Biscotti is the perfect accompaniment to an espresso or tea. Serve it with a dollop of Mascarpone Coffee Cream.
These double-chocolate biscotti make a sweet treat for those with gluten dietary restrictions (though no one will believe they’re gluten-free!).
Dip the biscotti in either dark or white chocolate to make these cookies extra delicious.
These twice-baked cookies are great for gifting because their dryness allows them to be stored for long periods of time and is less prone to breaking. Pipe or drizzle the melted chocolate onto your cookies, if desired.
Dotted with chocolate and pistachios, this after-dinner treat begs to be dipped in tea.
Why choose between semisweet and white chocolate when you can have both? This homemade version of the light and dark biscotti, a coffee shop staple, brings both luscious types together in perfect harmony.
Hermit lovers will get a kick out of this super-crunchy version of the classic holiday cookie. Dried fruit can get rock hard if it sits on the shelf too long (say, more than six months), so use fresh, plump dried fruit for the chewiest texture in these biscotti.
Chocolate, toffee and espresso are made for one another. And this biscotti is screaming to be dipped into a good cup of coffee. Stirring the instant espresso into the chocolate while it's still warm gives it a chance to dissolve and impart the strongest flavour possible.
