Biscotti

This recipe was created to prepare <epi:recipeLink ="14262">Chocolate Walnut Biscotti with Chocolate Custard Swirls</epi:recipeLink>.

The honey makes these delicate cookies light and crisp. Offer them with Vin Santo (an Italian dessert wine made from dried Malvasia and Trebbiano grapes), cream Sherry, Port or Sauternes.

The pleasingly chewy biscotti are coated on one end with white chocolate. In our test kitchen, imported white chocolate, such as Perugina or Lindt, yielded the best results.

Chocolate syrup and mini chocolate chips pack in the flavor for these tender, pecan-accented cookies. They're great with a cup of espresso or regular coffee.

There will be plenty of leftover biscotti for afternoon coffee breaks.

There's no butter or oil in these crisp cookies, which are perfect with the Fruit In Spiced Wine For the best texture, be sure to slice them thinly. To keep them crunchy, carry them to the picnic in an airtight container.

These crisp, low-fat cookies are just right for dipping into dessert wine or cappuccino.

(Viscotti di'Mandorla Banana) These viscotti—Sicilian biscotti—come in many flavors; bakeries use food coloring to give customers a visual clue. In this case, yellow equals banana.

"Biscotti have become very popular recently, but my mother-in-law, Helen, has been baking them for years," says Janet Mercuri of North Royalton Ohio. "Now that I've started using her recipe, friends tell me that my biscotti taste just like their grandmothers' —and I'm not even Italian." These have a subtle anise flavor and would be nice with a caffè latte.