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18 Biscotti Recipes Perfect for Your Coffee Break

Whether they're dotted with nuts, drizzled with frosting or dipped in chocolate, these biscotti recipes have some serious dunkability.

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Eggnog BiscottiTaste of Home

Eggnog Biscotti

You may substitute additional eggnog if rum isn't your thing. For a variation, try using one of the flavored eggnogs available around the holidays. —Shannon Dobos, Calgary, Alberta

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Drizzled Gingerbread BiscottiTaste of Home

Drizzled Gingerbread Biscotti

After stumbling across a community recipe for gingerbread biscotti, I made several batches and tweaked it to our tastes. These became an instant obsession at our house.—Susan Board, Palmer, Alaska

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Almond BiscottiTaste of Home

Almond Biscotti

I’ve learned to bake a double batch of this crisp almond biscotti recipe because one batch goes too fast! —H. Michaelson, St. Charles, Illinois

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Mexican Chocolate Walnut-Cherry BiscottiTaste of Home

Mexican Chocolate Walnut-Cherry Biscotti

I love to combine flavors and spices from different cultures. These cookies have ground cinnamon in them, which is a classic flavor in Mexican chocolate. They are very crunchy and are loaded with maraschino cherries and toasted walnuts. —Nancy C. Evans, Phoenix, Arizona

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Pumpkin Seed Cranberry BiscottiTaste of Home

Pumpkin Seed Cranberry Biscotti

A hint of pumpkin seed and almond gives this biscotti recipe a wonderful flavor that's just right for fall. Try these with a cup of coffee or hot cocoa! —Nancy Renner, Sequim, Washington

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Double-Drizzled BiscottiTaste of Home

Double-Drizzled Biscotti

Semisweet and white chocolate drizzles give these biscotti a pretty look. The baking time is shorter than for some biscotti, so they're a little softer. —Cheryl Ludemann, Boonville, New York

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Peppermint BiscottiTaste of Home

Peppermint Biscotti

Dipped in melted chocolate and rolled in crushed peppermint candy, this flavorful biscotti is a favorite. It’s one of the many sweets I make. —Paula Marchesi, Lenhartsville, Pennsylvania

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Toni's Tropical BiscottiTaste of Home

Toni's Tropical Biscotti

My second mom had a hankering for biscotti with pistachios and dried papaya. Because she’s a fabulous cook, I gave it a whirl. The result was sensational!—Bonnie Hauschild, Wellington, Florida

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Hazelnut Almond BiscottiTaste of Home

Hazelnut Almond Biscotti

Pour a cup of coffee and indulge! Crisp, crunchy biscotti cookies are perfect for dunking. Hazelnuts and almonds make my favorite version even better. —Johnna Johnson, Scottsdale, Arizona

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Cranberry Swirl BiscottiTaste of Home

Cranberry Swirl Biscotti

A friend of mine, who is known for her excellent cookies, shared this recipe with me. The mix of cranberries and cherry preserves is so refreshing. —Lisa Kilcup, Gig Harbor, Washington

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Chocolate Chip Mandelbrot CookiesTaste of Home

Chocolate Chip Mandelbrot Cookies

Mandelbrot in Yiddish literally means “almond bread.” The twice-baked cookie made with oil and almonds dates back to 19th century Eastern Europe. There are many variations made of different dried fruits and nuts. My chocolate chip version is more modern-American. —Kimberly Scott, Kosciusko, Mississippi

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Almond Chocolate BiscottiTaste of Home

Almond Chocolate Biscotti

My neighbors look forward to getting my gifts of these chocolate-covered cookies. I love that this chocolate biscotti recipe is such a cinch to make. —Ginger Chatfield, Muscatine, Iowa

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Quick Double Chocolate BiscottiTaste of Home

Quick Double Chocolate Biscotti

Refrigerated cookie dough gives you a head start on making biscotti from scratch. For true chocolate lovers, substitute chocolate chips for the vanilla. —Taste of Home Test Kitchen

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Chocolate Pistachio BiscottiTaste of Home

Chocolate Pistachio Biscotti

Chocolate, pistachios and cranberries make a dramatic, delicious trio. Introducing the cranberries to this recipe added tartness, texture and color, too. —Gilda Lester, Millsboro, Delaware

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Holiday BiscottiTaste of Home

Holiday Biscotti

A twice-baked Italian cookie, biscotti makes a wonderful “dunker.” A pretty way to present a batch is on a plate arranged in a wagon-wheel fashion. —Libia Foglesong, San Bruno, California

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Maple Walnut BiscottiTaste of Home

Maple Walnut Biscotti

Replace melted chocolate with more maple flavor by combining 1/2 cup confectioners' sugar with 2 tablespoons maple syrup; drizzle over biscotti. — Susan Rogers, Brattleboro, Vermont

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Coconut-Macadamia BiscottiTaste of Home

Coconut-Macadamia Biscotti

I came up with this recipe after my husband and I returned from our first trip to Hawaii. Dipping these tropical treats in a good cup of coffee brings us right back to the wonderful memories we made there. —Shannon Koene, Blacksburg, Virginia

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Double Chocolate, Orange and Hazelnut BiscottiTaste of Home

Double Chocolate, Orange and Hazelnut Biscotti

Biscotti are easier to make than you might think, and they’re delicious with breakfast or as a snack. They store well for over a week in a sealed jar or bag. I came up with this recipe when trying to use odds and ends I had in the house. Although we love to munch on all kinds of biscotti, this variety is especially amazing—just try one with coffee or espresso! —Sarah Knoblock, Hyde Park, Indiana

Annamarie Higley
Annamarie Higley is an Associate Print Editor for Taste of Home magazine, as well as the brand's special issue publications. A midwestern transplant originally from the San Francisco Bay Area, she enjoys hiking, trivia-ing, and—you guessed it!—all things cooking and baking.

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