15 Biscotti Christmas Cookie Recipes (Dunkable Favorites)

Classic Almond Biscotti

Classic Almond Biscotti are delightful Italian cookies that are crisp and crunchy, making them perfect for dipping in coffee or tea. These twice-baked treats are infused with a wonderful almond flavor and are often enjoyed during the holiday season, though they can be savored any time of year. Enjoy making this simple yet rewarding recipe that adds a touch of elegance to your holiday cookie platter.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
3. Prepare Wet Ingredients: In a separate bowl, beat the eggs and then mix in the almond extract until fully incorporated.
4. Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients, mixing with a spatula or wooden spoon until a dough forms. It’s okay if the dough is slightly sticky.
5. Add Almonds: Fold in the toasted whole almonds and, if desired, the sliced almonds for extra texture.
6. Shape the Dough: Lightly flour your hands and divide the dough in half. Shape each half into a log, about 10-12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them as they will spread while baking.
7. First Bake: Bake the logs in the preheated oven for 25-30 minutes, or until they are golden and firm to the touch. Remove them from the oven and let them cool for about 10 minutes.
8. Slice the Logs: Once cooled, using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
9. Second Bake: Place the slices back on the baking sheet, cut side up, and bake them again for an additional 15-20 minutes, flipping halfway through, until they are crisp and lightly toasted.
10. Cool Completely: Allow the biscotti to cool completely on a wire rack before serving.

Enjoy your homemade Classic Almond Biscotti with your favorite beverage! Store any leftovers in an airtight container for up to two weeks.

Sale

Fullstar The Original Pro Chopper - Vegetable Chopper and Spiralizer, Food Chopper with Container,...

• The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
• Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
• 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...

$49.99 −$20.00 $29.99

Buy on Amazon

Chocolate Hazelnut Biscotti

Chocolate Hazelnut Biscotti are a delicious twist on the classic Italian cookie. With the rich combination of chocolate and crunchy hazelnuts, these twice-baked treats are perfect for dipping into coffee or hot cocoa during the holiday season. Their satisfying crunch and delectable flavor make them a delightful addition to any cookie platter.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.
3. Prepare Wet Ingredients: In another bowl, beat the eggs and then mix in the vanilla extract until fully combined.
4. Combine Mixtures: Gradually add the wet ingredients into the dry ingredients, mixing with a spatula or wooden spoon until a sticky dough forms.
5. Add Hazelnuts and Chocolate Chips: Gently fold in the chopped toasted hazelnuts and semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
6. Shape the Dough: Lightly flour your hands, divide the dough in half, and shape each portion into a log about 10-12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving space between each.
7. First Bake: Bake the logs in the preheated oven for 25-30 minutes, or until they are firm and slightly cracked on top. Remove them from the oven and let them cool for about 10 minutes.
8. Slice the Logs: Once the logs have cooled slightly, use a serrated knife to slice them diagonally into 1/2-inch thick pieces.
9. Second Bake: Lay the slices cut side up on the baking sheet and bake them again for another 15-20 minutes, flipping halfway through, until they are crisp and lightly toasted.
10. Cool Completely: Allow the biscotti to cool completely on a wire rack before serving.

Enjoy your homemade Chocolate Hazelnut Biscotti with your favorite hot beverage! Store any leftovers in an airtight container.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy...

• Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
• Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
• Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...

