Biscotti recipes

Citrus biscotti are a delicious anytime treat. Full of bright, citrus flavor, they are light and delicate. For a more decadent cookie, try my butter pecan biscotti.

Biscotti are the perfect treat alongside a cup of coffee or tea. They are made for dunking.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Citrus Biscotti

These crunchy Italian cookies are one of my favorite treats. Biscotti are great for any special occasion or no occasion at all. They are just slightly sweet and are the perfect cookie for shipping to friends and family.

As much as I love chocolate, citrus will always win if there is a choice to be made. The citrus flavors in these cookies is amped up with zest from 4 fruits, a bit of juice and lemon extract. They are citrusy!

How to make biscotti

Making biscotti is really no different than making any other cookie, other than it gets baked twice.

This biscotti is loaded with a hefty amount of zest. I used a combination of lemon, lime, orange and grapefruit. A Microplane zester makes quick work of it.

If you don’t like quite as much zing in your cookies, you can go with two or three fruits instead of all of them. More isn’t always better, but in this case, it is. It’s like a flavor explosion and I’m all in.

Biscotti dough

Once you have your dough made, you’ll divide it in half and form it into rectangles. You might think “this is never going to turn into biscotti”, but it will.

The dough isn’t dry, which is what you’d expect. But when it bakes up, it turns into a beautiful, citrusy loaf that will become absolutely gorgeous biscotti.

After the first bake, you’ll need to let it cool for 10 – 15 minutes, or until you can comfortably handle it. Slice biscotti loaves into 12 pieces each and place them back on the pan for the second bake.

Pro Tip: If you want to make your biscotti extra crunchy, let them dry out in a warm oven with the door cracked open.

Slicing biscotti

The key to slicing biscotti without breaking them is a two-parter. First, you must be gentle. They will still be warm when you are slicing them.

Think about trying to pick up a hot cookie right out of the oven. It usually falls apart, doesn’t it? Same concept here, you need to let them cool enough to handle before trying to slice.

Secondly, the knife you use is really important. I use a thin, serrated blade that glides through the dough like butter.

One of the reasons I prefer this particular knife to other serrated knives is the blade. It is thinner than many other knives, which means it easily goes through whatever you’re slicing – in this case, delicate biscotti.

Another helpful tip is to avoid too much “sawing” through the cookie. Position the front of the blade where you want to start cutting and slice through in a smooth motion. Don’t apply too much downward pressure – let the knife do the work.

Place your completely cooled cookies back on the lined sheet pan to get their chocolatey drizzle.

Pour melted chocolate into a disposable piping bag. Snip the smallest bit of the tip off to make a very small opening for a fine drizzle, or larger for a thicker drizzle.

Leave the cookies on the tray for about 30 minutes for the chocolate to set before moving them. You can slide them into the fridge for 5 – 10 minutes if you’re in a rush, but don’t leave them too long. The refrigerator will make them soft instead of crunchy.

There you have it, friends! An easy, perfect for Spring cookie that’s a snap to make, is super delicious and earns bonus points for a chocolate drizzle.

More biscotti recipes

• Cranberry pistachio biscotti
• Gingerbread biscotti
• Almond biscotti with golden raisins and amaretto
• Chocolate mint biscotti

Please share

If you love this recipe, please give it 5 stars!

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Check out the prizes in my no bake chocolate cheesecake post!

