Almond & Pinenut Biscotti Shelf Pack with Raffia Bow

$13.75

Classic Italian-style biscotti crafted with a rich blend of roasted almonds and delicate pinenuts. Presented in a beautiful Mediterranean-inspired shelf pack with a traditional raffia bow, it offers the ultimate premium option for hampers and special occasions.

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Description

Classic Italian Nut Biscotti Hand-Finished for Special Occasions

Savour the deeply rustic, timeless flavours of Tuscany with our Almond & Pinenut Biscotti shelf pack. Following old-world European baking protocols, we twice-bake these biscuits to lock in an outstandingly firm, signature crunch. This recipe celebrates the comforting, buttery harmony of slow-roasted almonds and creamy, delicate pinenuts.Dressed to impress, this standard pack features a gorgeous Mediterranean design finished with a hand-tied natural raffia bow. It is widely sought after for high-end corporate hampers, holiday gift baskets, or as a sophisticated after-dinner accompaniment alongside a glass of sweet Vin Santo or dessert wine.

What You’ll Love About Our Almond & Pinenut Shelf Pack

  • Premium European Heritage: Celebrates the traditional, authentic nut profiles deeply rooted in historic Italian baking culture.
  • Artisan Gift Presentation: Beautifully bound with a natural raffia bow, making it a proud addition to any gourmet food hamper.
  • Delicate Pinenut Warmth: Infused with premium pinenuts to add a distinct, smooth, and luxurious aroma upon opening.
  • Sturdy Dipping Structure: Built to withstand immersion in hot chocolates, loose-leaf teas, or rich fortified dessert wines.

Australian Contents

  • Made in Australia from at least 91% Australian ingredients.

Allergens:

  • gluten, eggs, nuts, milk products

Ingredients and Nutrition

See the nutrition panel in the product gallery for full information

Additional information

Weight160 g
Flavour

almond pine nut

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We're now having a short break to recover from Christmas. Love to have your orders but we won't be able to start sending them till Jan 8th 2026