18 Delicious Biscotti Recipes Perfect for Coffee

There’s nothing quite like the perfect pair—crisp, flavorful biscotti and a steaming cup of coffee. Whether you’re dunking them in your morning brew or savoring them as an afternoon treat, these 18 delicious biscotti recipes are sure to delight. From classic almond to inventive chocolate chip, each bite offers a little slice of happiness. Ready to bake your way to biscotti bliss? Let’s dive in!

Classic Almond Biscotti

There’s nothing quite like the crisp, nutty delight of Classic Almond Biscotti with your afternoon coffee. These twice-baked treats are surprisingly simple to make at home, offering a perfect crunch with every bite.

Ingredients

• 1 cup whole almonds
• 3/4 cup granulated sugar
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract

Instructions

1. Preheat your oven to 350°F. Spread the whole almonds on a baking sheet and toast for 8-10 minutes until fragrant. Let cool, then roughly chop.
2. In a large bowl, whisk together 3/4 cup granulated sugar, 2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat 3 large eggs with 1 tsp vanilla extract and 1/2 tsp almond extract until well combined.
4. Gradually mix the dry ingredients into the wet ingredients to form a stiff dough. Fold in the chopped almonds.
5. Divide the dough in half. On a parchment-lined baking sheet, shape each half into a log about 12 inches long and 2 inches wide.
6. Bake at 350°F for 25 minutes until the logs are firm and lightly golden. Let cool for 10 minutes.
7. Reduce oven temperature to 325°F. Slice the logs diagonally into 1/2-inch thick slices. Arrange the slices cut-side down on the baking sheet.
8. Bake for another 10 minutes, flip each biscotti, and bake for 10 more minutes until crisp and golden.

The double baking process gives these biscotti their signature dryness, making them ideal for dunking without falling apart. The almond extract enhances the nutty flavor, creating a sophisticated twist on the classic.

Tip: For an extra touch of sweetness, dip one end of the cooled biscotti in melted chocolate and let it set before serving.

Chocolate Hazelnut Biscotti

These Chocolate Hazelnut Biscotti are a delightful twist on the classic Italian cookie, perfect for dunking in your morning coffee or enjoying as an afternoon treat.

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 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 unsweetened cocoa powder, 1 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, beat 3/4 cup granulated sugar with 2 large eggs and 1 tsp vanilla extract until smooth.
4. Gradually mix the dry ingredients into the wet ingredients until just combined, then fold in 1 cup toasted hazelnuts and 1/2 cup dark chocolate chips.
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, then remove from the oven and let cool for 10 minutes.
7. Reduce the oven temperature to 325°F. Slice the logs diagonally into 1/2-inch thick slices and arrange them cut-side down on the baking sheet.
8. Bake for another 10 minutes, flip each biscotti, and bake for an additional 10 minutes until crisp.

The double baking process gives these biscotti their signature crunch, while the combination of dark chocolate and toasted hazelnuts offers a rich, nutty flavor that’s irresistibly decadent.

Tip: For an extra chocolatey finish, drizzle melted dark chocolate over the cooled biscotti.

Cranberry Orange Biscotti

These Cranberry Orange Biscotti are a delightful twist on the classic Italian cookie, perfect for dunking in your morning coffee or enjoying as a sweet afternoon treat.

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 tsp vanilla extract
• 1 cup dried cranberries

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. Beat in 2 large eggs, 1 tbsp orange zest, and 1/2 tsp vanilla extract until the dough comes together.
4. Fold in 1 cup dried cranberries 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.
6. Bake for 25 minutes, then remove from the oven and let cool for 10 minutes.
7. Reduce the oven temperature to 325°F and slice the logs diagonally into 1/2-inch thick pieces.
8. Place the slices cut side down on the baking sheet and bake for an additional 10 minutes on each side, or until crisp and golden.

The vibrant orange zest and tart cranberries create a bright flavor contrast that makes these biscotti irresistibly moreish.

Tip: For an extra crunch, toast the sliced biscotti for a few more minutes, keeping a close eye to prevent burning.

