In Italian, the term ‘biscotti’ refers to those sweet biscuits which are twice cooked. Traditional cantuccini biscotti were baked, cut and then re-baked. This allowed the biscuits to maintain their freshness for a long time.
Like the traditional cantuccini, Ghiott Dolciara’s ghiottini are also twice baked. However, Enzo Salaorni’s unique recipe calls for the production of a delicious, light, aerated custard of sweetened eggs called zabaglione. To this is added Tuscan millefiori honey from the Montalbano hills which has a beautiful amber colour and rich, deep flavours, plus whole almonds from Sicily.
We think they’re the best biscotti we’ve ever tried!
About the producer
In 1953 Enzo Salaorini, who came from a long line of pastry chefs, opened a small bakery in the heart of the Chianti region of Tuscany. Enzo and his Ghiott bakery soon earned a reputation in nearby Florence and throughout the region, for his Ghiottini, a reinterpretation of the Renaissance cantuccini almond biscuits, as well as other typical Tuscan pastries: Brutti e Buoni, Amaretti and Ricciarelli.
The Ghiott range is distinguished by the quality of raw ingredients and traditional production methods which result in the most authentic range of Tuscan biscuits and sweets available today. Ghiott Dolciara’s products are certified by Bureau Veritas, which ensures that raw materials and production techniques are of the highest standards.