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Cranberry Pistachio Biscotti

Submitted by: Gerry Meyer

The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.

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Chocolate Cherry Biscotti

Submitted by: Jennifer Wall

These are one of my favorites. I make them every holiday season. They are great for mailing and keep for weeks!

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Cranberry Almond Biscotti

Submitted by: KATHIANNE

I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract instead of the vanilla.

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Double Chocolate Biscotti

Submitted by: Janet Allen

A crisp, not too sweet chocolate cookie. Wonderful with coffee. Stores very well.

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Biscotti Toscani

Submitted by: THEA

These twice baked cookies have a delicate flavor, great with vanilla ice-cream, tea, frozen yogurt or cappuccino.

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Chocolate Nut Biscotti

Submitted by: Sue Hushin

Delicious, not too crispy biscotti, which can be dipped in or drizzled with melted chocolate. (You can use slivered almonds instead of the hazelnuts, if you wish.)

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Brownie Biscotti

Submitted by: PA.GRANNY

This chocolate version of the Italian favorite contains cocoa, miniature chocolate chips, and chopped nuts.

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Orange Cranberry Biscotti

Submitted by: SARA LEE

These fragrant biscotti are even more wonderful dipped in chocolate.

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Toasted almond and lemon zest biscotti for any occasion. Try these variations: Use 1/2 teaspoon of either vanilla or anise extract instead of the almond extract; substitute chopped filberts for almonds; toss in half a cup of mini semi-sweet chocolate chips.

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