Friday #SpringSweetsWeek Recipes

• Candied Kumquats by Karen’s Kitchen Stories
• Carrot Cake Cupcakes with Orange Cream Cheese Frosting by Hezzi-D’s Books and Cooks
• Citrus Biscotti by Pook’s Pantry
• Citrus Rhubarb Custard Bars by Cheese Curd In Paradise
• Coconut Macaroons by Books n’ Cooks
• Creme Egg Cake by Palatable Pastime
• Easy Key Lime Mousse Tarts by Blogghetti
• Eclairs by House of Nash Eats
• Grapefruit Mint Julep by The Spiffy Cookie
• Key Lime Soufflé by Art of Natural Living
• Lemon Lime Macaron by A Kitchen Hoor’s Adventures
• Lemon Raspberry Bundt Cake by The Carefree Kitchen
• Mini Lemon Sweet Tea Pound Cakes by Nik Snacks
• No-Cook Candied Kumquats by Shockingly Delicious
• Pineapple Cheesecake Shooters by Jen Around the World
• Rhubarb Cream Cheese Danish by Devour Dinner
• Rhubarb Lavender Crisp by Sweet Beginnings
• Walking Banana Pudding Dessert Bags by For the Love of Food

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Chocolate mint biscotti are a new seasonal favorite. Made with mint chips and plenty of chocolate, these tasty, twice-baked cookies will be a welcome addition to your holiday treats. For another delicious recipe, check out my butter pecan biscotti.

Biscotti are perfect for mailing to friends and family. They are a sturdy cookie that won’t break during shipping, so they are my “go to” for sending as gifts.

This year, I’ll be mailing quite a few cookies to friends and family and these little beauties will be included.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

How to make chocolate mint biscotti

Other than the mint chips, these are fairly common pantry ingredients. If you can’t find mint chips in the store, feel free to substitute with regular chocolate chips.

They won’t be quite as minty, but you can increase the mint extract by a smidge to make up for it.

I’ve put weights in the recipe as well as measurements by the cup. I prefer to weigh ingredients, as it is more accurate. The link below is the scale that I own and recommend.

Start by sifting the flour, cocoa powder, baking powder and salt together.

Cream the butter and sugars together, then add eggs and melted chocolate. Add vanilla and mint extracts, then flour and cocoa mixture.

Lastly, add the mint chips to the dough.

Divide the dough evenly, then form two rectangular loaves of dough. Place on parchment-lined baking sheets.

Bake for 30 minutes, then cool for 15 minutes before slicing and returning cookies to the oven for the second bake.

Pro Tip: If you want to make your biscotti extra crunchy, let them dry out in a warm oven with the door cracked open.

Cool biscotti completely before drizzling with chocolate.

How to slice biscotti without breaking

The best advice on this topic is to use a sharp, serrated knife. It isn’t inexpensive, but I’ve had this knife for 15 years and it still slices through bread, biscotti and whatever else I throw at it with ease.

One of the reasons I prefer this particular knife to other serrated knives is the blade. It is thinner than many other knives, which means it easily goes through whatever you’re slicing.

When we’re talking about delicate cookies that we are trying not to break, that makes a difference. The blade on a regular knife will not work as well, it tends to crush the biscotti instead of slicing.

Another helpful tip is to avoid too much “sawing” through the cookie. Position the front of the blade where you want to start cutting and slice through in a smooth motion. Don’t apply too much downward pressure – let the knife do the work.

Decorate chocolate biscotti

I wanted to make these chocolate biscotti look really festive, because quite honestly, who can’t use a little bit of joy?

Did I go overboard? Maybe a little. Do I care? Not at all.

Stand the chocolate mint biscotti up on the same sheet pan you used to bake them, then drizzle and sprinkle away.

Doing this on a parchment-lined sheet pan means easy clean up and the mess is contained. It will catch the majority of the nonpareils that bounce so they won’t go all over the floor.

I used green candy melts to drizzle the top of the biscotti and sprinkled red, green and white nonpareils over the chocolate.

The chocolate sets pretty quickly, which is nice, but that also means you need to get those sprinkles on top before it hardens, otherwise they won’t stick.

How to ship cookies

These are the best cookies to send in the mail because they are sturdy. Pack them with crumpled up tissue or parchment paper to cushion them.

If you’ll be sending in the mail, I recommend a metal cookie tin to protect them. A rectangular cookie tin works better than a round one because of the shape of the cookies, it allows you to pack them snuggly.

They are also perfect for cookie exchanges and these red and white snowflake boxes are a favorite for packing up treats to share with local friends and family.

