The crispy crumbly texture and richness of Parmesan in these savoury biscotti make them ideal for nibbling while sipping beer.
These biscotti have a slightly drier texture than ones made with butter, which means they are perfect for dunking in your favourite beverage.
These crunchy, not-too-sweet, double-baked cookies, also known as mandelbrot and kamish, are a Jewish version of Italian biscotti. Enjoy them dunked in tea or coffee.
Canola oil gives these biscotti-like cookies a crispness, which makes them perfect for dipping in coffee or hot chocolate. Vegans can make a slightly crunchier version with egg replacer, a nonanimal product available at health food stores; use according to directions on the box for one large egg. Demerara is a coarse raw sugar available in the baking section of most supermarkets.
This well-known twice-baked cookie has the licorice scent and flavour of anise. Some variation of this Italian cookie recipe is always found at every wedding shower.
This is a simple dessert but seems a touch more special than the vanilla version. Serve biscotti on the side for more crunch.
Macadamia nuts are easy to cut, making for neat slices of biscotti.
Like thin biscotti, these jewel-studded cookies are crisp and delightful. Use a sharp serrated knife for slicing.
Crispy cookies studded with crunchy pistachios are decorated with a sweet lemon drizzle. To speed up preparation, purchase shelled pistachios at bulk-food stores or ask the family to help hull them.