Pistachio and White Chocolate Biscotti

These Pistachio and White Chocolate Biscotti are the perfect blend of nutty and sweet, offering a delightful crunch with every bite. Ideal for dunking in your favorite coffee or tea, they’re a treat that’s as fun to make as they are to eat.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup shelled pistachios, roughly chopped
• 3/4 cup white chocolate chips

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, 1/2 cup packed light brown sugar, 1 tsp baking powder, and 1/4 tsp salt.
3. Beat in 2 large eggs and 1 tsp vanilla extract until the dough comes together. Fold in 3/4 cup shelled pistachios and 3/4 cup white chocolate chips.
4. Divide the dough in half and shape each portion into a log about 12 inches long. Place them on the prepared baking sheet, spacing them well apart.
5. Bake for 25 minutes, or until the logs are firm to the touch. Remove from the oven and let cool for 10 minutes.
6. Reduce the oven temperature to 325°F. Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices. Arrange the slices cut-side down on the baking sheet.
7. Bake for an additional 10 minutes, then flip the biscotti and bake for another 10 minutes until golden and crisp.

The combination of crunchy pistachios and creamy white chocolate in these biscotti creates a texture and flavor contrast that’s simply irresistible. Perfect for gifting or enjoying as a special treat for yourself.

Tip: For an extra touch of elegance, drizzle melted white chocolate over the cooled biscotti.

Lemon Blueberry Biscotti

These Lemon Blueberry Biscotti are the perfect blend of zesty and sweet, offering a crunchy treat that’s ideal for dunking in your morning 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 lemon zest
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• 1 cup dried blueberries

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. In another bowl, beat 2 large eggs, then mix in 1 tbsp lemon zest, 1 tbsp lemon juice, and 1/2 tsp vanilla extract.
4. Combine the wet ingredients with the dry ingredients, then fold in 1 cup dried blueberries until the dough comes together.
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, then remove from oven and let cool for 10 minutes.
7. Reduce oven temperature to 325°F. Slice the logs diagonally into 1/2-inch pieces and lay them cut side down on the baking sheet.
8. Bake for an additional 15 minutes, flipping halfway through, until the biscotti are golden and crisp.

The lemon zest and juice give these biscotti a bright, refreshing flavor that pairs beautifully with the sweetness of the blueberries, making them a standout treat.

Tip: For an extra touch of sweetness, drizzle the cooled biscotti with a simple lemon glaze made from powdered sugar and lemon juice.

Double Chocolate Biscotti

These Double Chocolate Biscotti are a decadent twist on the classic Italian cookie, perfect for dunking in your morning coffee or enjoying as an afternoon treat.

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
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

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 unsweetened cocoa powder, 1 tsp baking soda, and 1/4 tsp salt.
3. In a large bowl, beat 3/4 cup granulated sugar and 1/2 cup softened butter until light and fluffy. Add 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in 1 cup semi-sweet chocolate chips.
5. Divide the dough in half and shape each into a log about 12 inches long on the prepared baking sheet. Flatten slightly to about 1/2 inch thickness.
6. Bake for 25 minutes, then remove from the oven and let cool for 10 minutes. Reduce oven temperature to 325°F.
7. Cut the logs diagonally into 1/2-inch slices and arrange cut side down on the baking sheet. Bake for an additional 10 minutes on each side.
8. Cool completely on a wire rack before serving.

The double dose of chocolate in these biscotti makes them irresistibly rich, with a satisfying crunch that holds up perfectly to your favorite hot beverage.

Tip: For an extra chocolatey finish, drizzle melted chocolate over the cooled biscotti.

Maple Pecan Biscotti

These Maple Pecan Biscotti are a delightful twist on the classic Italian cookie, offering a perfect blend of nutty and sweet flavors that pair wonderfully with your morning coffee or afternoon tea.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup pure maple syrup
• 1/2 cup chopped pecans
• 1/4 cup unsalted butter, melted
• 1 large egg
• 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 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup pure maple syrup, 1/4 cup melted unsalted butter, 1 large egg, and 1 tsp vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. Fold in 1/2 cup chopped pecans.
5. Divide the dough in half and shape each portion into a log about 12 inches long on the prepared baking sheet. Flatten slightly to about 1/2 inch thickness.
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, cut the logs diagonally into 1/2-inch slices. Arrange the slices cut-side down on the baking sheet.
8. Bake for an additional 10 minutes, then flip the biscotti and bake for another 10 minutes until golden and crisp.

The double baking process gives these biscotti their signature crunch, while the maple syrup adds a deep, autumnal sweetness that’s irresistible.

Tip: For an extra layer of flavor, drizzle the cooled biscotti with melted chocolate or a light maple glaze.

