Gusta Ginger Lemon Biscotti box made in Tuscany Italy
Gusta ginger lemon biscotti cookies close-up
Gusta Italian ginger lemon biscotti pairing
Gusta ginger lemon biscotti ingredients
Gusta ginger lemon cantucci cookies
Gusta ginger lemon biscotti packaging
Toscana

Gusta Tuscan Biscotti, Ginger & Lemon

4.79 reviews

Twice-baked ginger and lemon 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's cantucci (biscotti) tradition is built on a twice-baked dough that takes additions well. The region's position in central Italy, connected by centuries of trade routes, brought citrus and spice into its kitchen. Ginger and lemon are a natural extension of what Tuscan bakers have always done: take a good base and work with what the season offers.
Twice-baked biscotti cooling on slatted wooden boards beside a stone oven, biscotti log sliced on a marble counter with almonds scattered nearby
Process
Ginger and lemon are mixed into the dough before shaping. The log goes into the oven once, comes out for cutting, then goes back in for the second bake. Both passes drive the flavor into the flour, not onto 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 bakery in Toscana with three generations of cantucci behind them. The ginger-lemon variant is part of a range they developed around the classic twice-baked structure. One bakery, one process, different character.

What's inside

Ingredients
Wheat flour, sugar, candied ginger 10% (ginger, sugar), candied lemon peel 10% (lemon peel, glucose-fructose syrup, sugar, lemon juice concentrate, preservative E220), eggs, egg yolk, butter, honey, salt, baking powder, bicarbonate, natural flavouring. No almonds. No nuts in the main recipe.
Certifications
  • Made in Italy
Contains
Wheat, eggs, sulphites (E220 in candied lemon peel). May contain soy and shelled nuts.

How to use it

Dip into latte or white hot chocolate. Hold for 2-3 seconds; eat before it softens past the bite. Tea works too; the warm spice carries either way.

Warm and bright at once; they offset each other rather than compete.

Pairs with

From the recipe book.

Cook a

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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 nuts. Contains wheat, eggs, butter, ginger, and candied lemon peel. The candied lemon peel contains E220 (sulfur dioxide). Avoid if you are sensitive to sulfites.
  • 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.