Pastry genius Dominique Ansel was inspired by the traditional Bakewell tart--pie pastry filled with jam and almond cream--to create these addictive sandwich cookies.
Chocolate & Pistachio Biscotti
At Sona restaurant in Los Angeles and its one-year-old offshoot, Boule pâtisserie, pastry chef Michelle Myers presents exotic desserts that combine her training in graphic design with her fascination for Asian and Latin flavors (wasabi, rose water, habanero). Here, she makes a more traditional but still visually surprising cookie—the crispiest, crunchiest, most chocolaty biscotti studded with bright green pistachios.
Like most biscotti recipes, this one calls for a sharp serrated knife to slice the logs diagonally.
Brown Sugar Granola Biscotti
Marcia Kiesel always bakes these cookies at home and packs them for camping. They're excellent for snacks while hiking and they're also good for breakfast. A granola with raisins will add a pleasant chewiness.
Buttery Hazelnut-Fig Biscotti
When the Vermont bakery Vergennes Laundry is closed, co-owner Julianne Jones uses the residual heat in the wood-burning oven to bake biscotti.
Kevin Sbraga varies these wonderful nutty biscotti, sometimes dipping them in melted dark chocolate for an extra layer of flavor.
Aged Gouda Biscotti with Walnuts
These crunchy biscotti are surprisingly rich-tasting thanks to aged Gouda and chopped walnuts. Try other hard cheeses, too, like aged Prima Donna, a lighter Gouda-style cheese from the Netherlands.
Christmas Morning Biscotti
Merrin Mae Gray is Filipina, not Italian, but the sous-chef at L.A.’s Rossoblu really connects with Italy’s rustic, soulful food. “These biscotti spiced with cocoa nibs and anise seeds are my Italian interpretation of biskotso, a Filipino twice-baked cookie I grew up eating with hot cocoa,” she says.