Biscotti means twice baked in Italian and it's a traditional, crunchy Italian cookie. Traditionally it's dipped in fruity dessert wine. At home, my husband and I love to eat this crunchy goodness but before today I have never tried it at home. Believe me, it was super quick and really easy. The whole process took...Read On →

Biscotti are known for being hard as a rock, but I like mine softer. I love the combination of apricots and almonds.

This recipe for Apricot and Almond Biscotti combines the perfect blend of sweet apricots, crunchy almonds, and white chocolate. They’re delicious and just perfect for dipping into coffee or tea.

Biscotti or Cantucci are a deliciously crunchy Italian treat. My recipe for Almond and Apricot biscotti is so easy and perfect for the festive season. Serve with a strong espresso or a glass of Italian vin santo.

These twice-baked Apricot Almond Biscotti, also known as Tozzetti, are brimming with sweet apricots and crunchy almonds. Surprisingly easy to make with bakery-grade results, they're your ticket to an authentic Italian treat.

This orange almond biscotti recipe is an easy, quick way to make long lasting treats for coffee hour or for gifts.

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

Almond-Orange Biscotti recipe, easy biscotti recipe, Make your own Biscotti, How to make your own biscotti #Sonomaproud

For a burst of sunshine in a sweet and crunchy package, these frosted apricot biscotti are the homemade answer!

Almond-Apricot Biscotti This is my rave review biscotti recipe. I have been making it for years – too many years and people always love it. Like all biscotti – as they sit in your kitchen, (if you can keep from eating them all in one sitting), they get drier and better. They also freeze well. I have packaged these up, mailed them to my kids at college, sent them on a picnic, wrapped in cellophane, tied with a ribbon, as a gift and served with gelato at an elegant Italian dinner. This recipe…