$24.97

Buy on Amazon

Cranberry Orange Biscotti

Cranberry Orange Biscotti are a festive variation of the traditional Italian twice-baked cookies. The sweet-tart flavor of dried cranberries combined with the bright citrus notes of orange zest makes these biscotti an ideal treat for the holiday season. They add a delightful pop of color and flavor to any cookie tray, making them perfect for gifting or enjoying with a warm drink.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
3. Prepare Wet Ingredients: In another bowl, beat the eggs with a fork or whisk. Add the vanilla extract and orange zest, mixing until well incorporated.
4. Combine Mixtures: Gradually pour the wet ingredients into the dry ingredient mixture. Stir with a spatula or wooden spoon until the dough starts to come together.
5. Add Cranberries and Optional Almonds: Gently fold in the chopped dried cranberries and sliced almonds (if using) until evenly distributed throughout the dough.
6. Shape the Dough: Lightly flour your hands and divide the dough in half. Shape each half into a log about 10-12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spacing them a few inches apart.
7. First Bake: Bake in the preheated oven for 25-30 minutes, or until the tops are firm and slightly cracked. Remove from the oven and allow to cool for approximately 10 minutes on the baking sheet.
8. Slice the Logs: After the logs have cooled slightly, use a serrated knife to slice them diagonally into 1/2-inch thick pieces.
9. Second Bake: Arrange the slices cut side up on the baking sheet and return to the oven for another 15-20 minutes. Turn the biscotti halfway through baking to guarantee they become crisp and golden brown on both sides.
10. Cool Completely: Remove the biscotti from the oven and allow them to cool completely on a wire rack before serving or storing.

Enjoy your festive Cranberry Orange Biscotti with a warm cup of tea or coffee during the holidays!

Chef Preserve Compact Vacuum Sealer for Food (Vacuum Sealer Machine + 30 Reusable Vacuum Bags)...

• 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
• ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
• ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...

$99.00

Buy on Amazon

Peppermint Mocha Biscotti

Peppermint Mocha Biscotti are a delightful holiday treat that combines the rich flavors of coffee and chocolate with a revitalizing hint of peppermint. These crunchy, twice-baked cookies are perfect for dipping in hot cocoa or coffee, making them a cozy addition to any winter gathering. With their festive red and white appearance, they also make a lovely gift for friends and family during the holiday season.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and preparing a baking sheet by lining it with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and unsweetened cocoa powder. Whisk the ingredients together until they are well mixed and there are no lumps.
3. Prepare Wet Ingredients: In a separate bowl, beat the eggs and then add the vanilla extract, instant coffee granules, and peppermint extract. Mix until all the wet ingredients are thoroughly combined.
4. Combine Mixtures: Slowly pour the wet ingredients into the bowl of dry ingredients. Stir with a spatula or wooden spoon until the dough begins to come together.
5. Add Chocolate Chips and Candy: Fold in the semisweet chocolate chips and crushed peppermint candies, guaranteeing they are evenly distributed throughout the dough. If using sliced almonds, add them as well.
6. Shape the Dough: Flour your hands lightly, and divide the dough into two equal portions. Shape each portion into a log about 10-12 inches long and 2 inches wide. Place the logs on the prepared baking sheet with a bit of space between them.
7. First Bake: Bake the logs in the preheated oven for about 25-30 minutes, or until they appear firm and slightly cracked on top. Once done, remove them from the oven and allow them to cool on the baking sheet for about 10 minutes.
8. Slice the Logs: When the logs have cooled slightly, use a serrated knife to cut them diagonally into 1/2-inch thick slices.
9. Second Bake: Lay the sliced biscotti cut side up back on the baking sheet. Bake for an additional 15-20 minutes, turning the biscotti halfway through to guarantee they become evenly crisp and golden brown on both sides.
10. Cool Completely: After the second bake, remove the biscotti from the oven and allow them to cool completely on the baking sheet before serving or storing.

Enjoy your Peppermint Mocha Biscotti with your favorite warm beverage!

Sale

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR), Versatile Cookware for...

• Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
• Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
• Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks

