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Deseo Dark Chocolate with Italian Hazelnuts Biscotti, 8.8 ounces - Artisan Made in Tuscany

$11.95 USD

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The perfect little treat any time of day, these delightful Deseo Dark Chocolate with Italian Hazelnut Biscotti are handmade in an artisanal bakery in the birthplace of Italy's favorite "cookie", Prato, in Tuscany. 

Inspired by ancient Tuscan tradition, Deseo's biscotti are made with extra dark chocolate and IGP-certified Piedmont hazelnuts. IGP-certified Piedmont hazelnuts are internationally recognized as the best hazelnuts in the world, thanks to their intense aroma, unique taste and perfect preservation after roasting.

"IGP" — is an Italian certification that shows that the quality or reputation of a food or condiment is linked to the place or region where it is produced, processed, or prepared. An IGP certification/label (Indicazione Geografica Protetta or Indication of Geographic Protection) guarantees the quality and authenticity of the product.

While Italians believe these crispy, yet delicate, twice-baked biscuits should be enjoyed only with a glass of Vin Santo after a meal, many — like those of us here at Pretty Things & Cool Stuff — enjoy them any time of day with a variety of beverages. These deliciously crunchy biscotti pair perfectly with a cup of tea or coffee, a glass of milk — dairy or plant based — and with sweet wines, such as Port, Marsala and Brachetto. 

These Deseo Dark Chocolate with Italian Hazelnut Biscotti are doubly delicious when dipped in or spread with our Colle del Gusto Granellona Brut Chocolate and Hazelnut spread. 

And, how about some delicious, authentic Italian Almond Biscotti di Prato from Antonio Mattei, where Deseo's owner Francescso Pandolfini grew up?

THE DETAILS

Ingredients: Made with wheat flour, sugar, barn eggs, Piemonte IGP hazelnuts 16%, extra dark chocolate 7% (cocoa mass, sugar, cocoa butter, rapeseed lecithin as emulsifier, natural vanilla flavoring), cocoa powder, butter, raising agent ) ammonium bicarbonate), natural flavors. 

Size: 250 grams / 8.8 ounces

Origin: Prato, Tuscany, Italy

Deseo Biscotti Francesco Pandolfini

 

ABOUT DESEO

Being part of the family that has owned and operated centuries-old Antonio Mattei, — Italy's standard bearer for authentic biscotti / cantucci / cantuccini — for generations, certainly makes Francesco Pandolfini an heir of the ancient Tuscan baking tradition. With the desire to have an artisanal baking workshop, he founded Deseo in 2001. 

"Our hands and our heart play a leading role in our company. We select with care our ingredients, and use artisanal working methods to offer great tasting, natural biscuits with no preservatives for the pleasure of your taste buds."

Deseo's biscuits are handmade and baked on a daily basis, sharing a philosophy of quality and authenticity that does not permit the use of any type of preservative, or oils with negative effects on health and environment. Its primary focus is to create well-balanced and tasty biscuits with excellence of the ingredients, natural flavors, handmade working methods and traditional cooking systems. 

A Short History of Biscotti

The History of Biscotti and the Roman Legions

Much like the origins of fruitcake, biscotti was first created to be a long-shelf-life food for Roman Legions to carry during lengthy battles. Because biscotti was intentionally rock-hard in texture, there was no risk of it becoming stale or inedible, and the original almond flavoring gave much needed nutrients to the soldiers.

While almond is still a popular flavor option for today’s variation, we think it’s safe to say biscotti has come a long way since the Roman age. Over time, the rock-hard treat has evolved into less of a means to an end and more to an any-time-of-day indulgence.

Biscotti After the Fall of Roman Empire

After the fall of Rome and the country’s repeated invasions, Italians endured what is commonly referred to as “the Dark Ages,” throughout which they did their best to simply survive. As such, there wasn’t much culinary growth until the Italian Renaissance.

It was then that Tuscan bakers took the age-old biscotti and transformed it into something that could be enjoyed rather than tolerated. This was much like the biscotti we enjoy today, though Tuscans preferred to dunk their biscotti in Vin Santo rather than a cup of cappuccino, etc..