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.