Biscotti means cooked twice (bis-coto). Biscotti are similar to an Argentine product known as baybiscuit. Traditionally, these cookies were baked twice to maintain their freshness for a long time.

To make the biscotti, we first bake logs made of a moist, fluffy dough, chock full of almonds. Then, we slice them and finally we put them back into the oven to let them dry until they are crunchy and biscotti like. The purpose of the second baking is to achieve the crunchiness. This process makes the biscotti an ideal dunking cookie to go with coffee or tea, or sweet dessert wine which is the preferred alternative in Italy. Our consumers have also recommended we try them dunk in grappa or spread with dulce de leche.

A jar filled with biscotti makes your kitchen feel like home and lets you always be ready to have someone over for coffee.