Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.
Summer is the perfect time to enjoy a lighter, crisper snack, and what better way to indulge than with a batch of freshly baked biscotti?
While this classic Italian treat is often associated with fall and winter, biscotti can be just as perfect for warmer months, with its satisfying crunch and versatility.
Whether you’re hosting a summer gathering, having a relaxing afternoon coffee, or simply want a sweet snack that pairs perfectly with iced tea, biscotti can be transformed into a summer-friendly delight.
From tropical fruit-infused flavors to floral and citrusy twists, we’ve compiled a list of 25+ summer biscotti recipes that are guaranteed to refresh your palate.
These recipes are not only easy to make but also provide a delicious way to capture the essence of summer in every bite.
So, preheat your oven and get ready to bake your way through the season with these irresistible biscotti treats!
25+ Delicious Summer Biscotti Recipes to Savor All Season Long
With these 25+ summer biscotti recipes, you’ll have endless options to explore the refreshing and vibrant flavors of the season.
Whether you’re in the mood for something fruity, floral, or nutty, there’s a recipe to suit every taste.
Biscotti is incredibly versatile, allowing you to get creative with the ingredients while still delivering that perfect crunch and satisfying bite.
Share these delightful cookies with friends and family, or keep them as a special treat just for yourself.
Either way, these summer biscotti recipes will be your go-to for any occasion, making them an essential part of your summer baking repertoire.
So, grab your apron, gather your ingredients, and let the summer baking begin!
Lemon Blueberry Biscotti
Bright, tangy, and speckled with juicy dried blueberries, these biscotti are like sunshine in every bite.
The crisp, golden edges and soft notes of citrus make them ideal for summer brunches or a sweet snack on warm afternoons.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ¾ cup dried blueberries
- Optional: White chocolate for drizzle
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, then mix in lemon zest and vanilla.
- Gradually mix in dry ingredients until just combined.
- Fold in dried blueberries.
- Divide dough in half and shape into two 10-inch logs on the baking sheet.
- Bake for 25 minutes, then let cool for 10 minutes.
- Slice each log diagonally into ¾-inch pieces. Place slices cut-side down and bake for another 10 minutes per side, or until golden.
- Cool completely; drizzle with melted white chocolate if desired.
Lemon Blueberry Biscotti are a beautiful balance of tart and sweet, and their firm texture makes them perfect for dunking.
Whether you’re hosting a picnic or enjoying a quiet morning on the porch, they bring a refreshing summer twist to the traditional Italian treat.
Toasted Coconut & Pineapple Biscotti
Infused with the tropical flair of toasted coconut and chewy pineapple, this biscotti recipe transports you straight to a beachside getaway.
These are crunchy, fragrant, and deliciously unique—perfect for summer gatherings.
Ingredients:
- 2¼ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 eggs
- 1 tsp coconut extract (or vanilla extract)
- ½ cup sweetened shredded coconut, toasted
- ½ cup dried pineapple, chopped
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until creamy.
- Add eggs one at a time, then stir in coconut extract.
- Gradually incorporate flour mixture until a dough forms.
- Fold in toasted coconut and pineapple.
- Shape dough into a log about 12 inches long and 3 inches wide.
- Bake for 25–30 minutes until lightly browned. Let cool for 10 minutes.
- Cut into ¾-inch slices and lay them flat on the baking sheet.
- Bake another 10 minutes per side or until crisp and golden.
These biscotti are a celebration of summer flavors.
The pineapple provides chewy bursts of sweetness, while the toasted coconut adds crunch and depth. They’re excellent with iced tea or coconut milk lattes.
Strawberry Basil Biscotti
A delightful and slightly unexpected pairing, strawberry and basil bring garden-fresh elegance to these biscotti.
The herbaceous aroma and sweet berry flavor offer a summery, sophisticated twist.
Ingredients:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- ½ tsp lemon zest
- ½ cup freeze-dried strawberries, crushed slightly
- 2 tbsp finely chopped fresh basil
Instructions:
- Preheat oven to 350°F (175°C) and prepare a baking sheet with parchment.
- Combine flour, baking powder, and salt in a medium bowl.
- In a large bowl, cream butter and sugar until light.
- Add eggs one at a time, then mix in vanilla and lemon zest.
- Slowly add flour mixture until just combined.
