Biscotti: 20 Christmas Flavors That Stay Crisp for Weeks and Make the Best Homemade Gifts

Biscotti might be the smartest cookie you can bake for Christmas. They stay crisp for weeks, they travel well in the mail and a jar of them looks like it came from a fancy bakery. Americans have noticed. Searches for pumpkin biscotti recipes jumped more than 1,000 percent in the last three months, and searches for how long these cookies last are up 450 percent, which tells us people are planning gifts. The good news is that they are easy. You mix one simple dough, shape it into logs, bake, slice and bake again. Below are the flavors worth making this year, from classic almond to cranberry pistachio, plus tips for storing and packing them..

Why Biscotti Are the Perfect Christmas Gift Cookie

The word biscotti comes from Italian and means twice baked. That second trip to the oven dries the slices out, and that is the whole secret. Because there is so little moisture left, they stay crisp for weeks instead of days. That makes them the one Christmas cookie you can bake now, pack in jars and mail across the country. Start with this basic dough, then pick your flavors below. Who on your list would love a jar..

You will need: 2 cups flour, 1 tsp baking powder, 1/4 tsp salt, 3/4 cup sugar, 2 large eggs, 1/4 cup melted butter, 1 tsp vanilla, a baking sheet lined with parchment, a sharp serrated knife.

How to make it: 1. Heat the oven to 350F. 2. Whisk flour, baking powder and salt. 3. Beat sugar, eggs, butter and vanilla, then stir in the flour mix. 4. Shape two flat logs about 3 inches wide. 5. Bake 25 to 30 minutes and cool 10 minutes. 6. Slice 1/2 inch thick on a slant and bake 8 to 10 minutes per side.

Classic Almond Biscotti, the One Everyone Expects

This is the cookie that started it all. NYT Cooking’s simple recipe has more than 2,000 ratings, and it is still the one people come back to. Toasted almonds give the crunch, and a little anise seed gives the old-world flavor your Italian grandmother might remember. Skip the anise if your family does not like licorice. Are you team anise or team plain vanilla?

You will need: 2 cups flour, 1 tsp baking powder, 1/4 tsp salt, 3/4 cup sugar, 2 large eggs, 1/4 cup melted butter, 1 tsp vanilla, 1 cup whole almonds toasted, 1 tsp anise seed or 1/2 tsp almond extract.

How to make it: 1. Toast the almonds at 350F for 8 minutes and chop roughly. 2. Make the base dough and fold in almonds and anise. 3. Shape two logs and bake 28 minutes. 4. Cool 10 minutes, then slice on a slant. 5. Bake the slices 9 minutes per side until dry and golden. 6. Cool completely on a rack.

Cranberry Pistachio Biscotti in Christmas Red and Green

These are the stars of the holiday cookie tin. The red cranberries and green pistachios look like Christmas in every slice, and Allrecipes’ version has close to 1,900 ratings. Searches for this flavor rose 150 percent this fall. They look like they came from an expensive bakery, but they cost only a few dollars a batch. Would you dip the bottoms in white chocolate?

You will need: 2 cups flour, 1 tsp baking powder, 1/4 tsp salt, 3/4 cup sugar, 2 large eggs, 1/4 cup melted butter, 1 tsp vanilla, 3/4 cup shelled pistachios, 3/4 cup dried cranberries, 1 tsp orange zest.

How to make it: 1. Make the base dough and add orange zest. 2. Fold in pistachios and cranberries. 3. Shape two logs on parchment with wet hands. 4. Bake 28 minutes and cool 10 minutes. 5. Slice with a serrated knife. 6. Bake slices 8 minutes per side and cool before packing.

Gingerbread Slices With Molasses and Spice

All the cozy flavor of a gingerbread house, in a cookie you can dunk in coffee. Molasses gives these a deep color and a soft chew in the middle before the second bake makes them crisp. Allrecipes’ gingerbread version has more than 400 ratings. Add pecans like this batch for extra crunch. What is your favorite gingerbread treat at Christmas?

