Gusta Classic Almond Biscotti box made in Tuscany Italy
Gusta almond biscotti cookies close-up showing texture
Gusta Italian biscotti with coffee pairing
Gusta almond biscotti ingredients and packaging
Gusta authentic Tuscan biscotti almond flavor details
Gusta biscotti classic almond traditional Italian recipe
Toscana

Gusta Tuscan Biscotti, Classic Almond

4.6194 reviews

Twice-baked almond biscotti from Toscana. No anise.

$19.97

Size
Purchase type
  • Twice-baked by a family in Toscana
  • Ships from our New York warehouse in 1-2 days
  • Free shipping over $75
Tuscan hillside at golden hour, cypress silhouettes, olive grove on a slope, small stone farmhouse in the distance
Place
Toscana has been baking cantucci (biscotti) for centuries. The region's dry hills, reliable wheat, and a tradition built around shelf life converged on a simple recipe: nuts, eggs, flour, twice in the oven. Almonds grow across the Tuscan hillsides and entered the dough early, pressed in whole and visible on every cut face.
Twice-baked biscotti cooling on slatted wooden boards beside a stone oven, biscotti log sliced on a marble counter with almonds scattered nearby
Process
The dough is mixed with whole almonds, shaped into a log, and baked once. Each log is cut at an angle into individual pieces, then returned to the oven for the second bake. The second pass removes remaining moisture, crisps the cut faces, and makes preservatives unnecessary.
Hands shaping a biscotti log on a flour-dusted wooden board, wicker basket of almonds at the edge, rolled linen sleeve visible
People
The family we work with in Toscana has been baking cantucci for three generations. They make one product: twice-baked biscotti, in the same sequence their family developed. We have worked with them since Gusta's first shipment.

What's inside

Ingredients
Wheat flour, sugar, almonds 20%, eggs, egg yolks, butter, honey, salt, flavourings, baking powder. No preservatives. No anise.
Certifications
  • Made in Italy
Contains
Wheat, eggs, almonds. May contain traces of soy and dry shell nuts.

How to use it

Dip into espresso, hot chocolate, or sweet wine. Hold for 2-3 seconds; eat before it softens past the bite. Try the flat side spread with almond cream.

The original Tuscan shape: long, dry, made to outlast the dunking.

Pairs with

From the recipe book.

Cook a

Read the recipe ›
See all recipes ›

The rest of the pantry

Questions

  • Can I dunk these?
    Yes. Dip into espresso, hot chocolate, or sweet wine. Hold for 2-3 seconds; eat before it softens past the bite. That is the traditional Tuscan way.
  • How long do they keep once opened?
    2-3 weeks in an airtight container at room temperature. Avoid the fridge. It introduces moisture and off-flavors. A metal tin holds them better than the resealable bag.
  • How long does the sealed bag keep?
    Check the best-by date on the bag. Typically 6-9 months from production. Once opened, 2-3 weeks is the practical limit.
  • Do these contain nuts?
    Yes. Almonds make up 20% of the dough. Also contains wheat, eggs, and butter. Not suitable for nut or gluten allergies.
  • What is the difference between biscotti and cantucci?
    Cantucci is the Tuscan name for twice-baked cookies. The rest of Italy calls them biscotti, which just means twice cooked. Same thing, same region.
  • Are these very hard?
    Biscotti are intentionally firm. A 2-3 second dip softens the outside without losing structure. Eaten dry they are firm, not aggressive.
  • How is this shipped?
    From our New York warehouse via Amazon fulfillment. In-stock orders ship within 1-2 business days. Free shipping over $75.
  • What if it arrives damaged or I don't love it?
    Write to us. We refund within 60 days, no questions asked.

Reviews

Six Italian regions. Nothing reformulated. Imported direct.