- Fold in strawberries and chopped basil.
- Shape dough into a log and flatten slightly.
- Bake for 25 minutes. Let rest for 10 minutes before slicing.
- Cut into slices and return to oven to bake 8–10 minutes per side until crisp.
- Let cool before serving.
Strawberry Basil Biscotti are an elevated take on traditional biscotti with a beautiful balance of sweet and savory.
Their light flavor makes them a great companion to sparkling water or a chilled rosé on summer afternoons.
Orange Pistachio Biscotti
This citrusy, nut-studded biscotti is crisp, aromatic, and rich in flavor without being heavy.
The pairing of fresh orange zest and roasted pistachios delivers a Mediterranean summer vibe in every bite.
Ingredients:
- 2¼ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tbsp orange zest
- 1 tsp vanilla extract
- ¾ cup shelled pistachios (lightly toasted)
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, beat butter and sugar until fluffy.
- Add eggs one at a time, then stir in orange zest and vanilla.
- Gradually mix in dry ingredients until combined.
- Fold in pistachios.
- Shape dough into a 12-inch log and flatten slightly.
- Bake for 25 minutes, then cool for 10 minutes.
- Slice diagonally and bake slices for 8–10 minutes on each side.
- Cool fully before storing or serving.
Orange Pistachio Biscotti have a sunny citrus punch and nutty crunch that makes them a perfect treat for hot days.
Enjoy them with an iced Americano or an herbal tea on a breezy patio.
Cherry Almond Biscotti
Tart dried cherries and crunchy almonds make this biscotti a fruity, satisfying snack for summer.
The chewy fruit and toasty nuts provide texture and flavor that shine with each bite.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 eggs
- 1 tsp almond extract
- ½ cup dried cherries
- ¾ cup sliced almonds
Instructions:
- Preheat oven to 350°F (175°C); prepare a baking sheet with parchment.
- Whisk together flour, baking powder, and salt.
- Cream butter and sugar until light.
- Add eggs and almond extract; mix well.
- Stir in flour mixture until just combined.
- Fold in cherries and almonds.
- Shape dough into a long log and slightly flatten it.
- Bake for 25 minutes. Let cool for 10 minutes.
- Slice into ¾-inch pieces and bake again for 10 minutes per side.
- Allow to cool completely before enjoying.
These biscotti offer the perfect mix of tart and nutty, with the dried cherries providing bright contrast to the rich almonds.
They’re great with chilled almond milk or even a glass of sparkling wine.
Peach Ginger Biscotti
Peach and ginger bring warmth and sweetness to this summery biscotti, creating a dessert that’s both cozy and refreshing.
It’s a surprising and delightful combo that highlights fresh, seasonal stone fruit flavor.
Ingredients:
- 2¼ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- ½ cup dried peaches, chopped
- 2 tbsp crystallized ginger, finely chopped
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- Combine flour, baking powder, and salt in a medium bowl.
- In a large bowl, beat butter and sugar until creamy.
- Add eggs and vanilla, mixing well.
- Stir in dry ingredients until a dough forms.
- Fold in peaches and ginger.
- Shape dough into a log and flatten slightly.
- Bake for 25 minutes. Cool for 10 minutes, then slice.
- Bake slices for 10 minutes on each side until crisp.
- Cool completely before serving or storing.
Peach Ginger Biscotti are sweet, lightly spiced, and aromatic—perfect for pairing with a summer chai latte or even peach iced tea.
The bits of chewy peach and zing of ginger create an elegant flavor profile.
Mango Coconut Biscotti
With the tropical sweetness of ripe mango and the nutty crunch of coconut, this biscotti recipe brings a taste of paradise to your kitchen.
These biscotti are light and flavorful, perfect for an afternoon treat on a sunny day.
Ingredients:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup dried mango, chopped
- ½ cup shredded unsweetened coconut
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together flour, baking powder, and salt in a bowl.
- Beat butter and sugar in another bowl until creamy and fluffy.
- Add eggs and vanilla extract, mixing well.
- Gradually add in dry ingredients and mix until a dough forms.
- Fold in dried mango and coconut.
- Shape dough into a 12-inch log and flatten slightly.
- Bake for 25 minutes, then cool for 10 minutes.