Cinnamon Spice Biscotti

There’s something undeniably comforting about the warm, spicy aroma of cinnamon spice biscotti baking in the oven. Perfect for dunking in your morning coffee or enjoying as an afternoon treat, these twice-baked cookies are a delightful blend of sweet and spice.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped 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, 1 cup granulated sugar, 1 tsp baking powder, 1/2 tsp salt, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves.
3. Beat in 2 large eggs and 1 tsp vanilla extract until the dough comes together, then fold in 1/2 cup chopped almonds.
4. Divide the dough in half and shape each portion into a log about 12 inches long. Place them on the prepared baking sheet, spacing them well apart.
5. Bake for 25 minutes until the logs are firm to the touch. Remove from the oven and let cool for 10 minutes.
6. Reduce the oven temperature to 325°F. Slice the logs diagonally into 1/2-inch thick slices and arrange them cut-side down on the baking sheet.
7. Bake for an additional 10 minutes, then flip the biscotti and bake for another 10 minutes until they are crisp and golden.

The double baking process gives these biscotti their signature crunch, while the blend of cinnamon, nutmeg, and cloves offers a warmly spiced flavor that’s irresistible.

Tip: For an extra touch of sweetness, drizzle the cooled biscotti with melted white chocolate.

Cherry Vanilla Biscotti

These Cherry Vanilla Biscotti are a delightful twist on the classic Italian cookie, perfect for dunking in your morning coffee or enjoying as a sweet afternoon treat.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup dried cherries, chopped
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 tbsp vanilla extract
• 1 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 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt.
3. Stir in 1/2 cup chopped dried cherries, then add 2 large eggs, 1/4 cup melted unsalted butter, and 1 tbsp vanilla extract. Mix until a dough forms.
4. Divide the dough in half and shape each portion into a log about 12 inches long. Place them on the prepared baking sheet, spacing them apart.
5. Bake for 25 minutes, then remove from the oven and let cool for 10 minutes. Reduce oven temperature to 325°F.
6. Slice each log diagonally into 1/2-inch thick pieces. Lay the slices cut-side down on the baking sheet and bake for another 10 minutes on each side, until crisp and golden.

The vanilla’s warmth and the cherries’ tartness create a biscotti that’s both comforting and sophisticated, with a satisfying crunch that holds up beautifully to dipping.

Tip: For an extra touch of sweetness, drizzle the cooled biscotti with melted white chocolate.

Gingerbread Biscotti

These Gingerbread Biscotti are a delightful twist on the classic Italian cookie, infused with warm spices and a hint of molasses for that signature gingerbread flavor.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 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, 2 tsp ground ginger, 1 tsp ground cinnamon, and 1/4 tsp ground cloves.
3. In a large bowl, beat 1/4 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Add 1 large egg, 1/4 cup molasses, and 1 tsp vanilla extract, mixing well.
4. Gradually add the dry ingredients to the wet, mixing until a dough forms.
5. Divide the dough in half and shape each into a log about 12 inches long. Place on the prepared baking sheet and flatten slightly.
6. Bake for 25 minutes, then remove from oven and let cool for 10 minutes. Reduce oven temperature to 325°F.
7. Cut the logs diagonally into 1/2-inch slices and arrange cut side down on the baking sheet. Bake for an additional 10 minutes, flip, and bake for another 10 minutes until crisp.

The double baking process gives these biscotti their perfect crunch, making them ideal for dunking in your favorite coffee or tea.

Tip: For an extra festive touch, drizzle the cooled biscotti with white chocolate and sprinkle with cinnamon.

Peanut Butter Biscotti

These Peanut Butter Biscotti are a crunchy, nutty twist on the classic Italian cookie, perfect for dunking in your morning coffee or afternoon tea.

Ingredients

• 1 cup creamy peanut butter
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup roasted peanuts, chopped

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, beat together 1 cup creamy peanut butter and 3/4 cup granulated sugar until smooth. Add 2 large eggs and 1 teaspoon vanilla extract, mixing well.
3. In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add to the peanut butter mixture, then fold in 1/2 cup chopped roasted peanuts.
4. Divide the dough in half and shape each into a log about 12 inches long on the prepared baking sheet. Flatten slightly to about 1/2 inch thick.
5. Bake for 25 minutes until firm. Remove from oven and let cool for 10 minutes. Reduce oven temperature to 325°F.
6. Cut the logs diagonally into 1/2-inch slices. Place slices cut side down on the baking sheet and bake for another 10 minutes. Flip and bake for another 10 minutes until golden and crisp.