I really hope you love this recipe. If you make it, snap a pic and share it with me either in the Fabulous Foodie Friends Facebook group or on Instagram by tagging @pookspantry and using hashtag #pookspantry.

Please share

If you love this recipe, please give it 5 stars!

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to have you on my newsletter, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Golden raisin biscotti with toasted almonds are the perfect addition to your holiday baking list. If you are a biscotti lover, try this gingerbread biscotti too!

Because this recipe has a bit of liquid, fruit and butter, it is not quite as hard as most Italian biscotti.

It is still very crunchy, but one thing it is not, is dry. I sprinkled the top with a mixture of coarse sugar and flake sea salt for extra crunch.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Golden raisin biscotti with almonds and amaretto

I know what you’re thinking – raisin biscotti… really? Stay with me, because they are golden raisins soaked in amaretto.

One of the nice things about this recipe is that most of these ingredients are already in your pantry, especially if you’ve stocked up for holiday baking.

While I do love the “normal” flavors, if I can create something unique and different, I’m all in. Butter pecan biscotti was one of those ideas and it has become a reader favorite.

What’s the difference between golden raisins (sultanas) and regular raisins

All raisins, both golden and brown, are made from green seedless grapes. The difference comes from how they are dried. Brown or regular raisins are dried for weeks in the sun, giving them a deep color. 

Golden raisins are dried in big dehydrators with controlled temperatures and controlled humidity. The result is a plumper, fruitier, milder raisin.

They also have a better texture than regular raisins, which makes them the preferred raisin as far as I’m concerned and they are an excellent choice for both baking and cooking.

I’m not a huge fan of raisins, but golden raisins are another story.

What if I can’t find golden raisins?

Golden raisins, or sultanas, can be substituted with regular raisins. The flavor isn’t quite the same, but it is the easiest substitute.

The raisins are soaked in warm amaretto, but if you prefer to keep it kid-friendly, you can use a little hot water instead. Some of the alcohol will bake off but if you are concerned about any trace amounts, use water or apple juice.

Can you freeze biscotti?

Absolutely! Biscotti freezes really well, actually. To store biscotti in the freezer, place pieces of parchment paper between them and store in an airtight container.

If you’ve found they’ve become less crispy when they’ve thawed (and they might!), warm them in a 300°F oven for 15 minutes.

Another option is to freeze the dough and bake fresh biscotti from the frozen made ahead dough.

How to make biscotti with raisins and almonds

Making biscotti isn’t difficult, but it does require a bit more time than a batch of drop cookies.

Because they are baked twice, the whole process will take you a little over an hour. It is well worth the time, because these cookies are divine.

You’ll need a couple of mixing bowls, a whisk, a rubber spatula and a lined baking sheet.

1. Whisk together the flour, baking powder and salt.
2. In a separate bowl, combine the sugar, butter, amaretto-soaked golden raisins, vanilla, almonds and eggs.
3. Add the flour mixture to the egg mixture and stir just until combined.
4. Let dough chill for 30 – 45 minutes.
5. Shape dough into two rectangles, egg wash (to give it a shine) and sprinkle with sugar mixture.
6. Bake for 30 minutes.
7. Cool, then gently slice and bake for an additional 15 minutes.

Pro Tip: If you want to make your biscotti extra crunchy, let them dry out in a warm oven with the door cracked open.

Chef’s notes

• I used Maldon salt mixed with turbinado sugar for a crunchy topping full of texture and the sweet/salty combination. DO NOT use iodized table salt and regular granulated sugar – it will not result in the same crunchy texture. 

• Line your baking sheets with parchment paper or a silicone baking mat like a silpat. Amazonbasics has a silicone baking mat set that is a very budget-friendly option. I baked this recipe once with parchment and once with a silpat. Both gave me excellent results, but I might lean ever so slightly towards the silpat.

• I highly recommend this serrated knife for slicing your biscotti. The blade is sturdy, yet thin enough to slice through delicate biscotti dough without breaking it. When slicing biscotti, try to avoid too much “sawing” back and forth, let the knife do the work for you.

