Harry's Bar Biscuits

Biscotti dell'Harry's Bar, crunchy butter biscuits with rice flour

Cipriani Biscotti dell'Harry's Bar are small, square butter biscuits that come in a mint-green 200-gram tin, made extra crunchy by a touch of rice flour. Served with espresso or cappuccino at Harry's Bar in Venice, they bring that coffee house experience to your home, even without a view of the Grand Canal.

Biscotti dell'Harry's Bar by Cipriani are small, square butter biscuits from a mint-green 200-gram tin; similar to flat shortbread, but exceptionally crunchy thanks to the rice flour. They are made using the same recipe that has accompanied espresso at Harry's Bar in Venice for decades.

Rice flour instead of pure wheat flour, for added crunch

In addition to wheat flour, the biscotti also contain rice flour, an ingredient not typically found in shortbread, which provides their distinctive crunch.

Butter, eggs, and milk powder give the biscotti their delicate, crumbly texture, while cane sugar provides a mild, not-too-sweet note.

The mint-green metal tin in the Cipriani design protects the 200 grams of biscuits from moisture and is perfect for reusing after they are gone, for instance to store small kitchen utensils.

The square, flat shape of the biscotti is reminiscent of classic shortbread, but differs significantly in texture: crunchier and less crumbly.

Without elaborate additives and with a short list of basic ingredients, the flavor of the butter and rice flour remains clearly defined.

Kept tightly closed, the tin stays fresh for several weeks, which is practical for those who do not want to consume all 200 grams at once.

With espresso, cappuccino, or as a small treat

Traditionally, the biscotti are served at Harry's Bar with an espresso or cappuccino, providing a subtle contrast to the bitterness of the coffee.

The biscotti also pair well with afternoon tea, as their subtle sweetness does not overpower more delicate tea notes.

Anyone looking for a little something after a meal will find these biscotti an unobtrusive alternative to heavier pastries.

For a Venetian breakfast, the biscotti can be arranged next to a hand-wrapped Panettone, two baked goods from the same producer.

The biscotti are also a great addition to a festive table, complemented by a slice of Panettone in a metal tin for a larger platter of treats.

Those looking for more classic sweet pastries from Harry's Bar will find them together in our Cipriani Sweet Pastries selection.

From the kitchen of Harry's Bar in Venice

Giuseppe Cipriani opened his bar near Piazza San Marco in Venice in 1931, where, in addition to Hemingway, the house's simple but meticulous cuisine was born.

His son, Arrigo Cipriani, continued the recipes, including those for the biscotti, which are baked in a small family business according to the strict Harry's Bar standards.

"Fewer ingredients, better quality" – this principle of Arrigo Cipriani also applies to the biscotti: butter, flour, sugar, and eggs, without unnecessary additives.

Like the pasta, pasta sauces, and red wine vinegar of the house, the biscotti stand for the same philosophy: artisanal, minimalist, and clear in taste.

Even though Harry's Bar is now a destination for travelers from all over the world, the recipe for the biscotti has barely changed, remaining true to itself for decades.

Only remove from the tin just before serving

Take the biscotti out of the tin shortly before serving so that they remain crunchy until the very last piece, rather than losing their texture to ambient moisture.

In this way, a small tin of butter biscuits becomes a piece of Venetian coffee house culture for your own table.