The double baking gives these biscotti their signature crunch, while the peanut butter and roasted peanuts pack a flavorful punch in every bite.

Tip: For an extra touch, drizzle melted chocolate over the cooled biscotti and let it set before serving.

Espresso Chocolate Chip Biscotti

These Espresso Chocolate Chip Biscotti are the perfect crunchy treat to dunk in your morning coffee or enjoy as an afternoon pick-me-up.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp instant espresso powder
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup semi-sweet chocolate chips

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, 1/2 cup brown sugar, 1 tsp baking powder, 1/4 tsp salt, and 2 tbsp instant espresso powder.
3. In another bowl, mix 1/2 cup melted unsalted butter, 2 large eggs, and 1 tsp vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. Fold in 3/4 cup semi-sweet chocolate chips.
5. Divide the dough in half and shape each portion into a log about 12 inches long on the prepared baking sheet. Flatten slightly to about 1/2 inch thickness.
6. Bake for 25 minutes, then remove from the oven and let cool for 10 minutes. Reduce oven temperature to 325°F.
7. Using a serrated knife, cut the logs diagonally into 1/2-inch slices. Place the slices cut-side down on the baking sheet and bake for an additional 10 minutes on each side, until crisp.
8. Let the biscotti cool completely on a wire rack. The espresso and chocolate combo creates a rich flavor that’s balanced by the biscotti’s signature crunch.

Tip: For an extra chocolatey version, drizzle melted chocolate over the cooled biscotti.

Raspberry Almond Biscotti

These Raspberry Almond Biscotti are a delightful twist on the classic Italian cookie, offering a perfect balance of tart and nutty flavors with every crunchy bite.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp almond 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 tsp baking powder, and 1/4 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then mix in 1 tsp almond extract.
4. Gradually add the dry ingredients to the wet, 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 into a log about 12 inches long on the prepared baking sheet. Bake for 25 minutes, or until firm to the touch.
6. Remove from the oven and let cool for 10 minutes. Reduce oven temperature to 325°F.
7. Slice the logs diagonally into 1/2-inch thick pieces. Lay the slices cut-side down on the baking sheet and bake for an additional 10 minutes per side, or until golden and crisp.

The combination of tart raspberries and crunchy almonds gives these biscotti a sophisticated flavor profile that’s perfect for pairing with your afternoon coffee or tea.

Tip: For an extra touch of sweetness, drizzle the cooled biscotti with melted white chocolate.

Coconut Lime Biscotti

These Coconut Lime Biscotti are a tropical twist on the classic Italian cookie, perfect for dunking in your morning coffee or afternoon tea.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup shredded coconut
• 2 large eggs
• 1 tablespoon lime zest
• 2 tablespoons fresh lime juice
• 1 teaspoon 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 cup granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt. Stir in 1/2 cup shredded coconut.
3. In another bowl, beat 2 large eggs, then mix in 1 tablespoon lime zest, 2 tablespoons fresh lime juice, and 1 teaspoon vanilla extract.
4. Combine the wet and dry ingredients, mixing until a dough forms. Divide the dough in half and shape each into a log about 12 inches long on the prepared baking sheet.
5. Bake for 25 minutes until the logs are firm and lightly golden. Remove from the oven and let cool for 10 minutes.
6. Reduce the oven temperature to 325°F. Slice the logs diagonally into 1/2-inch thick pieces and arrange them cut side down on the baking sheet.
7. Bake for an additional 10 minutes, flip each biscotti, then bake for another 10 minutes until crisp and golden.

The combination of zesty lime and sweet coconut in these biscotti creates a refreshing flavor that’s as delightful as it is unexpected.

Tip: For an extra coconutty crunch, toast the shredded coconut before adding it to the dough.

Oatmeal Raisin Biscotti

These Oatmeal Raisin Biscotti are a delightful twist on the classic Italian cookie, packed with hearty oats and sweet raisins for a perfect dunk in your morning coffee.

Ingredients

• 1 cup all-purpose flour
• 1 cup old-fashioned oats
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup raisins

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup old-fashioned oats, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1 tsp baking powder, 1/2 tsp ground cinnamon, and 1/4 tsp salt.
3. Beat in 2 large eggs and 1 tsp vanilla extract until the dough comes together, then fold in 1/2 cup raisins.
4. Divide the dough in half and shape each into a log about 12 inches long on the prepared baking sheet, spacing them well apart.
5. Bake for 25 minutes until firm to the touch, then let cool for 10 minutes.
6. Reduce oven temperature to 325°F. Slice the logs diagonally into 1/2-inch thick slices and arrange cut-side down on the baking sheet.
7. Bake for another 15 minutes, flipping halfway through, until crisp and golden.

