Our own bakery in Oakland, California, has been making these biscotti since we opened in 1987. The original recipe is based on Umbrian quaresimali, a crunchy, biscotti-like cookie traditionally enjoyed during Lent. These days, we enjoy them year round with a cup of another local favorite, Highwire Coffee.
Made with a combination of almonds and hazelnuts, our Housemade Biscotti are crisp, crumbly and aromatic thanks to a double-dose of both ground cinnamon and cinnamon oil. Just like the old days, our biscotti are made entirely by hand from start to finish.
Chocolate lovers, try Market Hall Bakery’s Chocolate Biscotti.