• The recipe calls for melted and cooled butter. When recipe testing, I was impatient and didn’t wait for my butter to cool properly. It was almost a disaster – don’t be me. Follow directions.

• As with every recipe, read it through before you begin and make sure you have all of your ingredients! I tell you this because it has happened to me more often than I care to tell you.

How to ship biscotti

These are the best cookies to send in the mail because they are sturdy. Pack them with crumpled up tissue or parchment paper to cushion them.

If you’ll be sending in the mail, I recommend a metal cookie tin to protect them. A rectangular cookie tin works better than a round one because of the shape of the cookies, it allows you to pack them snuggly.

They are also perfect for cookie exchanges and these red and white snowflake boxes are a favorite for packing up treats to share with local friends and family.

And there you have it, friends. A unique and delicious cookie for your holiday season.

Please share

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

If you love this recipe, please give it 5 stars!

I hope you love this golden raisin biscotti as much as we do! Please consider rating and/or commenting. I love hearing from you!

Did you make this? Tag me on Instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group!

Thanks for stopping by! Have a delicious day 🙂

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Butter pecan biscotti are perfect for holiday cookie exchanges and for sharing! These biscotti mimic the buttery, nutty goodness in butter pecan ice cream. For another delicious and unique treat, try these almond biscotti with golden raisins.

They have a double hit of nutty flavor from both the toasted pecans and brown butter.

Biscotti are perfect for mailing to friends and family. They are a sturdy cookie that won’t break during shipping, so they are my “go to” for sending as gifts.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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There are few flavors that spark the feeling of the holidays like gingerbread. Whether it is a classic gingerbread cake or gingerbread biscotti, that combination of warm spices and the way they fill the house with their delicious aroma gives me all the feels.

Biscotti are the perfect option for mailing holiday cookies to far away friends and family. They are sturdy and not prone to breaking. Also, everyone loves getting cookies in the mail.

Post contains affiliate links. If you make a purchase through one of the links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Gingerbread Biscotti

Gingerbread is by far my favorite holiday flavor. I don’t shy away from the spices, I like a strong gingerbread flavor. These biscotti have a hefty amount of spices in them, but they are not overpowering.

Biscotti recipes are similar to making any other cookie, except for the second bake. Which is why they are called biscotti – it translates as twice cooked. 

More biscotti recipes we love: Butter Pecan Biscotti / Cranberry Pistachio Biscotti / Chocolate Mint Biscotti

I debated about topping these twice baked cookies with coarse sanding sugar for a bit of sparkle, but in the end, decided against it.

I dusted them with powdered sugar to get the crackled effect that you get with crinkle cookies.

How to make biscotti

As with any and all recipes, read it through before you begin. Do a quick check to make sure you have everything you need – this may seem obvious, but I’ve made this mistake before. Don’t be like me, double check the pantry.

Get everything you’ll need ready to go. Measure the spices and flour, then whisk them together.

In the bowl of a stand mixer, combine the butter, sugars and eggs. Add in vanilla and molasses.

Add the flour mixture into the molasses mixture and mix until just combined. It will form a slightly stiff dough, be careful not to overwork it. Remove the dough from the bowl of the mixer and shape it into two even loaves.

Dust the tops of the loaves with powdered sugar. Slide them into the oven to bake.

How to slice biscotti 

Making biscotti is a snap. The only part of the process that, on occasion, can give you trouble is slicing it for the second bake. There is one major reason for this, most of the time: the knife. 

When you remove the biscotti from the oven and slice it for the final bake, it is still warm. You have to be gentle with it at this stage, but equally important is using the proper knife.

If you use a heavy, serrated bread knife, sometimes the biscotti break because the blade of the knife is too thick.

The wavy edge knife that I’m using in the photo is my go to serrated knife. The blade is thin enough to slice through biscotti and other delicate items without breaking them, but sturdy enough to go through a loaf of sourdough like butter.

