The indulgent one.

Pure Belgian dark chocolate over crunchy almonds, on a biscotti made with Sir Galahad artisan brown rice flour instead of wheat — plus farm-fresh egg whites and rich butter, twice-baked by hand in Greenport until the crunch is non-negotiable.

Same honest note as its almond sibling: we are not a dedicated gluten-free facility. This is baked in the same kitchen as our wheat biscotti, so we don't call it certified gluten-free, and we can't promise it's safe for celiac disease or a serious wheat allergy.

And to be equally clear on the other side of the label: this is not a dairy-free cookie. There's real butter in the bake, and the chocolate is the real thing too.

Pair it with a cappuccino or a mocha and let the chocolate do the talking. Prefer it plainer? The Almond Biscotti Made Without Gluten skips the chocolate. Want the original wheat-based version? That's our classic Chocolate Almond Biscotti. New to the tradition? Here's the full biscotti guide.

Ingredients: brown rice flour, dark chocolate (unsweetened chocolate, sugar, cocoa butter, soy lecithin, natural vanilla flavor), almonds, sugar, egg whites, butter, xanthan gum, aluminum-free baking powder. Contains: tree nuts (almonds), egg, dairy, soy. Baked in a kitchen that also handles wheat.