- Slice the log into ¾-inch pieces and bake for another 10–12 minutes, flipping them halfway through until golden and crispy.
- Cool completely before serving.
These Mango Coconut Biscotti are a tropical dream!
The chewy mango and crisp coconut pair beautifully, and they’re the perfect accompaniment to an iced tea or fruit-infused water.
Raspberry Lemonade Biscotti
Bright and tangy with hints of sweet raspberry and fresh lemon, this biscotti captures the essence of a refreshing summer lemonade.
These are perfect for a picnic or as a treat to enjoy while relaxing in the sun.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 1 tsp lemon zest
- 1 tsp lemon juice
- ½ cup freeze-dried raspberries, crushed
- Optional: Lemon glaze (powdered sugar + lemon juice)
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs, lemon zest, and lemon juice, mixing until smooth.
- Gradually add dry ingredients and mix until just combined.
- Fold in crushed raspberries.
- Shape dough into a log and flatten slightly.
- Bake for 25–30 minutes, then cool for 10 minutes.
- Slice into ¾-inch pieces and bake again for 10 minutes per side until golden and crisp.
- If desired, drizzle with lemon glaze once cooled.
These Raspberry Lemonade Biscotti offer a tart-sweet balance with a vibrant lemon finish.
They’re great with a cold glass of lemonade or an iced white tea for a refreshing summer break.
Apricot Almond Biscotti
This biscotti recipe blends the sweet, delicate flavor of dried apricots with the crunchy, buttery texture of almonds, creating a treat that’s both rich and fruity.
It’s perfect for enjoying on warm afternoons or as a gift for loved ones.
Ingredients:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 eggs
- 1 tsp almond extract
- ½ cup dried apricots, chopped
- ½ cup sliced almonds
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in almond extract.
- Gradually add the dry ingredients and mix until combined.
- Fold in apricots and sliced almonds.
- Shape the dough into a log and flatten slightly.
- Bake for 25–30 minutes until golden. Let cool for 10 minutes.
- Slice into ¾-inch pieces and bake again for 10 minutes per side until crisp.
Apricot Almond Biscotti offer a delightful combination of chewy fruit and crunchy nuts with a delicate almond flavor that makes them perfect for any summer gathering.
Pair them with a hot cup of coffee or a glass of sweet iced tea.
Watermelon Mint Biscotti
A true summer treat, these biscotti combine the crisp freshness of watermelon with the cool zing of mint.
It’s like having a refreshing fruit salad in biscotti form, perfect for hot afternoons and outdoor gatherings.
Ingredients:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ¾ cup sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp finely chopped fresh mint
- ½ cup dried watermelon, chopped into small pieces
- Optional: Powdered sugar for dusting
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- Beat butter and sugar in a separate bowl until light and fluffy.
- Add eggs one at a time, then stir in vanilla and chopped mint.
- Gradually add the dry ingredients and mix until combined.
- Gently fold in the dried watermelon pieces.
- Shape dough into a log and flatten it slightly.
- Bake for 25 minutes, then cool for 10 minutes.
- Slice the log into ¾-inch pieces and bake again for 10 minutes per side until crisp.
- Once cool, dust with powdered sugar if desired.
These Watermelon Mint Biscotti are a delightful combination of fresh, fruity, and herbaceous flavors.
They’re perfect for serving at summer picnics or with a glass of iced water or lemonade.
Lemon Basil Poppy Seed Biscotti
An elegant combination of citrusy lemon, fragrant basil, and poppy seeds, these biscotti are a refreshing and slightly savory option.
They’re light yet satisfying, ideal for those who love a little twist on traditional biscotti flavors.
Ingredients:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ¾ cup sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 1 tbsp lemon zest
- 1 tsp lemon juice
- 1 tsp finely chopped fresh basil
- 1 tbsp poppy seeds
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in lemon zest, lemon juice, chopped basil, and poppy seeds.
- Gradually add dry ingredients and mix until just combined.
- Shape the dough into a log and flatten slightly.
- Bake for 25 minutes, then cool for 10 minutes.
- Slice the log into ¾-inch pieces and bake again for 10–12 minutes per side until crisp.
- Allow to cool completely before serving.
These Lemon Basil Poppy Seed Biscotti are a sophisticated, herbaceous option that pairs beautifully with iced tea or as a mid-morning treat.
