cool for 10 minutes.
7. Reduce the oven temperature to 325°F. Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
8. Arrange the slices cut-side down on the baking sheet and bake for an additional 10 minutes. Flip each slice and bake for another 10 minutes, or until crisp and golden.
9. Transfer the biscotti to a wire rack to cool completely before serving.

Notably, these biscotti boast a delightful crunch with bursts of raspberry sweetness and a subtle almond finish. For an extra touch, drizzle with melted dark chocolate or serve alongside a scoop of vanilla bean ice cream for a decadent twist.

Dark Chocolate Cherry Biscotti

Cherishing the quiet moments of early summer mornings, I find myself drawn to the kitchen, where the fusion of dark chocolate and tart cherries in biscotti offers a comforting ritual. This recipe, a blend of bitter and sweet, is perfect for those reflective pauses.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup dried cherries
• 1/2 cup dark chocolate chips

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking powder, and 1/4 tsp salt.
3. In a large bowl, cream 3/4 cup granulated sugar and 1/2 cup unsalted butter until light and fluffy, about 3 minutes.
4. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Fold in 3/4 cup dried cherries and 1/2 cup dark chocolate chips.
7. Divide the dough in half and shape each into a 12-inch log on the prepared baking sheet, spacing them 3 inches apart.
8. Bake for 25 minutes, or until the logs are firm to the touch.
9. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 325°F.
10. Using a serrated knife, cut the logs diagonally into 1/2-inch slices.
11. Arrange the slices cut-side down on the baking sheet and bake for 10 minutes. Flip and bake for another 10 minutes.
12. Transfer to a wire rack to cool completely.

These biscotti strike a delightful balance between the richness of dark chocolate and the tanginess of cherries, with a satisfying crunch that pairs wonderfully with your morning coffee or as an afternoon treat. Try dipping one end in melted chocolate for an extra indulgent touch.

Pumpkin Spice Biscotti

Zephyrs of autumn whisper through the kitchen as we embark on crafting Pumpkin Spice Biscotti, a treat that marries the warmth of the season with the crisp delight of twice-baked cookies. This recipe is a gentle nod to the cozy afternoons spent watching leaves turn, offering a perfect companion to your favorite cup of tea or coffee.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ground ginger.
3. In a large bowl, beat 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup pumpkin puree, 1 large egg, and 1 tsp vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 1/2 cup chopped walnuts.
5. Divide the dough in half. On the prepared baking sheet, shape each half into a log about 12 inches long and 2 inches wide.
6. Bake for 25 minutes, or until the logs are firm to the touch. Remove from oven and let cool for 10 minutes.
7. Reduce oven temperature to 325°F. Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
8. Arrange the slices cut side down on the baking sheet. Bake for 10 minutes, then flip and bake for another 10 minutes, or until crisp.
9. Let the biscotti cool completely on a wire rack before serving.

Lightly spiced and perfectly crunchy, these Pumpkin Spice Biscotti offer a delightful contrast to the softness of your morning brew. For an extra touch of indulgence, dip one end in melted dark chocolate and let it set before serving.

Salted Caramel Biscotti

Mornings like these, when the light filters softly through the kitchen window, call for something sweet yet simple to bake. Salted caramel biscotti, with its crisp texture and rich flavor, feels just right for a reflective moment.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup salted caramel chips
• 1 tbsp coarse sea salt

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 tsp baking powder, and 1/4 tsp salt.
3. Add 1/2 cup unsalted butter, softened, to the dry ingredients and mix until the mixture resembles coarse crumbs.
4. Beat in 2 large eggs and 1 tsp vanilla extract until the dough comes together.
5. Fold in 1/2 cup salted caramel chips until evenly distributed throughout the dough.
6. Divide the dough in half and shape each portion into a log about 12 inches long on the prepared baking sheet.
7. Sprinkle 1 tbsp coarse sea salt evenly over the tops of the logs.
8. Bake for 25 minutes, or until the logs are firm to the touch.
9. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 325°F.
10. Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
11. Arrange the slices cut side down on the baking sheet and bake for an additional 10 minutes on each side, or until golden and crisp.

Rich in flavor with a satisfying crunch, these biscotti are perfect dipped in coffee or enjoyed as is. The salted caramel adds a delightful contrast, making each bite a blend of sweet and savory.

Conclusion

Kickstart your baking adventure with these 18 scrumptious biscotti recipes, perfect for any occasion! Whether you’re a novice or a seasoned baker, there’s something here to delight your taste buds. We’d love to hear which recipes you try and adore—drop us a comment below. Don’t forget to share the love by pinning your favorites on Pinterest. Happy baking!