Pistachio Cranberry Biscotti

2 reviews
ENZO Olive Oil Company Pistachio Cranberry Biscotti
2 reviews

Pistachio Cranberry Biscotti

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It’s always biscotti, and never biscotto. Because you can never have just one. Thanks to being twice-baked until firm, these pistachio cranberry biscotti are designed to be dunked in your dip drink of choice.
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With an origin story that begins in Tuscany during the 14the century, biscotti is an enduring culinary artifact. And a yummy one. The word “biscotto” originates from the medieval Latin word biscoctus, meaning "twice-cooked." True to its name, these classic cookies are baked until they have a firm, solid texture that lets them hold their own even when dunked into coffee or tea. And with starring roles from freshly roasted California pistachios and tangy cranberries, you get an even nuttier and fruitier delivery.

Enzo's olive oils are 100% homegrown and homemade, and they're using responsible irrigation practices to protect their farmland.
Wheat flour enriched (malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), dry roasted pistachio nuts, cane sugar, whole fresh eggs, whole dehydrated cranberries, butter (milk), baking powder, pure vanilla extract, salt.

Allergens

wheat, dairy, tree nuts, eggs

The outer box is curbside recyclable, and the inner bag is recyclable through TerraCycle by following our special instructions.
These are general guidelines for broadly-recyclable materials. Check with your local recycler to confirm what they take.

Hive Five™ Certified

No need to guess what's in your food or how it was made. Our experts vet every product for ingredient integrity, responsible sourcing, and great taste using our own criteria called the Hive Five.

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1.

ingredient integrity

2.

low carbon footprint

3.

recyclable packaging

4.

committed to social good

5.

rave worthy

How it does good

Shaking up olive oil production for the better

Though olive oil has been around for millennia, modern oil production isn't always great for the environment. Soil erosion, water scarcity, and the use of pesticides are just a few problems, not to mention the fact that most olive oil comes from Europe, which means it has to be transported elsewhere. Enter Enzo Olive Oil Company. For four generations, the Ricchiuti family has been farming in the San Joaquin Valley, which boasts an optimal climate for plants with Mediterranean origins. Enzo grows 100% of their olives and crafts all of their oils onsite. This limits the effects of transportation and allows them to guarantee environmental integrity. They avoid chemicals, use drip irrigation to cut down on water usage, and recycle water waste to help with soil erosion and dust.