Two chocolates. One biscotti. First, to clear something up: this is not a New York black and white cookie. No cake, no icing. This is biscotti — twice-baked over a toasted almond base until the crunch is exactly right, the way we've done it in Greenport since 1987. The black and white here is chocolate — both of them, on every biscotti. One side is dark Belgian chocolate that snaps. The other is white Belgian chocolate with a softer finish. Every bite gets both. We bake in small batches by hand, and we make these to dunk. Try it with a bold espresso or a dark roast — the chocolate holds its own. Keep them in an airtight container at room temperature and the crunch stays put. New to biscotti? What Is Biscotti? A Complete Guide covers the whole tradition. Want to taste the range? The Biscotti Sampler has all five classic flavors, or browse the full bakery collection. Allergen note: contains wheat, tree nuts (almonds), egg, dairy, and soy (from the chocolate). Made in a kitchen that also handles hazelnuts.
