Step 1

Here's how to make each of the yummy variations! See remaining steps for each flavor under "For all biscotti recipes"

Step 2

Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.

Step 3

In a large bowl, whisk sugar and 2 whole eggs together by hand until the mixture turns pale yellow, about 2 minutes. Mix in almond extract until combined. In a separate medium bowl, sift flour, cocoa powder, baking powder and salt together. Add flour mixture and chocolate chips to the egg mixture and stir with a wooden spoon until everything has been incorporated.

Step 4

Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.

Step 5

In a large bowl, whisk sugar, 2 whole eggs and lemon zest together by hand until the mixture turns pale yellow, about 2 minutes. Mix in cardamom and vanilla extract until combined. In a separate medium bowl, sift flour, baking powder and salt together. Add flour mixture and pistachios to the egg mixture and stir with a wooden spoon until everything has been incorporated.

Step 6

Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.

Step 7

In a large bowl, whisk sugar and 2 whole eggs together by hand until the mixture turns pale yellow, about 2 minutes. Mix in almond and vanilla extracts until combined. In a separate medium bowl, sift flour, baking powder and salt together. Add flour mixture and chopped almonds to the egg mixture and stir with a wooden spoon until everything has been incorporated.

Step 8

Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.

Step 9

In a large bowl, whisk sugar, 2 whole eggs and orange zest together by hand until the mixture turns pale yellow, about 2 minutes. Mix in ginger and vanilla extract until combined. In a separate medium bowl, sift flour, baking powder and salt together. Add flour mixture and cranberries to the egg mixture and stir with a wooden spoon until everything has been incorporated.

Step 10

Lightly flour the prepared baking sheet and transfer the dough onto the baking sheet. The dough will be sticky, don’t worry, it is meant to be a sticky dough so you get the signature crunchy texture. Sprinkle a little flour on top of the dough, then form into an even rectangle about 4-inches wide and 14-inches long, adding more flour as needed while you shape the dough.

Step 11

Lightly beat the remaining egg white, then brush the exposed surfaces of the dough with egg white. Sprinkle with granulated sugar and bake for 30 minutes.

Step 12

Remove from oven and carefully slide the parchment onto a cutting board. Using a serrated knife, cut the dough into 1-inch thick slices. Spread the slices out onto the sheet pan and bake again for 10 minutes, turning the cookies over halfway through baking time.