I received that knife in my kit on the first day of culinary school (almost 20 years ago) and it still works like a charm. 

Easy gingerbread biscotti

After you’ve sliced the biscotti, lay them on their sides and slide them back into the oven for another 10 – 12 minutes for the second bake. This gingerbread biscotti is very easy to make and a great recipe to start with if you’ve never made biscotti before.

Crunchy and delicious gingerbread biscottis are perfect for dunking into a strong cup of coffee or tea. I also like them as is, I love the crunch of these cookies.

Perfect for the holidays, these biscotti, full of gingerbread spices, would be a welcome homemade gift that anyone would love to receive.

Helpful tools and equipment

• fine mesh strainer– useful for more than just dusting baked goods with powdered sugar!
• baking sheets – These are heavy duty sheet pans. They can stand up to a lot of wear and tear without warping.
• parchment paper sheets – avoid the dreaded curl and buy sheets instead of a roll.
• silpat baking mat – worth every penny and a GREAT gift for bakers.
• stand mixer – If you like to cook and/or bake, this is a must have. 
• wavy knife
• measuring cups – heavy duty, includes hard to find sizes
• measuring spoons – narrow enough to fit into small jars, plus they have in-between sizes!
• nutmeg grater – freshly grated nutmeg makes a world of difference!
• stainless steel mixing bowls – essential for holiday baking

Please share!

If you love this recipe, please give it 5 stars!

Please consider rating and/or commenting. Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Did you make this gingerbread biscotti recipe? Tag me on Instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group! I can’t wait to see your version!

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Cranberry Pistachio Biscotti is the perfect homemade gift for friends and family. Studded with sweetened cranberries and pistachios, these crunchy double baked cookies are the perfect holiday treat. Try my Butter Pecan Biscotti too, for more holiday cookie recipes.

This post for Cranberry Pistachio Biscotti is sponsored by Sprout’s Farmers Market.  As always, all opinions, recipes and photos are my own.

Cranberry Pistachio Biscotti

The holidays are upon us and that means cookies.  I love making homemade gifts for friends and family, especially those that live far away.

These Cranberry Pistachio Biscotti are great for shipping in care packages because they hold up really well.  They will arrive intact instead of in pieces, which is the goal, isn’t it? 

Speaking of holding up really well, they are perfect for that holiday cookie exchange you signed up for and now you’re not sure what to make. They are festive, pretty and easy to make. 

They only take about an hour from start to finish and the best part is everyone will think you spent hours toiling away and will be so impressed by you. Whether or not you let them in on the secret is up to you, I’m not saying a word. 

It’s nice to have something different to gift than the usual holiday cookies most of us make and biscotti fits the bill perfectly.

December 4th is National Cookie Day, so this is a perfect time to start stocking up on holiday baking ingredients and getting a head start on baking some cookies.

How to slice Cranberry Pistachio Biscotti

If this is your first time making biscotti, this is a great place to start because it is a simple recipe. The first time I made biscotti, I held my breath the entire time I was slicing because I was *sure* that they would shatter into a thousand pieces.  They did not. 

The best tip I can share with you is this: When slicing the biscotti for the second bake, use a thin, serrated knife and be gentle. Take your time slicing through it and gently transfer the slices to the sheet pan for baking. 

Try not to “saw” through them, but do it in two motions if you can. Push the knife forward for your initial cut and drag it back through to finish. It is much easier than you might think to make these cookies, so if you are new to baking or not that comfortable in the kitchen, fear not! You can do this.

I would love to see your creations, please tag me @pookspantry on Instagram and show me your biscotti!

Holiday Cookie Recipes

• Butter Pecan Biscotti
• Peppermint Hot Chocolate Cupcakes
• Clementine Cake
• Easy Rum Ball Recipe
• Coconut Rum Ball Recipe

Please share!

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

I hope you love this recipe as much as we do! Please consider rating and/or commenting. I love hearing from you!

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!