I’ve received a lot of emails from people with comments on my cranberry almond biscotti recipe since last week. Thank you for all of your feedback! Here are a few more biscotti recipes that I worked on over the weekend. They are all variations on the cranberry almond recipe, but each have their own, distinct, appeal.

Cranberry Almond Biscotti
Cookies with tart cranberries, almonds and dark chocolate. My first attempt at making biscotti.

Apricot Almond Biscotti
This recipe is nearly identical to the cranberry almond biscotti, but with dried apricots replacing cranberries. The apricots make for a less tart cookie, and a great accompaniment to a cup of coffee to get you through the morning.

Lemon Almond Biscotti
Light and bursting with lemony flavor, these cookies are filled with slivered almonds and dipped in white chocolate.

Triple Chocolate Hazelnut Biscotti
This slightly bastardized version of biscotti is a true chocolate lover’s dream. Pernigotti cocoa powder, chocolate chips and dark chocolate in one cookie? Hazelnuts instead of almonds? Am I on something? Yes. Snorting the cocoa powder? Possibly.

These cookies are a great twist on traditional biscotti, especially for chocolate lovers. A chocolate cookie with chocolate chips dipped in chocolate? Yeah. Exactly.

Continue Reading…

Try adding lemon zest for a huge burst of lemon flavor and scent!

Continue Reading…

These almond cookies are a great, less tart alternative to cranberry almond biscotti.

Continue Reading…

Biscotti are twice-baked cookies, often filled with almonds. This particular recipe involves the addition of dried cranberries and dark chocolate, making for an extra tasty, and somewhat healthy, treat. Continue Reading…