Almond flavored with a bit of anise.

Keep it simple for a group of wonderful folks who you don't know: Chocolate chip.

Hazelnut.

My favorite

I like almond dipped in chocolate at the bottom. I also make cranberry pistachio dipped in white chocolate at the bottom for Christmas. I was actually thinking about making some today, just the almond chocolate ones to have with coffee. Seems more sophisticated than the chocolate covered grahams I'm currently munching on.

Here's my recipe for the cranberry pistachio ones. I don't sprinkle them with colored sugar, not needed. https://www.foodnetwork.com/recipes/giada-de-laurentiis/holiday-biscotti-recipe3-2014062

You mentioned cranberry/pistachio. I am not sure what recipe you used but I made these last year and they were really good:

Cranberry Pistachio Biscotti

I make many of the kinds already mentioned, but this is one that is a huge hit whenever I make it:
Black Pepper Parmesan Biscotti Savory, not sweet and great for serving with appetizers. And I use Pecorino instead of Parmesan, because I find it has a more pronounced flavor.

Because a lot of people and patients have nut allergies, I would go with chocolate chip or some other completely nut free recipe i.e. no nut extracts, oils or actual nuts.

I like the more traditional biscotti, but I make Chocolate Peppermint every December for friends and family. Everyone raves about it.

So many great suggestions - thank you all. Lars - I love how detailed your recipes are and since I have "known you" for .years, I know that you are a great cook. As far as nut allergies, I asked my daughter, she said nuts are fine with a label identifying them as containing nuts. These will go straight to the break room, so not patients would be in contact with them. I think I'll go with basic almond (ala Lars) but I will make some with chocolate and some just plain, and the chocolate peppermint ones. The latter would be great with cocoa so maybe I will include a jar of homemade cocoa mix to be mixed with water - marshmallows on the side.

Bluebell, can you provide a recipe for the chocolate peppermint?

I love almond with the biscotti bottoms dipped in chocolate.

Lars, those biscotti are gorgeous.

Oly, savoury biscotti, I am in so much trouble with that idea. I would eat the whole batch by myself!

Nekotish, here you go. I got this from a friend several years ago.

Peppermint Chocolate
Recipe adapted from Alice Medrich

2 cups (9 oz) all purpose flour
1/2 cup (1.125 oz) unsweetened Dutch processed cocoa powder
2 t baking powder
1/2 t salt
4 oz bittersweet or semi sweet chocolate, roughly chopped (or use mini chocolate chips and skip the chopping)
8 T (4 oz, 1 stick) unsalted butter, softened
1 cup (7 oz) sugar
2 large eggs
1 t vanilla
1 t peppermint extract
1 cup Andes peppermint crunch baking chips (I usually use half a bag or the whole bag if making a double batch)

Note: sometimes it’s difficult to find the Andes peppermint crunch, so you could try the one by Ghirardelli or chop up the wrapped Andes peppermint crunch mints.

Preheat the oven to 300 F with a rack in the center of the oven.

Whisk together the flour, cocoa powder, baking powder and salt. Add chopped chocolate or mini chips. Set aside.

Cream the butter and sugar together until completely integrated and creamy. Mix in the eggs, peppermint extract and vanilla. Add the flour and mix on the lowest speed, just until all the flour has been evenly moistened by the butter-egg mixture. Mix in the Andes chips.

Place parchment or a silicone mat on a cookie sheet. Shape the dough on the cookie sheet to form a long rectangle, about 16X4 inches for long biscotti, or divide the dough in half and make 2 shorter and more narrow logs for shorter biscotti.

Bake for approximately 35 minutes (start checking at 20 minutes if baking 2 logs), until the loaf is firm but springy to the touch. Rotate from front to back halfway through to ensure even baking.

Remove the loaf to cool on the pan. Let it cool for at least 2 hours. (I usually get away with slicing at 10-15 minutes.) Before slicing, turn the oven back on to 300 F. Remove the loaf or loaves to a cutting board. Slice 1/2-inch slices of the loaf and transfer them back to the cookie sheet, standing them upright and about 1/4 inch apart. If you need to, use 2 cookie sheets and place the oven racks in the lower and upper third of the oven.

Bake for an additional 30 minutes, until the biscotti feel dry and crusty. Rotate from front to back (and top to bottom if using 2 sheets) halfway through. Cool the biscotti completely before storing in airtight containers.

If desired, biscotti may be drizzled with white chocolate. I use the Ghirardelli white chocolate melts or Callebaut block white chocolate and add a dash of peppermint extract to the melted white chocolate. Right after drizzling, sprinkle with chopped peppermint candy.

Thanks Bluebell, I live in a very small town and have never seen Dutch processed cocoa, could I use plain cocoa powder? Would I have to adjust the recipe in any way?

Almond.

Nekotish - yes! I just use whatever I happen to have on hand. Hershey's or whatever you can get will be fine. You don't need to adjust the recipe.

Nekotish, I think you have to add a little baking soda to adjust. Google it, but I believe it's 1/8 tsp. baking soda to 1 TBS. cocoa powder

I'm saving these recipes, they sound fabulous! Another good flavor combo is orange and fresh rosemary.

Lars, do you have problems cutting them with the whole almonds? You're pictures don't look like it's an issue for you, but it's hard for me to imagine.

My favorite from 40 years ago and lots of events since is Anisette Biscotti. I think it would be nice to make two batches for the staff - one chocolate no nuts and one with traditional anise flavor. My recipe also includes bourbon for flavor along with a lot of anisette liqueur. These keep at least a year - like fruitcake - the flavor develops over time so make a couple of weeks before gifting. C=cups, T=tablespoons.

NANCY'S ANISETTE BISCOTTI

2C sugar

2C melted butter

1/4 C anisette liqueur

3T bourbon

2C sliced almonds

8 eggs, lightly beaten

5 ½ C AP flour sifted with

1T baking powder

3/8 C anise seed crushed

Mix all together. Divide into two and make fat logs on parchment (two half sheet pans). Refrigerate 2 hours.

Bake 375F for 35-40 min.

Slice 1 1/4" wide with serrated knife or electric knife and lay down on sides. Bake 20 min more, turn over and bake 10 more. Cool on racks. Wrap in plastic then zip top bags. Can freeze if very airtight but will keep in pantry for a year if they don't all disappear in a month.

First batch done. Two dozen orange chocolate with dark chocolate on one side. Think I will try Lars' almond ones for the other two dozen. Might just give those an Ameretto glaze - still thinking...