$59.99 −$24.00 $35.99

Buy on Amazon

Gingerbread Biscotti

Gingerbread Biscotti are a festive twist on the classic Italian cookie, perfect for the holiday season. These crunchy, twice-baked treats are infused with warm spices like ginger, cinnamon, and nutmeg, reminiscent of traditional gingerbread cookies. They pair wonderfully with a warm beverage, making them an excellent addition to your holiday dessert table or as a thoughtful gift for loved ones.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground ginger, ground cinnamon, ground nutmeg, and salt. Make sure all the dry ingredients are well combined without any lumps.
3. Prepare Wet Ingredients: In a separate bowl, beat the eggs and then whisk in the molasses and vanilla extract until they are thoroughly combined.
4. Combine Mixtures: Gradually pour the wet ingredient mixture into the dry ingredients, stirring with a spatula or wooden spoon until a dough forms. If you are using chopped walnuts, fold them into the dough at this stage.
5. Shape the Dough: Lightly flour your hands and divide the dough into two equal portions. Shape each portion into a log about 10-12 inches long and 2 inches wide. Make sure the logs are spaced apart on the prepared baking sheet.
6. First Bake: Place the logs in the preheated oven and bake for 25-30 minutes, or until they are firm and have a slight crack on top. Once baked, remove them from the oven and let them cool on the baking sheet for about 10 minutes.
7. Slice the Logs: After they have cooled slightly, transfer the logs to a cutting board. Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick cookies.
8. Second Bake: Place the sliced biscotti cut side down back onto the baking sheet. Return them to the oven and bake for an additional 10-15 minutes, flipping them halfway through, until they are golden brown and crisp.
9. Cool and Store: Remove the biscotti from the oven and let them cool completely on a wire rack. Once cooled, store them in an airtight container to maintain their crunchiness. Enjoy them with coffee, tea, or as a delightful holiday gift!

Sale

Rubbermaid Brilliance Food Storage Containers BPA Free Airtight Lids Ideal for Lunch Meal Prep &...

• 100% Leak-proof: Guaranteed no-spill seal and secure latches
• Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
• Lightweight & Sturdy: Easy to carry, yet durable for everyday use

$39.99 −$12.00 $27.99

Buy on Amazon

White Chocolate Macadamia Biscotti

White Chocolate Macadamia Biscotti are a delightful variation of traditional biscotti, perfect for the holiday season or any time you crave a sweet treat. This version features crunchy bits of macadamia nuts and creamy white chocolate, providing a rich and decadent flavor profile. These twice-baked cookies are ideal for pairing with coffee or tea, making them a delicious addition to your dessert table or as a thoughtful gift for friends and family.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to guarantee the biscotti won’t stick.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until they are well combined and no lumps remain.
3. Prepare Wet Ingredients: In another bowl, whisk the eggs, then add the melted unsalted butter and vanilla extract, mixing until everything is well blended.
4. Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring until a dough forms. Once the dough comes together, gently fold in the chopped macadamia nuts and white chocolate chips until evenly distributed.
5. Shape the Dough: Flour your hands lightly and divide the dough into two equal portions. Shape each portion into a log, measuring about 10-12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, ensuring they have some space between them.
6. First Bake: Bake the logs in the preheated oven for 25-30 minutes or until they are firm and slightly golden on top. After baking, remove them from the oven and let them cool on the baking sheet for about 10 minutes.
7. Slice the Logs: Once slightly cooled, transfer the logs to a cutting board. Using a sharp serrated knife, slice them diagonally into 1/2-inch thick pieces.
8. Second Bake: Arrange the sliced biscotti cut side down on the baking sheet. Return them to the oven and bake for an additional 10-15 minutes, flipping them halfway through to guarantee even crispness. The biscotti should be golden brown and firm to the touch.
9. Cool and Enjoy: Once baked, remove the biscotti from the oven and allow them to cool completely on a wire rack before serving. Enjoy them with your favorite hot beverage or store them in an airtight container for later.

Etekcity Food Kitchen Scale, Digital Grams and Ounces for Weight Loss, Baking, Cooking, Keto and...

• 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
• 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
• 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...

$13.99

Buy on Amazon

Cinnamon Pecan Biscotti

Cinnamon Pecan Biscotti are a delightful and aromatic treat that embodies the warmth of the holiday season. These twice-baked cookies are infused with fragrant cinnamon and studded with crunchy pecans, making them the perfect accompaniment for a cozy cup of coffee or tea. Not only do they taste wonderful, but they also make a thoughtful gift or a charming addition to your holiday cookie platter.

