Biscotti cookies

Biscotti is one of the best breakfast ideas in the world! Paired with any favorite hot drink, taking biscotti in the morning is a great way to start the day. What's amazing about this recipe is that you can try up to 10 variations! Mix and match, and find the best version for you!

These crunchy-golden brown italian almond cookies are so easy to make. The perfect breakfast recipe to pair with your morning coffee.

These are the most delicious pistachio and cranberry biscotti ever. These biscotti are undoubtedly the richer cousins of those Cantucci di Prato (almond and anise cookies) from Tuscany, Italy. They are perfecto as a snack, fior breakfast, an also as a homemade present for the holiday season. Visit my blog for the step-by-step recipe #byenrilemoine

25 of the Best Biscotti Recipes for you this Holiday season. Sometimes made with nuts, a variety of fruit or just chocolate and either way we love them!

I think it's time for another Italian biscotti recipe! This family recipe will provide you with a texture that is slightly spongy on the inside and crispy on the outside. It really doesn't get any easier than this Authentic Italian Anise Biscotti.

Traditional Italian biscotti is a twice baked cookie that is hard and best when dunked into coffee. My grandmother made a different type of Italian biscotti, one that is soft on the inside but dense and delicious when dipped in a glaze, and decorated with non-perils.

Nothing can beat a classic like Sweet Vanilla Biscotti! Serve with a piping hot latte; just perfect for dunking on a cold, wintery afternoon!

In the corner of our living room where a vase of flowers used to stand, now proudly resides our store-bought Christmas tree, the one that at

Gingerbread Biscotti - a fun take on a traditional cookie that everyone will love. The slight spice of the cookie goes well with a cup of coffee or tea.

Easy Pumpkin Biscotti that is lightly spiced and perfectly crunchy! Make a double batch and freeze it so you have this delicious cookie all season long.