13 Twice-Baked Biscotti Recipes for Dipping

There’s something magical about the ritual of dipping a crisp biscotti into a steaming cup of coffee or a glass of Vin Santo. I still remember my Nonna in her tiny Italian kitchen in Sicily, her hands dusted with flour as she baked batch after batch of almond biscotti. We’d gather around the table after Sunday dinner, dunking them until they softened just right—crunchy edges giving way to a tender heart. Those moments taught me that biscotti aren’t just cookies; they’re vessels for memory, perfect for sharing and savoring slowly.

Lately, I’ve been on a biscotti binge in my own kitchen, experimenting with the twice-baked magic that turns humble dough into irresistible dippers. With their long shelf life and infinite flavor twists, they’re ideal for today’s busy lives—bake once, dip forever. Whether you’re pairing them with espresso or tea, these recipes elevate the classic while keeping Nonna’s spirit alive.

Classic Almond Biscotti

Almond biscotti are the gold standard—simple, nutty, and endlessly dippable. Ingredients: 2 cups flour, 1 cup sugar, 3 eggs, 1 tsp baking powder, 1 cup sliced almonds, 1 tsp almond extract, zest of 1 lemon. Mix dry ingredients, beat in eggs and extract to form dough, fold in almonds. Shape into logs, bake at 350°F for 25 minutes, slice, and bake again 10-15 minutes until golden.
These beauties offer a perfect crunch, heart-healthy almonds for protein, and stay fresh for weeks—ideal for gifting or coffee breaks.

Chocolate Chip Biscotti

Indulge in chocolatey bliss with these studded gems. Ingredients: 2 cups flour, ¾ cup sugar, 3 eggs, 1 tsp baking powder, 1 cup chocolate chips, ½ tsp vanilla. Combine wet and dry, stir in chips, bake logs at 350°F for 25 mins, slice diagonally, rebake 12 mins.
Loaded with antioxidants from dark chocolate, they’re a mood-boosting treat that pairs divinely with milk or hot cocoa.

Cranberry Orange Biscotti

Bright and tart, these scream holiday cheer year-round. Ingredients: 2 cups flour, 1 cup sugar, 3 eggs, 1 tsp baking powder, ¾ cup dried cranberries, zest and juice of 1 orange, ½ cup pecans. Mix batter, add fruits and nuts, bake 30 mins at 350°F, slice, rebake 10 mins.
Vitamin C from cranberries and oranges boosts immunity; their zesty crunch makes dipping irresistible.

Lemon Pistachio Biscotti

Zingy and vibrant, a refreshing twist on tradition. Ingredients: 2 cups flour, ¾ cup sugar, 3 eggs, 1 tsp baking powder, ¾ cup shelled pistachios, zest of 2 lemons, 1 tsp lemon extract. Form dough, bake logs 25 mins at 350°F, slice thin, rebake 12 mins.
Pistachios provide healthy fats and crunch; lemon aids digestion—perfect for tea time elegance.

Cinnamon Raisin Biscotti

Warm spices meet chewy raisins for cozy comfort. Ingredients: 2 cups flour, 1 cup sugar, 3 eggs, 1 tsp baking powder, 1 cup raisins, 2 tsp cinnamon, ½ tsp nutmeg. Blend, shape, initial bake 28 mins at 350°F, slice, second bake 15 mins.
Cinnamon regulates blood sugar; raisins add fiber—guilt-free dipping for breakfast or snacks.

Hazelnut Coffee Biscotti

Nutella lovers’ dream, infused with espresso depth. Ingredients: 2 cups flour, ¾ cup sugar, 3 eggs, 1 tsp baking powder, 1 cup hazelnuts, 2 tbsp espresso powder, 1 tsp vanilla. Mix, bake logs 25 mins at 350°F, slice, rebake 10-12 mins.
Hazelnuts offer vitamin E; coffee perks you up—a sophisticated duo for morning rituals.

White Chocolate Macadamia Biscotti

Tropical crunch with creamy sweetness. Ingredients: 2 cups flour, 1 cup sugar, 3 eggs, 1 tsp baking powder, ¾ cup white chocolate chunks, ¾ cup macadamia nuts. Dough together, bake 30 mins at 350°F, slice, rebake 12 mins.
Macadamias provide healthy fats; white chocolate delights without overpowering—great for wine dipping.

Pumpkin Spice Biscotti

Fall flavors in a crunchy package, anytime treat. Ingredients: 2 cups flour, ¾ cup sugar, 2 eggs + ½ cup pumpkin puree, 1 tsp baking powder, 1 tbsp pumpkin pie spice, ½ cup pecans. Bake logs 28 mins at 350°F, slice, rebake 15 mins.
Pumpkin packs beta-carotene for eye health; spices warm the soul—seasonal joy extended.

Matcha Green Tea Biscotti

Earthy and antioxidant-rich for wellness dips. Ingredients: 2 cups flour, ¾ cup sugar, 3 eggs, 1 tsp baking powder, 2 tbsp matcha powder, ½ cup white chocolate chips. Mix green dough, bake 25 mins at 350°F, slice, rebake 10 mins.
Matcha boosts metabolism and calm; a trendy, green upgrade to classic biscotti.

Blueberry Almond Biscotti

Juicy berries meet nutty crunch for summer vibes. Ingredients: 2 cups flour, 1 cup sugar, 3 eggs, 1 tsp baking powder, ¾ cup dried blueberries, ¾ cup almonds, 1 tsp vanilla. Form, bake 27 mins at 350°F, slice, rebake 12 mins.
Blueberries fight inflammation; almonds sustain energy—vibrant and virtuous.

Gingerbread Biscotti

Spicy kick for holiday or anytime warmth. Ingredients: 2 cups flour, ¾ cup sugar + ¼ cup molasses, 3 eggs, 1 tsp baking powder, 2 tsp ginger, 1 tsp cinnamon, ½ cup crystallized ginger. Bake logs 30 mins at 350°F, slice, rebake 14 mins.
Ginger aids digestion; molasses adds iron—a festive, fiery dipper.

Peanut Butter Chocolate Biscotti

Irresistible PB-choc combo, cookie-jar worthy. Ingredients: 2 cups flour, 1 cup sugar, 3 eggs, 1 tsp baking powder, ½ cup peanut butter, ¾ cup chocolate chips. Swirl PB into dough, bake 25 mins at 350°F, slice, rebake 12 mins.
Peanut butter delivers protein; chocolate satisfies cravings—ultimate snack attack.

Coconut Lime Biscotti

Tropical escape in every dunk. Ingredients: 2 cups flour, ¾ cup sugar, 3 eggs, 1 tsp baking powder, 1 cup shredded coconut, zest and juice of 2 limes. Mix zesty batter, bake 28 mins at 350°F, slice, rebake 13 mins.
Coconut offers MCTs for energy; lime refreshes—beach vacation in biscotti form.

These 13 twice-baked biscotti recipes are your invitation to fill your kitchen with the aroma of nostalgia and innovation—grab your favorite dip, bake a batch, and create your own dipping traditions today!