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt until fully combined and free of lumps.
3. Prepare Wet Ingredients: In a separate bowl, beat the eggs. Then incorporate the melted unsalted butter and vanilla extract into the eggs, mixing well until all ingredients are combined.
4. Combine Mixtures: Gradually pour the wet mixture into the dry ingredients, stirring gently until a cohesive dough forms. Carefully fold in the chopped pecans until they are evenly distributed throughout the dough.
5. Shape the Dough: Lightly flour your hands, then divide the dough into two equal parts. Form each portion into a log approximately 10-12 inches long and 2 inches wide. Place both logs on the prepared baking sheet, affirming there is enough space between them.
6. First Bake: Place the logs in the preheated oven and bake for 25-30 minutes, or until the tops are firm and lightly golden. After removing them from the oven, allow the logs to cool on the baking sheet for about 10 minutes.
7. Slice the Logs: Once slightly cooled, transfer the logs to a cutting board. Using a sharp serrated knife, slice each log diagonally into 1/2-inch thick pieces.
8. Second Bake: Lay the slices cut side down on the baking sheet. Return the biscotti to the oven and bake for an additional 10-15 minutes, turning the slices halfway through to guarantee even crispness.
9. Cool and Serve: Once baked, remove the biscotti from the oven and let them cool completely on a wire rack before serving. Enjoy your Cinnamon Pecan Biscotti with a warm beverage or gift them to loved ones!

Sale

Alpha Grillers Meat Thermometer Digital - Instant Read Food Thermometer for Cooking and Grilling...

• Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
• Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
• Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...

$19.99 −$6.41 $13.58

Buy on Amazon

Raspberry Almond Biscotti

Raspberry Almond Biscotti are a delightful twist on the classic Italian cookie, combining the sweet and tangy flavor of dried raspberries with the nutty richness of almonds. These twice-baked cookies are perfect for dipping in coffee or tea and make a beautiful addition to your holiday cookie collection or as a thoughtful gift. The vibrant burst of raspberry and the crunchy texture of almonds create a unique treat that will impress your family and friends during the festive season.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to guarantee the biscotti do not stick.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined and lump-free.
3. Prepare Wet Ingredients: In another bowl, beat the eggs together. Add the melted unsalted butter and almond extract to the eggs, and mix until all the wet ingredients are well incorporated.
4. Combine Mixtures: Gradually pour the wet mixture into the dry ingredients. Stir gently until a dough begins to form. Fold in the dried raspberries and chopped almonds, making sure they are evenly distributed throughout the dough.
5. Shape the Dough: Flour your hands lightly, divide the dough into two equal portions, and shape each portion into a log approximately 10-12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, ensuring there’s space between them.
6. First Bake: Bake the logs in the oven for about 25-30 minutes or until the tops are firm and golden. After baking, let the logs cool on the baking sheet for about 10 minutes.
7. Slice the Logs: Once they are cool enough to handle, transfer the logs to a cutting board. Use a sharp serrated knife to slice each log diagonally into 1/2-inch thick pieces.
8. Second Bake: Place the sliced biscotti cut side down back onto the baking sheet. Return to the oven and bake for another 10-15 minutes, flipping the slices halfway through to guarantee they are evenly crisped.
9. Cool and Serve: After the second bake, remove the biscotti from the oven and let them cool completely on a wire rack. Enjoy these delicious Raspberry Almond Biscotti with your favorite hot beverage!

Sale

Home Hero 54-Piece Stainless Steel Kitchen Utensils Set - Heat-Resistant Nonstick Silicone &...

• Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
• Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
• Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....