You will need: 2 cups flour, 1 tsp baking powder, 1/4 tsp salt, 2 tsp ground ginger, 1 tsp cinnamon, 1/4 tsp cloves, 2/3 cup brown sugar, 2 eggs, 1/4 cup molasses, 1/4 cup melted butter, 3/4 cup chopped pecans.

How to make it: 1. Heat the oven to 350F. 2. Whisk flour, baking powder, salt and spices. 3. Beat sugar, eggs, molasses and butter, then add the dry mix. 4. Fold in pecans and shape two logs. 5. Bake 30 minutes, cool 10 minutes and slice. 6. Bake slices 10 minutes per side.

Pumpkin Spice Biscotti, This Fall’s Biggest Search

Searches for pumpkin biscotti recipes jumped more than 1,000 percent in the last three months, so you are not alone if you are craving these. Pumpkin puree adds color and a soft spice, and a white chocolate drizzle on top makes them look festive. Bake them for Thanksgiving and they will still be crisp when the Christmas tins come out. Who in your house loves pumpkin spice the most?

You will need: 2 1/4 cups flour, 1 tsp baking powder, 1/4 tsp salt, 2 tsp pumpkin pie spice, 3/4 cup brown sugar, 1 egg, 1/2 cup pumpkin puree, 1/4 cup melted butter, 1 tsp vanilla, 3 oz white chocolate.

How to make it: 1. Heat the oven to 350F. 2. Whisk flour, baking powder, salt and spice. 3. Beat sugar, egg, pumpkin, butter and vanilla, then add the dry mix. 4. Shape two logs and bake 30 minutes. 5. Slice and bake 10 to 12 minutes per side. 6. Drizzle with melted white chocolate and let it set.

Double Chocolate Slices for Serious Chocolate Lovers

Cocoa in the dough and chocolate chips inside make these rich enough to feel like dessert, not just a coffee cookie. The famous Union Square Cafe chocolate recipe on NYT Cooking has more than 1,000 ratings, which shows how much people love a dark one. Serve them with hot cocoa on a cold night. Milk chocolate chips or dark?

You will need: 1 3/4 cups flour, 1/2 cup cocoa powder, 1 tsp baking powder, 1/4 tsp salt, 3/4 cup sugar, 2 eggs, 1/4 cup melted butter, 1 tsp vanilla, 3/4 cup chocolate chips.

How to make it: 1. Heat the oven to 350F. 2. Whisk flour, cocoa, baking powder and salt. 3. Beat sugar, eggs, butter and vanilla and add the dry mix. 4. Fold in chips and shape two logs. 5. Bake 28 minutes, cool and slice. 6. Bake slices 8 minutes per side; they firm up as they cool.

Chocolate Dipped Almond Biscotti That Look Bakery Made

A quick dip in melted chocolate turns a plain almond cookie into a gift that looks expensive. You can dip the bottoms, dip one end or just drizzle stripes across the top like these. Let the chocolate set fully before you stack them, or they will stick together in the jar. Which style would you choose: dipped, drizzled or both?

You will need: 2 cups flour, 1 tsp baking powder, 1/4 tsp salt, 3/4 cup sugar, 2 large eggs, 1/4 cup melted butter, 1 tsp vanilla, 1 cup chopped almonds, 6 oz dark or semisweet chocolate, 1 tsp coconut oil.

How to make it: 1. Bake classic almond slices and cool them completely. 2. Melt chocolate with coconut oil in 20 second bursts. 3. Dip the bottom or one end of each slice. 4. Or drizzle the chocolate from a spoon in thin lines. 5. Set on parchment for 1 hour. 6. Store in a cool place, not the fridge.