The double baking gives these biscotti their signature crunch, while the oats and raisins add a chewy contrast that’s utterly addictive.

Tip: For an extra flavor boost, soak the raisins in warm water for 10 minutes before adding them to the dough.

Pumpkin Spice Biscotti

These Pumpkin Spice Biscotti are the perfect crunchy treat to dunk in your coffee or enjoy on their own, packed with warm autumn flavors.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 tsp pumpkin pie spice
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup chopped pecans

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 1/2 tsp pumpkin pie spice, 1 tsp baking powder, and 1/4 tsp salt.
3. In a separate bowl, beat together 1/2 cup granulated sugar, 1/2 cup pumpkin puree, 1 large egg, and 1 tsp vanilla extract until smooth.
4. Gradually mix the dry ingredients into the wet ingredients until a dough forms, then fold in 1/2 cup chopped pecans.
5. Shape the dough into a log about 12 inches long on the prepared baking sheet, flattening it slightly.
6. Bake for 25 minutes, then remove from the oven and let cool for 10 minutes.
7. Reduce the oven temperature to 325°F. Slice the log diagonally into 1/2-inch thick slices and lay them cut side down on the baking sheet.
8. Bake for an additional 15 minutes, flip each biscotti, and bake for another 15 minutes until crisp and golden.

The double baking gives these biscotti their signature crunch, while the pumpkin and pecans add a delightful depth of flavor.

Tip: For an extra festive touch, drizzle the cooled biscotti with melted white chocolate.

Toasted Coconut Biscotti

These Toasted Coconut Biscotti are a delightful twist on the classic Italian cookie, offering a crunchy texture and a tropical flair that’s perfect for dunking in your morning coffee or afternoon tea.

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 chopped 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, 1 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt.
3. Beat in 3 large eggs and 1 tsp vanilla extract until the dough comes together.
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 into a log about 12 inches long. Place them on the prepared baking sheet, spacing them well apart.
6. Bake for 25 minutes, or until the logs are firm and lightly golden. Remove from the oven and let cool for 10 minutes.
7. Reduce the oven temperature to 325°F. Slice the logs diagonally into 1/2-inch thick slices and arrange them cut-side down on the baking sheet.
8. Bake for an additional 10 minutes, flip each biscotti, and bake for another 10 minutes until crisp and golden.
9. Let cool completely on a wire rack before serving.

The double baking process ensures these biscotti are perfectly crisp, while the toasted coconut adds a nutty sweetness that’s irresistibly good.

Tip: For an extra coconutty flavor, drizzle the cooled biscotti with melted white chocolate and sprinkle with additional toasted coconut.

Black Pepper and Parmesan Biscotti

These Black Pepper and Parmesan Biscotti are a savory twist on the classic Italian cookie, perfect for pairing with your evening wine or as a sophisticated snack.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1 1/2 tsp freshly ground black pepper
• 1 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 1/4 cup olive oil

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 grated Parmesan cheese, 1 1/2 tsp freshly ground black pepper, 1 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, beat 3 large eggs with 1/4 cup olive oil until well combined. Stir the wet ingredients into the dry ingredients until a dough forms.
4. Divide the dough in half and shape each portion into a log about 12 inches long. Place both logs on the prepared baking sheet, spacing them apart.
5. Bake for 25 minutes until the logs are firm and lightly golden. Remove from the oven and let cool for 10 minutes.
6. Reduce the oven temperature to 325°F. Slice the logs diagonally into 1/2-inch thick slices. Arrange the slices cut side down on the baking sheet.
7. Bake for an additional 15 minutes, flipping halfway through, until the biscotti are crisp and golden.

The bold flavors of black pepper and Parmesan meld beautifully in these twice-baked treats, offering a delightful crunch with every bite.

Tip: For an extra cheesy flavor, sprinkle additional Parmesan on top before the second bake.

Conclusion

We hope this roundup of 18 delicious biscotti recipes has inspired your next coffee pairing adventure! Each recipe offers a unique twist on the classic treat, perfect for home cooks looking to add a little sweetness to their day. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these recipes handy for your next baking session. Happy baking!

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