Lemon Biscotti — Quick to prepare, these follow the classic pattern for biscotti. The dough is first baked as a log, then it is sliced and baked again for a crisp result. The lemon glaze brightens this otherwise plain cookie.
Neapolitan Biscotti — These not-too-sweet cookies are based on an old recipe seldom seen these days. Although the combination of almonds, honey and cinnamon is still a typical one, contemporary Neapolitan biscotti tend to be less aggressively flavored.
Pumpkin Bread Biscotti — Bake a traditional pumpkin bread, then let it cool before cutting it into slices, then arrange the slices on a wire rack and bake for a second time, drying and crisping the pumpkin bread into delicious biscotti.