"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 or peanuts, and, for a truly decadent experience, almond, pistachio, or peanut biscotti dipped in dark chocolate.
Enjoy these cookies dunked in tea or coffee. Their crumbles are lovely with yogurt.
Box of Biscotti net weight: 7 oz (200 g)
Almond Biscotti (or Pistachio Biscotti)
INGREDIENTS: unbleached WHEAT flour, fresh organic EGGS, cane sugar, ALMONDS (or PISTACHIO), honey, butter (MILK), organic sunflower oil, Amaretto liqueur, organic lemon zest, cream of tartar, baking powder, organic almond extract, and dark chocolate for garnish.
CONTAINS: wheat, eggs, almonds (or pistachios), and milk.
Peanut Biscotti
Diary-free recipe
INGREDIENTS: unbleached WHEAT flour, PEANUTS, cane sugar, fresh organic EGGS, organic sunflower oil, Marsala wine, honey, cream of tartar, baking soda.
CONTAINS: wheat, eggs, and peanuts.
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.
