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Toscana

Gusta Tuscan Biscotti, Chocolate

4.674 reviews

Twice-baked chocolate biscotti from Toscana.

$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 climate and egg-rich dough tradition shaped a cookie designed to keep: low moisture, long shelf life, nothing artificial. Dark chocolate arrived in the Tuscan kitchen through Mediterranean trade and eventually found its way into the cantucci dough.
Twice-baked biscotti cooling on slatted wooden boards beside a stone oven, biscotti log sliced on a marble counter with almonds scattered nearby
Process
Dark chocolate chunks are mixed into the dough before shaping. The log is baked once, cut into individual pieces, then baked a second time. The chocolate sets throughout the interior of each piece, not on the surface.
Hands shaping a biscotti log on a flour-dusted wooden board, wicker basket of almonds at the edge, rolled linen sleeve visible
People
We work with a family in Toscana that has been baking cantucci for three generations. Their focus is one product: twice-baked biscotti, small batches, from one bakery. The chocolate variant uses the same base dough and the same oven.

What's inside

Ingredients
Wheat flour, sugar, dark chocolate 22% (sugar, cocoa mass, cocoa butter, emulsifier soya lecithin, natural vanilla flavor), eggs, egg yolks, butter, honey, salt, flavorings, baking powder. No almonds. No preservatives.
Certifications
  • Made in Italy
Contains
Wheat, eggs. May contain traces of soy and dry shell nuts.

How to use it

Dip into espresso or hot chocolate. Hold for 2-3 seconds; eat before it softens past the bite. The cocoa dough takes a darker chocolate well.

Cocoa runs through the dough, not just the mix-ins.

Pairs with

From the recipe book.

Cook a

Read the recipe ›
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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?
    No whole nuts are added to the dough. Contains dark chocolate (22%), wheat, eggs, and butter. Check the label for the full allergen statement on the dark chocolate component.
  • 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.