$87.99 −$20.01 $67.98

Buy on Amazon

Dark Chocolate Mint Biscotti

Dark Chocolate Mint Biscotti are a luxurious twist on the traditional Italian cookie, infusing the rich flavor of dark chocolate with invigorating spearmint. These twice-baked treats are irresistibly crunchy and perfect for enjoying alongside a hot drink or even as a gourmet gift during the holiday season. The combination of chocolate and mint offers a delightful contrast that will surely please anyone with a sweet tooth.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt. Whisk them together until there are no lumps.
3. Combine Wet Ingredients: In a separate bowl, beat the eggs until frothy. Add the melted unsalted butter, vanilla extract, and peppermint extract to the eggs, mixing until well combined.
4. Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients and stir until a dough forms. Fold in the dark chocolate chips and chopped walnuts if using, ensuring they are evenly distributed.
5. Shape the Dough: Lightly flour your hands and divide the dough into two equal portions. Shape each portion into a log about 10-12 inches long and 2 inches wide. Place them on the prepared baking sheet, spacing them well apart.
6. First Bake: Bake the logs in the oven for 25-30 minutes, or until they are slightly firm and set. Once done, let the logs cool on the baking sheet for about 10 minutes.
7. Slice the Logs: After they’ve cooled slightly, transfer the logs to a cutting board. Using a sharp serrated knife, slice each log diagonally into 1/2-inch thick pieces.
8. Second Bake: Arrange the sliced biscotti cut side down on the baking sheet. Bake them again for 10-15 minutes, flipping them halfway through, until they are crisp and set.
9. Cool and Store: Allow the biscotti to cool completely on a wire rack before storing them in an airtight container. Enjoy your Dark Chocolate Mint Biscotti with your favorite beverage!

Owala FreeSip Insulated Stainless Steel Water Bottle with Straw, BPA-Free Sports Water Bottle, Great...

• 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
• Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
• Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock

$29.99

Buy on Amazon

Lemon Lavender Biscotti

Lemon Lavender Biscotti are a delightful and aromatic twist on the classic Italian cookie. These twice-baked treats combine the invigorating zest of lemon with the subtle floral notes of lavender, creating a unique flavor profile that is perfect for holiday gatherings or cozy evenings at home. Crisp on the outside and tender on the inside, they pair beautifully with tea or coffee, making them an elegant addition to any dessert table.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and dried culinary lavender. Make sure the ingredients are blended well without any lumps.
3. Mix Wet Ingredients: In another bowl, beat the eggs until frothy. Then, add the melted unsalted butter, lemon zest, lemon juice, and vanilla extract. Mix thoroughly until combined.
4. Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring until a soft dough forms. If using, fold in the chopped almonds to add texture and flavor.
5. Shape the Dough: Lightly flour your hands and divide the dough into two equal portions. Shape each portion into a log approximately 10-12 inches long and 2 inches wide. Place them on the lined baking sheet, leaving some space between the logs.
6. First Bake: Bake the logs in the preheated oven for 25-30 minutes, or until they feel firm to the touch. Remove from the oven and allow them to cool on the baking sheet for about 10 minutes.
7. Slice the Logs: Using a sharp serrated knife, carefully slice each log diagonally into 1/2-inch thick pieces. This will create the classic biscotti shape.
8. Second Bake: Arrange the biscotti slices cut side down on the baking sheet. Bake them again for 10-15 minutes, flipping them halfway through, until they are golden brown and crisp.
9. Cool and Store: Once baked, remove the biscotti from the oven and let them cool on a wire rack. Once completely cooled, store them in an airtight container to maintain their crispness for up to two weeks. Enjoy these delicious Lemon Lavender Biscotti with your favorite beverage!

