Italian bars keep a cantucci jar on the counter for a reason. The twice-baked biscotto and the espresso shot converged at a point of equilibrium through decades of iteration: the crumb is dense enough to hold for two seconds without disintegrating, the almond does not fight the coffee, and the shot is short enough that one biscotto finishes it.
Whether you dip or bite first is a matter of preference. The outcome is the same: the almond and the coffee land in the same moment, and one makes the other taste better.
Set servings and units first. You can change them anytime.
Pull a single espresso shot (approximately 1 fl oz) into a small cup. Let it rest for 30-45 seconds so the temperature drops slightly.
Set 2 Gusta almond biscotti on a small plate alongside the cup.
Dip one biscotto into the shot and hold for 2 seconds. The flat cut face absorbs faster than the crust. Eat immediately.
You made Biscotti con Caffè. Time to eat.
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A cooler espresso (let it rest 30-45 seconds after pulling) gives you more room to dip without burning the tip. The almond flavor reads differently against a slightly cooled, mildly oxidized shot. Worth trying once.
Each Gusta product is hand-selected and imported direct from Italy. Add what you need, or grab the whole set in one click.
1 item in stock $19.97
Six Italian regions. Nothing reformulated. Imported direct.
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