A perfect cantuccini
Double-baked with fresh California almonds, this almond biscotti is hard, crunchy and very "almondy."
It's meant to be dunked and it takes the dunking like a champion — never getting mushy or soggy. Instead the essential almond biscotti stays hard even after several plunges in your cappuccino.
Handmade by the essential baker in San Francisco with only local ingredients, this biscotti is both quintessentially Italian but also undeniably Californian.
It's made to be shared and served — a perfect companion piece for early-morning lattes, midday earl grays, evening assams and late night decafs.
- Almond Extract
- Baking powder
- Purified water
- Spice mix
The Essential Bakery in San Francisco
A biscotti is only as good as its baker. And our baker is as good as it gets.
Ricardo Huerto is a classically trained bread baker, with over 22 years of experience in San Francisco. If you work in premier restaurants in the Bay –– you know him, well. Because he’s been providing fresh-baked sourdough to the Bay Area’s michelin-starred restaurants for decades.
They love him for the same reasons we do: he takes an entirely natural approach to breadmaking. He never uses preservatives or dough conditioners, believing that real talent and high-quality ingredients don’t need either.
To us, he’s not just our baker –– but our neighbor. We’ve worked down the street from Ricardo for years, long smelling his fresh-baked creations each morning. Finally, we could no longer resist.