Chai Spiced Biscotti

Chai Spiced Biscotti are a warm, aromatic variation of the classic Italian cookie, infused with the rich and comforting flavors of traditional chai spices. Perfect for the holiday season or any cozy gathering, these twice-baked treats are crunchy and delightful, making them an ideal accompaniment to your favorite cup of tea or coffee. The combination of cinnamon, cardamom, ginger, and cloves will fill your kitchen with an inviting fragrance that feels like a warm hug.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to guarantee the biscotti do not stick.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, ground ginger, ground cardamom, and ground cloves. Ascertain that all ingredients are well mixed and free of lumps.
3. Mix Wet Ingredients: In another bowl, beat the eggs until they are light and frothy. Add in the melted unsalted butter and vanilla extract, mixing until fully incorporated.
4. Combine Mixtures: Gradually pour the egg mixture into the dry ingredients, stirring until a thick dough begins to form. If desired, fold in the chopped pecans or walnuts for added texture and flavor.
5. Shape the Dough: Lightly flour your hands and divide the dough into two equal portions. Shape each portion into a log about 10-12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, ensuring there is enough space between them.
6. First Bake: Bake the logs in the preheated oven for 25-30 minutes, or until they feel firm and slightly golden. Once done, remove them from the oven and let them cool on the baking sheet for about 10 minutes.
7. Slice the Logs: After cooling slightly, use a sharp serrated knife to slice each log diagonally into 1/2-inch thick pieces. This creates the signature biscotti shape.
8. Second Bake: Arrange the sliced biscotti cut side down on the baking sheet. Bake them again for 10-15 minutes, turning them halfway through to guarantee even crispness. Remove from the oven and let cool completely before serving or storing.

Sea Salt Caramel Biscotti

Sea Salt Caramel Biscotti are a delectable twist on the traditional Italian cookie, featuring a rich caramel flavor balanced perfectly with a sprinkle of sea salt. These twice-baked treats are irresistibly crunchy and are perfect for the holidays or as a sweet gift. Ideal for dipping into coffee or hot chocolate, their sweet and salty combination makes them a delightful addition to any dessert platter.

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy removal of the biscotti later.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Verify that there are no lumps and that the ingredients are well combined.
3. Prepare Wet Ingredients: In a separate bowl, beat the eggs until they are light and fluffy. Add the melted unsalted butter and vanilla extract, stirring until everything is fully mixed.
4. Incorporate Caramel Sauce: Slowly fold in the caramel sauce into the egg mixture, making sure it blends well with the wet ingredients.
5. Combine Mixtures: Pour the wet mixture into the dry ingredients. Stir with a spatula or wooden spoon until a thick dough forms. If you’re adding chopped chocolate or chocolate chips, fold them in at this stage.
6. Shape the Dough: Dust your hands lightly with flour and divide the dough into two equal parts. Shape each portion into a log, approximately 10-12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them to allow for spreading.
7. First Bake: Bake the dough logs in the preheated oven for about 25-30 minutes, or until slightly golden and firm to the touch. After baking, remove them from the oven and allow them to cool on the baking sheet for about 10 minutes.
8. Slice the Logs: Once the logs have cooled slightly, use a serrated knife to cut them diagonally into 1/2-inch thick slices.
9. Second Bake: Place the slices cut side down back onto the baking sheet. Bake for an additional 10-15 minutes until they’re crisp and golden.
10. Cool and Add Sea Salt: Let the biscotti cool completely on a wire rack. Before serving, sprinkle the tops with sea salt to enhance the flavors.

Enjoy your homemade Sea Salt Caramel Biscotti with a hot beverage, or package them as a delightful gift for friends and family this holiday season!

Maple Walnut Biscotti

Maple Walnut Biscotti are a delightful variation of the traditional Italian cookie, known for their crunchy texture and rich maple flavor. These twice-baked cookies are studded with toasted walnuts, making them a perfect accompaniment to your morning coffee or afternoon tea. Their sweet, nutty taste combined with a hint of maple syrup brings warmth and comfort, ideal for the holiday season or any time you crave something special.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy removal of the biscotti after baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until there are no lumps and the ingredients are well combined.
3. Whisk Wet Ingredients: In a separate bowl, beat the eggs until light and frothy. Stir in the melted unsalted butter, maple syrup, and vanilla extract, mixing until everything is well incorporated.
4. Combine Ingredients: Gradually pour the wet mixture into the dry ingredients, mixing with a spatula or wooden spoon until a sticky dough forms. Gently fold in the chopped walnuts until evenly distributed throughout the dough.
5. Shape the Dough: Lightly flour your hands and divide the dough into two equal portions. Shape each portion into a log that is about 10-12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, ensuring there is enough space between them for spreading.
6. First Bake: Bake the logs in the preheated oven for 25-30 minutes, or until they are lightly golden and firm to the touch. Once baked, remove them from the oven and allow them to cool on the baking sheet for about 10 minutes.
7. Slice the Logs: After slightly cooling, transfer the logs to a cutting board. Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
8. Second Bake: Place the sliced biscotti back on the baking sheet, cut side up. Bake them again for 10-15 minutes, until they are crisp and golden brown. For extra crunch, flip the biscotti halfway through the baking time.
9. Cool Completely: Remove the biscotti from the oven and allow them to cool completely on a wire rack. Store in an airtight container once they are cool, if there are any leftovers! Enjoy your Maple Walnut Biscotti with your favorite beverage.

