A half-pound of our twice-baked cookie perfect for dunking in your morning coffee or munching on as a late-night snack after dinner. We learned this recipe side-by-side from Grandma Liberatore in her Pittsburgh kitchen — her biscotti are the perfect balance of a crunchy yet tender bite. Approx. 16 - 18 cookies. Cookies are cut by hand so sizes may vary.
(8oz) Anisette Biscotti - traditional Italian flavors of anise, almonds, and walnuts. Add +2 for dark-chocolate dipped ends!
(8oz) Orange-Hazelnut Biscotti - fresh orange zest, a touch of honey, and roasted hazelnuts. Add +2 for dark-chocolate dipped ends!
(8oz) Chocolate-Pistachio Biscotti - cocoa cookie with chopped pistachio and sweet-tart cherry fruit pieces.
Contains: Wheat, Egg, Almond, Walnut, Milk.
Anisette Chocolate Dipped:
Contains: Wheat, Egg, Almond, Walnut, Soy, Milk.
Contains: Wheat, Egg, Hazelnut, Milk.
Orange Hazelnut Chocolate Dipped:
Contains: Wheat, Egg, Milk, Hazelnut, Soy.
Contains: Wheat, Egg, Milk, Pistachio
Chocolate Pistachio Dipped:
Contains: Wheat, Egg, Milk, Pistachio, Soy.
Storing your Biscotti:
Store in an air-tight container at room temperature for up to two weeks.
Hands down, these are the best biscotti I've ever had. The Anisette are my favorite. I'm always sad when I run out.