The poppy seeds add a nice texture, while the basil offers an unexpected yet delightful note.
Apricot & White Chocolate Biscotti
The rich sweetness of white chocolate combined with the tartness of dried apricots makes these biscotti a wonderfully balanced treat.
These are perfect for anyone who loves a decadent yet refreshing treat in the summertime.
Ingredients:
- 2¼ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ¾ cup sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- ½ cup dried apricots, chopped
- ¾ cup white chocolate chips
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- Beat butter and sugar until creamy.
- Add eggs and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients until just combined.
- Fold in the dried apricots and white chocolate chips.
- Shape dough into a 12-inch log and flatten slightly.
- Bake for 25 minutes, then let cool for 10 minutes.
- Slice into ¾-inch pieces and bake for another 10–12 minutes per side until golden.
- Let cool completely before serving.
These Apricot & White Chocolate Biscotti are the perfect sweet indulgence for summer.
The combination of creamy white chocolate and tangy apricots creates a perfect balance of sweetness. Pair them with a cold glass of milk or an espresso for an extra touch of richness.
Pineapple Coconut Lime Biscotti
A tropical fusion of pineapple, coconut, and lime, these biscotti bring the refreshing flavors of the beach straight to your kitchen.
The tropical ingredients add a burst of sunshine to your day, making these perfect for summer celebrations or as an afternoon snack.
Ingredients:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ¾ cup sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp lime zest
- ½ cup dried pineapple, chopped
- ½ cup shredded coconut
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy.
- Add eggs, one at a time, then mix in vanilla extract and lime zest.
- Gradually incorporate the dry ingredients until just combined.
- Fold in the dried pineapple and shredded coconut.
- Shape dough into a log about 12 inches long and slightly flatten.
- Bake for 25 minutes, then cool for 10 minutes.
- Slice the log into ¾-inch pieces and bake again for 10–12 minutes per side, until crisp and golden.
- Cool completely before serving.
These Pineapple Coconut Lime Biscotti are a tropical delight, with the sweet pineapple and coconut balanced by the tangy lime.
They pair wonderfully with iced tea or a refreshing coconut water for a true taste of summer.
Strawberry Chocolate Chip Biscotti
If you love the classic combination of strawberries and chocolate, this biscotti is a must-try.
With bursts of juicy dried strawberries and rich chocolate chips, these biscotti offer a deliciously sweet treat that’s perfect for summer evenings.
Ingredients:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ¾ cup sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- ½ cup dried strawberries, chopped
- ½ cup mini chocolate chips
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs, one at a time, then stir in vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Fold in the chopped dried strawberries and chocolate chips.
- Shape the dough into a log about 12 inches long and flatten it slightly.
- Bake for 25 minutes, then cool for 10 minutes.
- Slice into ¾-inch pieces and bake again for 10 minutes per side until golden.
- Let cool completely before enjoying.
These Strawberry Chocolate Chip Biscotti are a classic, indulgent treat with a summer twist.
They’re perfect for enjoying with a cup of coffee or tea, or even paired with a scoop of vanilla ice cream for a more decadent dessert.
Cantaloupe Basil Biscotti
A unique and refreshing combination of sweet cantaloupe and fragrant basil, these biscotti offer an unexpected yet delightful flavor profile that is perfect for the warmer months.
Their subtle sweetness and herbaceous note make them an excellent choice for a light, flavorful snack.
Ingredients:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- ½ cup dried cantaloupe, chopped
- 1 tbsp finely chopped fresh basil
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Gradually add the dry ingredients and mix until just combined.
- Gently fold in dried cantaloupe and chopped basil.
- Shape dough into a log about 12 inches long and flatten it slightly.
- Bake for 25 minutes, then let cool for 10 minutes.
- Slice the log into ¾-inch pieces and bake again for 10 minutes per side until crisp.
- Allow to cool completely before serving.
Cantaloupe Basil Biscotti offer a refreshing and light flavor combination with a fragrant herb twist.
They’re perfect for an afternoon picnic or paired with a refreshing glass of iced herbal tea.
Blueberry Lemon Ricotta Biscotti
The juicy sweetness of blueberries paired with the bright, citrusy notes of lemon, and the creamy richness of ricotta cheese makes these biscotti a perfect choice for summer.
