Gusta Pistachio Biscotti box made in Tuscany
Gusta pistachio biscotti cookies close-up
Gusta pistachio biscotti with espresso
Gusta pistachio cantucci texture detail
Gusta pistachio biscotti ingredients
Gusta Tuscan pistachio biscotti packaging
Toscana

Gusta Tuscan Biscotti, Pistachio

4.642 reviews

Twice-baked pistachio biscotti from Toscana. Whole pistachios, short ingredient list.

$19.97

Size
Purchase type
  • Twice-baked with whole pistachios, Toscana bakery
  • 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 twice-baked dough is built to hold a nut: almond was first, pistachio followed. The egg-rich dough, shaped into a log and cut after the first bake, exposes whatever nut is inside on the cut face; the second bake toasts it.
Twice-baked biscotti cooling on slatted wooden boards beside a stone oven, biscotti log sliced on a marble counter with almonds scattered nearby
Process
Whole pistachios are folded into the dough before shaping. The log is baked once, then cut to expose the green interior of each pistachio, then baked a second time. The second pass lightly toasts the nut and locks the dough around it, keeping each pistachio whole and visible.
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. They applied the same twice-baking technique to whole pistachios, keeping the nut intact through both passes. One bakery in Toscana, one process.

What's inside

Ingredients
Wheat flour, sugar, pistachios 18%, eggs, egg yolks, butter, honey, salt, flavourings, baking powder. No almonds. No preservatives.
Certifications
  • Made in Italy
Contains
Wheat, eggs, pistachios. May contain soy and other dry shell nuts.

How to use it

Dip into latte hot chocolate or espresso. Hold for 2-3 seconds; eat before it softens past the bite. Pistachio cream alongside doubles down on the nut.

Pale green from whole pistachios baked into the log; you can see them in every slice.

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?
    Yes. Pistachios make up 18% 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.