Peppermint White Chocolate Dippers for the Cocoa Bar

These are made for a mug of hot chocolate. A chocolate dough is dipped in white chocolate and covered in crushed peppermint candy, so every bite tastes like a candy cane. They are perfect on a holiday cocoa bar or tied in a cello bag for a teacher gift. Do you like peppermint in your hot cocoa?

You will need: 1 3/4 cups flour, 1/2 cup cocoa powder, 1 tsp baking powder, 1/4 tsp salt, 3/4 cup sugar, 2 eggs, 1/4 cup melted butter, 1/2 tsp peppermint extract, 6 oz white chocolate, 1/2 cup crushed peppermint candies.

How to make it: 1. Make the chocolate dough with peppermint extract. 2. Shape two logs and bake 28 minutes at 350F. 3. Cool 10 minutes and slice. 4. Bake slices 8 minutes per side and cool. 5. Dip one end in melted white chocolate. 6. Sprinkle crushed candy on top and let it set.

Eggnog Spiced Biscotti, No Alcohol Needed

All the warm nutmeg flavor of eggnog, baked into a cookie the whole family can enjoy. Real eggnog goes into the dough in place of some of the butter, and a dusting of powdered sugar makes them look like they were left out in the snow. They are wonderful with a cup of coffee on Christmas morning. Do you love eggnog or skip it?

You will need: 2 cups flour, 1 tsp baking powder, 1/4 tsp salt, 1 tsp ground nutmeg, 3/4 cup sugar, 2 eggs, 1/4 cup eggnog, 2 tbsp melted butter, 1 tsp vanilla, powdered sugar for dusting.

How to make it: 1. Heat the oven to 350F. 2. Whisk flour, baking powder, salt and nutmeg. 3. Beat sugar, eggs, eggnog, butter and vanilla, then add the dry mix. 4. Shape two logs and bake 28 minutes. 5. Slice and bake 9 minutes per side. 6. Dust with powdered sugar when cool.

Orange Sesame Cookies With a Bright Citrus Kick

Fresh orange zest wakes up the whole cookie, and a coating of toasted sesame seeds gives a nutty crunch. This style comes from Sicily, where sesame cookies are a holiday favorite. They are a nice change for people who cannot eat tree nuts, as long as sesame is fine for them. Have you ever tried sesame in a sweet cookie?

You will need: 2 cups flour, 1 tsp baking powder, 1/4 tsp salt, 3/4 cup sugar, 2 large eggs, 1/4 cup melted butter, 1 tsp vanilla, zest of 2 oranges, 1 tbsp orange juice, 1/2 cup sesame seeds, 1 egg white for brushing.

How to make it: 1. Make the base dough with orange zest and juice. 2. Shape two logs. 3. Brush with egg white and roll in sesame seeds. 4. Bake 28 minutes at 350F and cool 10 minutes. 5. Slice on a slant. 6. Bake slices 9 minutes per side until golden.

Cake Mix Biscotti With Just 4 Ingredients

Short on time? Searches for cake mix biscotti rose 160 percent this fall, and it is easy to see why. A box of yellow or spice cake mix replaces the flour, sugar and leaveners, so you only add eggs, butter and a handful of dried fruit or nuts. Kids can help with this one. Which cake mix flavor would you try first?

You will need: 1 box (15 oz) yellow or spice cake mix, 1/2 cup flour, 2 eggs, 1/4 cup melted butter, 3/4 cup raisins, dried cranberries or chopped nuts.

How to make it: 1. Heat the oven to 350F. 2. Stir cake mix, flour, eggs and butter into a stiff dough. 3. Fold in raisins or nuts. 4. Shape two logs with floured hands and bake 25 minutes. 5. Cool 15 minutes, then slice. 6. Bake slices 8 minutes per side.

Espresso Chocolate Chip Dunkers for Coffee Lovers

If someone on your list never goes a morning without coffee, this is their gift. Instant espresso powder goes right into the dough, and mini chocolate chips make every bite taste like a mocha. They taste like a coffee shop treat at a fraction of the price. Pair a bag of these with a bag of good beans. How do you take your coffee?

