ALBANOTTE means from dawn to night. It is the Italian rhythm of the table — something sweet for every moment, from the first espresso of the morning to the last bite of the night. Twice-baked Italian biscotti, hand-baked and hand-bagged in small batches in Lodi, New Jersey.
Our Story
ITALIAN ROOTS. AMERICAN HUSTLE.
The Founder
ANTONIO GRECO
I grew up in Bergen County, New Jersey — one of the deepest Italian-American communities in the country. Sunday dinners that ran for hours. Biscotti on the table after every meal. Quality was never optional, it was a given.
I spent years in real estate, building a business from the ground up. That experience taught me how to create something real — how to connect with people, how to build trust, and how to put in the work when nobody's watching. Biscotti started as a family thing: the jar on the counter, the dunk after dinner, the recipe nobody wrote down. It became ALBANOTTE.
The name comes from "all'alba, notte" — from dawn to night. Each flavor is made for a moment in the Italian day: Originale with the morning coffee, Tentazione for the afternoon pause, Dopo Cena for after dinner, Smeraldo for when the moment calls for something special. The idea is simple: there's a right biscotto for every part of your day.
ALBANOTTE isn't trying to be everything. Every bag is twice-baked the traditional way, hand-baked and hand-bagged in small batches in Lodi, NJ. No warehouse. No shelf life. No shortcuts.
The Biscotti
WHAT MAKES IT DIFFERENT
Every ALBANOTTE biscotto is twice-baked the traditional way — once to set, once to crisp. No preservatives doing the work an oven should do, no shortcuts on ingredients we wouldn't serve at our own table.
Each bag is hand-baked and hand-bagged in small batches. It doesn't sit in a warehouse. It doesn't collect dust on a shelf.
The difference between biscotti like this and what you find at the grocery store is real. A cleaner snap. Actual flavor. Made for dunking.
Twice-Baked
The Traditional Way
Hand-Bagged
Every Single Bag
Small-Batch
Baked Fresh
NJ
Based in Lodi
The Flavors
A BISCOTTO FOR\nEVERY HOUR
Each flavor is named with an Italian phrase that captures a feeling, a time, a state of mind.
Hand-baked — Hand-bagged — Made for dunking
Shop BiscottiOriginale
Classic almond, the way it started. Toasted almonds in a crisp, twice-baked crumb — clean, nutty, endlessly dunkable.
Dopo Cena
Espresso and chocolate chip. Dark and grown-up, made for the last bite of the night.
Tentazione
Cocoa and toasted hazelnut. Rich and a little indulgent — for when no one's counting.
Smeraldo
Sicilian pistachio. Buttery, faintly sweet, unmistakably green. Our newest.