Light yet flavorful, they’re a treat that feels like a little bite of sunshine.
Ingredients:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ¾ cup sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 1 tbsp lemon zest
- 1 tsp lemon juice
- ½ cup ricotta cheese
- ½ cup dried blueberries
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until fluffy.
- Add eggs one at a time, followed by lemon zest, lemon juice, and ricotta. Mix well.
- Gradually add the dry ingredients and stir until just combined.
- Gently fold in dried blueberries.
- Shape dough into a log about 12 inches long and flatten slightly.
- Bake for 25 minutes. Let cool for 10 minutes.
- Slice the log into ¾-inch pieces and bake for another 10–12 minutes per side until golden.
- Cool completely before serving.
These Blueberry Lemon Ricotta Biscotti are fragrant and light with the creamy ricotta adding a subtle richness.
They pair perfectly with a cup of iced lemon tea or a chilled white wine.
Pecan Maple Biscotti
Rich, nutty, and lightly sweetened with maple syrup, these biscotti evoke the comforting flavors of fall but are perfect for enjoying during the summer, especially with their caramel-like sweetness and crunchy texture.
They’re ideal for any occasion.
Ingredients:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ¾ cup sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- ½ cup chopped pecans, toasted
- 2 tbsp maple syrup
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar together until fluffy.
- Add eggs one at a time, followed by vanilla extract and maple syrup. Mix well.
- Gradually add the dry ingredients and stir to combine.
- Gently fold in toasted pecans.
- Shape dough into a 12-inch log and flatten slightly.
- Bake for 25 minutes, then cool for 10 minutes.
- Slice into ¾-inch pieces and bake again for 10–12 minutes per side.
- Cool completely before serving.
Pecan Maple Biscotti offer a sweet, nutty crunch with a hint of maple syrup.
These are perfect for serving with hot coffee or paired with a warm cup of spiced cider in the fall.
Cucumber Mint Biscotti
A refreshing twist, these biscotti bring the cool, crisp flavors of cucumber and mint together in a light and unique combination.
Perfect for summer gatherings, these biscotti are delicate yet flavorful, offering a surprising freshness in every bite.
Ingredients:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ¾ cup sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 1 tbsp finely chopped fresh mint
- ¼ cup finely grated cucumber (squeeze out excess water)
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in chopped mint, grated cucumber, and vanilla extract.
- Gradually add dry ingredients and mix until a dough forms.
- Shape the dough into a log and flatten slightly.
- Bake for 25 minutes. Cool for 10 minutes.
- Slice into ¾-inch pieces and bake for another 10 minutes per side.
- Cool completely before serving.
Cucumber Mint Biscotti are light, refreshing, and perfect for those who enjoy fresh, herbal flavors.
Serve them with a chilled cucumber lemonade or alongside a fresh fruit salad for a cool, summer treat.
Peach Bourbon Biscotti
The warm, slightly smoky notes of bourbon pair perfectly with the sweet, juicy flavor of peaches in this biscotti recipe.
It’s a fantastic treat for summer evenings, especially when paired with a glass of bourbon or iced tea.
Ingredients:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ¾ cup sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- ½ cup dried peaches, chopped
- 2 tbsp bourbon
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and bourbon.
- Gradually add the dry ingredients until just combined.
- Gently fold in dried peaches.
- Shape dough into a log and flatten slightly.
- Bake for 25 minutes, then cool for 10 minutes.
- Slice the log into ¾-inch pieces and bake again for 10–12 minutes per side, until golden and crisp.
- Cool completely before serving.
These Peach Bourbon Biscotti offer a perfect balance of sweet and smoky, making them a sophisticated treat.
They’re ideal for pairing with an after-dinner cocktail or a refreshing iced drink.
Hibiscus & Orange Biscotti
Bright and floral with a hint of citrus, these Hibiscus & Orange Biscotti are perfect for anyone who loves the tangy and fragrant flavors of summer flowers.
The hibiscus adds a beautiful, deep color and floral flavor, while orange zest gives them a lively citrus twist.
Ingredients:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ¾ cup sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp dried hibiscus petals, crushed
- 1 tbsp orange zest
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, crushed hibiscus petals, and orange zest.
- Gradually add the dry ingredients, mixing until just combined.