You will need: 2 cups flour, 1 tsp baking powder, 1/4 tsp salt, 3/4 cup sugar, 2 large eggs, 1/4 cup melted butter, 1 tsp vanilla, 1 tbsp instant espresso powder, 3/4 cup mini chocolate chips.

How to make it: 1. Dissolve espresso powder in the vanilla and a teaspoon of water. 2. Make the base dough with the espresso mix. 3. Fold in the chips and shape two logs. 4. Bake 28 minutes at 350F. 5. Cool 10 minutes and slice. 6. Bake slices 9 minutes per side.

Vanilla Bean Biscotti, Simple and Elegant

Sometimes the plainest cookie is the one people reach for first. Searches for vanilla biscotti recipes rose 170 percent this fall. Real vanilla bean seeds and a little brown sugar give these a warm, toasty flavor that goes with coffee, tea or hot cocoa. They are also the best base if you want to dip or decorate. Plain and simple, or loaded with extras?

You will need: 2 cups flour, 1 tsp baking powder, 1/4 tsp salt, 1/2 cup sugar, 1/4 cup brown sugar, 2 eggs, 1/4 cup melted butter, seeds of 1 vanilla bean or 2 tsp vanilla extract.

How to make it: 1. Heat the oven to 350F. 2. Whisk flour, baking powder and salt. 3. Beat both sugars, eggs, butter and vanilla, then add the dry mix. 4. Shape two logs and bake 28 minutes. 5. Cool 10 minutes and slice. 6. Bake slices 9 minutes per side until golden.

Chocolate Hazelnut Slices That Taste Like a Famous Spread

If you love chocolate hazelnut spread on toast, you will love these. Cocoa dough is packed with whole roasted hazelnuts, so every slice shows a few round nuts in the middle. They are softer in the center if you shorten the second bake by a couple of minutes. Do you like your cookies extra crunchy or a little soft?

You will need: 1 3/4 cups flour, 1/2 cup cocoa powder, 1 tsp baking powder, 1/4 tsp salt, 3/4 cup sugar, 2 eggs, 1/4 cup melted butter, 1 tsp vanilla, 1 cup whole roasted hazelnuts.

How to make it: 1. Heat the oven to 350F. 2. Make the cocoa dough. 3. Fold in whole hazelnuts. 4. Shape two logs and bake 28 minutes. 5. Cool 10 minutes and slice with a serrated knife. 6. Bake slices 7 to 9 minutes per side.

Lemon Poppy Seed Cookies With a Sweet Glaze

Not everyone wants chocolate and spice at Christmas. These are bright, fresh and a little tangy, with lemon zest in the dough and a simple lemon glaze on top. The poppy seeds add a tiny crunch and look pretty against the pale cookie. They are lovely with a cup of tea. Do you have a lemon lover in the family?

You will need: 2 cups flour, 1 tsp baking powder, 1/4 tsp salt, 3/4 cup sugar, 2 large eggs, 1/4 cup melted butter, 1 tsp vanilla, zest of 2 lemons, 2 tbsp poppy seeds, 1 cup powdered sugar, 2 tbsp lemon juice.

How to make it: 1. Make the base dough with lemon zest and poppy seeds. 2. Shape two logs and bake 28 minutes at 350F. 3. Cool 10 minutes and slice. 4. Bake slices 8 minutes per side and cool. 5. Whisk powdered sugar and lemon juice. 6. Drizzle the glaze and let it dry.

Pistachio Chocolate Chip Biscotti, a Green Holiday Twist

Pistachios and chocolate chips are a classic pair, and the bits of green look festive on any cookie tray. This version is a good choice if your kids pick out dried fruit. Use unsalted pistachios so the cookies stay sweet. NYT Cooking’s pistachio recipe alone has more than 700 ratings. Would you add cranberries too?