Espresso Biscotti

Espresso Biscotti are the perfect treat for coffee lovers, combining the rich flavor of espresso with the traditional crunch of biscotti. These twice-baked cookies are ideal for pairing with a fresh cup of coffee or as a delightful snack any time of day. With their robust flavor and satisfying texture, these biscotti add a touch of sophistication to your holiday cookie platter.

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper for easy removal of the biscotti after baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, instant espresso powder, baking powder, and salt until well combined and free of lumps.
3. Whisk Wet Ingredients: In a separate bowl, whisk the large eggs until frothy. Add the melted unsalted butter and vanilla extract, mixing until fully incorporated.
4. Combine Ingredients: Gradually pour the wet mixture into the dry ingredients, using a spatula or wooden spoon to mix until a sticky dough comes together. Carefully fold in the chopped dark chocolate, ensuring an even distribution throughout the dough.
5. Shape the Dough: With lightly floured hands, divide the dough into two equal portions. Shape each portion into a log approximately 10-12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, making sure to leave enough space between them to expand during baking.
6. First Bake: Bake in the preheated oven for 25-30 minutes, or until the logs are golden and firm to the touch. Remove from the oven and let cool on the baking sheet for about 10 minutes.
7. Slice the Logs: After slightly cooling, transfer the logs to a cutting board. Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
8. Second Bake: Arrange the sliced biscotti back on the baking sheet, cut side up. Bake for an additional 10-15 minutes until they are crisp and lightly golden brown.
9. Cool and Store: Remove the biscotti from the oven and let them cool completely on a wire rack. Once cooled, store them in an airtight container to maintain their crispness. Enjoy with your favorite coffee!

Pumpkin Spice Biscotti

Pumpkin Spice Biscotti are a delightful fall-inspired twist on the traditional Italian cookie. Infused with the cozy flavors of pumpkin and warming spices such as cinnamon and nutmeg, these twice-baked treats are perfect for the holiday season. Enjoy them alongside hot cocoa or your favorite spiced latte for a deliciously comforting experience.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the biscotti from sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until all dry ingredients are thoroughly combined and free of lumps.
3. Whisk Wet Ingredients: In another bowl, beat the large eggs until frothy. Then, add the canned pumpkin puree, melted unsalted butter, and vanilla extract. Mix well until all wet ingredients are blended.
4. Combine Ingredients: Slowly pour the wet mixture into the dry ingredients, stirring with a spatula or wooden spoon until a sticky dough forms. Gently fold in the chopped walnuts to incorporate them evenly throughout the dough.
5. Shape the Dough: Divide the dough into two equal portions. With lightly floured hands, shape each portion into a log measuring approximately 10-12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, ensuring there’s enough space between them.
6. First Bake: Bake in the preheated oven for 25-30 minutes, or until the logs turn golden and feel firm to the touch. Remove the logs from the oven and let them cool on the baking sheet for about 10 minutes.
7. Slice the Logs: Once the logs have cooled slightly, transfer them to a cutting board. Using a serrated knife, cut the logs diagonally into 1/2-inch thick slices.
8. Second Bake: Lay the sliced biscotti back onto the baking sheet with the cut sides facing up. Return them to the oven and bake for an additional 10-15 minutes, until they are crisp and lightly golden.
9. Cool and Store: Allow the biscotti to cool completely on a wire rack before enjoying them or storing them in an airtight container.