- Shape dough into a log and flatten slightly.
- Bake for 25 minutes, then cool for 10 minutes.
- Slice into ¾-inch pieces and bake again for 10 minutes per side, until golden and crisp.
- Allow to cool completely before serving.
These Hibiscus & Orange Biscotti are vibrant and aromatic with a sophisticated floral flavor.
Serve them with a chilled herbal tea or a citrusy spritz for a perfect summer afternoon.
Blackberry Lavender Biscotti
This flavor pairing of tart blackberries and soothing lavender creates a refreshing yet elegant treat.
The floral notes of lavender complement the juicy blackberries, making this biscotti perfect for an afternoon tea or as a gift for someone special.
Ingredients:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ¾ cup sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- ½ cup dried blackberries, chopped
- 1 tbsp dried lavender buds
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In another large bowl, beat butter and sugar until fluffy.
- Add eggs one at a time, then stir in vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Gently fold in dried blackberries and lavender buds.
- Shape dough into a 12-inch log and flatten it slightly.
- Bake for 25 minutes, then cool for 10 minutes.
- Slice into ¾-inch pieces and bake again for 10–12 minutes per side.
- Cool completely before serving.
The combination of blackberry and lavender in this biscotti provides a wonderfully fragrant treat with sweet and floral notes.
It’s a lovely choice for a summer gathering or as a sweet, aromatic gift.
Tropical Mango Coconut Biscotti
Inspired by the flavors of a tropical vacation, these Mango Coconut Biscotti are loaded with sweet dried mango and shredded coconut, offering a chewy and crunchy texture that’s perfect for those hot summer days.
Ingredients:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ¾ cup sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 cup dried mango, chopped
- ½ cup shredded coconut
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients and mix until just combined.
- Gently fold in dried mango and shredded coconut.
- Shape dough into a log about 12 inches long and flatten slightly.
- Bake for 25 minutes, then cool for 10 minutes.
- Slice into ¾-inch pieces and bake again for 10–12 minutes per side, until golden and crisp.
- Cool completely before serving.
These Tropical Mango Coconut Biscotti are a true tropical treat, perfect for those craving fruity, coconutty goodness.
They’re great for pairing with tropical fruit smoothies or a cold glass of coconut water.
Cherry Almond Biscotti
A classic combination of sweet cherries and toasted almonds, this biscotti recipe is ideal for those who appreciate the balance of tart and nutty flavors.
It’s a wonderful addition to your summer baking, whether for a picnic or afternoon tea.
Ingredients:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ¾ cup sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- ½ cup dried cherries, chopped
- ½ cup sliced almonds, toasted
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar together until light and fluffy.
- Add eggs one at a time, followed by vanilla and almond extract.
- Gradually mix in the dry ingredients until just combined.
- Gently fold in chopped dried cherries and toasted almonds.
- Shape dough into a log and flatten slightly.
- Bake for 25 minutes, then cool for 10 minutes.
- Slice into ¾-inch pieces and bake again for 10–12 minutes per side until golden.
- Cool completely before serving.
These Cherry Almond Biscotti are sweet, nutty, and satisfyingly crunchy, making them perfect for serving with a cup of coffee or as a gift during the summer months.
The combination of cherry and almond is a timeless favorite.
Spiced Apricot & Ginger Biscotti
With the perfect blend of spices and the sweet-tart flavor of dried apricots, these Spiced Apricot & Ginger Biscotti offer a unique and fragrant treat.
The warming notes of ginger and cinnamon make them a cozy, yet light, option for the summer.
Ingredients:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ¾ cup sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ cup dried apricots, chopped
- ¼ cup crystallized ginger, chopped
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and ginger.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Add eggs one at a time, followed by vanilla extract.
- Gradually add the dry ingredients, mixing until just combined.
- Gently fold in chopped dried apricots and crystallized ginger.
- Shape dough into a log and flatten slightly.
- Bake for 25 minutes, then cool for 10 minutes.
- Slice into ¾-inch pieces and bake again for 10 minutes per side until golden and crisp.
- Cool completely before serving.
These Spiced Apricot & Ginger Biscotti offer a wonderful mix of sweet and spicy flavors, making them an excellent treat for summer gatherings.
They’re also perfect for enjoying with a hot cup of spiced chai or a rich espresso.
