Biscotti

"Biscotti" comes from the Latin bis-coctus, meaning "twice-cooked." In Italy, they are called Cantucci or Cantuccini or Biscotti di Prato, traditional almond cookies from Prato, Tuscany. They are a hallmark of Tuscan confectionery and one of Italy’s best-known exports. 

The dough is baked as a log, sliced while warm, then baked again for a dry, crunchy texture. Classic Cantucci use flour, sugar, eggs, and whole unroasted almonds. They are very hard, shelf-stable, and recognized by their oblong, diagonal-cut shape.

Because of their hardness, cantucci are traditionally served as a dessert accompaniment, most famously with Vin Santo, a sweet Tuscan dessert wine. Dipping the biscuit softens it and releases the almond aroma and the wine’s honeyed notes.

Here you will find the traditional recipe with almonds, as well as modern variations with pistachios, and, for a truly decadent experience, almond or pistachio biscotti dipped in dark chocolate. 

Enjoy these cookies dunked in tea, hot chocolate, or coffee. Their crumbles are lovely with yogurt.

Package of Biscotti net weight: 6.3 oz (180 g)

Almond Biscotti (or Pistachio Biscotti)

INGREDIENTS: unbleached WHEAT flour, fresh organic EGGS, cane sugar, 20% ALMONDS (or PISTACHIO), wildflower honey, butter (MILK), organic sunflower oil, Amaretto liqueur, organic lemon zest, baking powder, cream of tartar, organic almond extract, and dark chocolate for garnish.

CONTAINS: wheat, eggs, almonds (or pistachios), and milk. 

If you are allergic to nuts, you can still satisfy your biscotti craving because we also offer nut-free biscotti with all the above ingredients, just without the nuts.

Our products are baked with love in a facility that processes allergens such as peanuts, tree nuts, wheat, milk, sesame, soy, and eggs. While the item may not contain these as direct ingredients, shared equipment or air particles might introduce traces of allergens. Customers with severe sensitivities should exercise judgment based on their personal needs.