You will need: 2 cups flour, 1 tsp baking powder, 1/4 tsp salt, 3/4 cup sugar, 2 large eggs, 1/4 cup melted butter, 1 tsp vanilla, 3/4 cup shelled unsalted pistachios, 3/4 cup mini chocolate chips.

How to make it: 1. Make the base dough. 2. Fold in pistachios and chips. 3. Shape two logs on parchment. 4. Bake 28 minutes at 350F and cool 10 minutes. 5. Slice on a slant. 6. Bake slices 8 minutes per side.

Tuscan Cantucci, the Original Biscotti From Prato

In Italy, the classic almond cookie is called cantucci, and it comes from the town of Prato in Tuscany. The traditional recipe uses whole unpeeled almonds and no butter at all, so the cookies are extra hard and made for dunking. Italians often finish a meal by dipping them in coffee. Have you ever tried the original?

You will need: 2 cups flour, 1 tsp baking powder, pinch of salt, 1 cup sugar, 3 eggs, 1 tsp vanilla, zest of 1 orange, 1 1/4 cups whole unpeeled almonds.

How to make it: 1. Heat the oven to 350F. 2. Mix flour, baking powder, salt and sugar. 3. Add eggs, vanilla and zest and knead into a sticky dough. 4. Work in the almonds and shape thin logs. 5. Bake 25 minutes, then slice while warm. 6. Bake slices 10 minutes until very dry.

Gluten Free Almond Flour Version Everyone Can Share

If someone at your table avoids gluten, almond flour makes a tender, nutty version that still slices well. Bake them a little lower and slower, because almond flour browns faster than wheat flour. Make sure every ingredient, including baking powder, is labeled gluten free. Do you bake for anyone with food allergies?

You will need: 2 1/2 cups almond flour, 1/3 cup sugar or maple syrup, 1 egg, 2 tbsp melted butter, 1/2 tsp baking soda, pinch of salt, 1 tsp vanilla, 1/2 cup chopped pistachios.

How to make it: 1. Heat the oven to 325F. 2. Stir almond flour, baking soda and salt. 3. Mix in sugar, egg, butter and vanilla. 4. Fold in pistachios and shape one log. 5. Bake 25 minutes and cool 20 minutes. 6. Slice gently and bake 10 minutes per side.

How Long Biscotti Last and How to Store Them

Searches for how long these cookies last are up 450 percent, so here is the answer. In an airtight tin or jar at room temperature, most keep for 2 to 3 weeks. Chocolate dipped ones are best within 2 weeks. You can freeze them for up to 3 months. If they soften, warm them at 300F for 5 minutes. Where do you hide your cookie tins?

You will need: Airtight tins or glass jars, parchment paper, freezer bags, labels and a marker.

How to make it: 1. Cool every slice completely before storing. 2. Layer slices with parchment in an airtight tin. 3. Keep at room temperature for 2 to 3 weeks. 4. Store flavors separately so they keep their taste. 5. Freeze up to 3 months in freezer bags. 6. Re-crisp soft slices at 300F for 5 minutes.

Biscotti Gift Ideas: Jars, Cello Bags and Mailing Tins

A tall glass jar of these cookies tied with ribbon is one of the easiest homemade gifts you can give. Cello bags with a twist tie work for teachers and neighbors, and sturdy tins are best for mailing. Want more ideas you can prep early? See our make-ahead Christmas desserts. For more flavor ideas, browse the top rated versions on Allrecipes. Who will get your first jar?

You will need: Tall glass jars or tins, cello bags, ribbon or baker’s twine, gift tags, parchment, bubble wrap or crinkle paper for mailing.

How to make it: 1. Bake 2 or 3 flavors for a mixed gift. 2. Stand the slices upright in a tall jar. 3. Tie the lid with ribbon and add a tag with the flavor and date. 4. For mailing, wrap stacks in plastic and pack them snug in a tin. 5. Fill gaps with crinkle paper. 6. Ship early in the week so they do not sit in a warehouse.