Classics — Our favorite sweet treats with layers of flavor and texture. Available year-round.
Classic Cannoli — 28 / dozen
We roll our cinnamon-scented dough super thin, then fry it into golden-brown tubes. Each cannoli shell is filled with our traditional sweetened Ricotta filling and mini chocolate chips, then dipped in chocolate and dusted with powdered sugar for a decadent finish.
Bee Sting Cannoli — 28 / dozen
A play on the traditional German Bienenstich “Bee Sting” cake-- an ode to some of our Pennsylvania Dutch roots-- our cannoli are tricked out with sweet honey flavor and rolled in roasted almonds with chocolate bee "stripes."
Black Sesame Cannoli — 28 / dozen
In celebration of our hometown of Annandale's strong Asian influences, we roll a black cocoa shell in chocolate and black sesame seeds, then fill it with our signature sweetened ricotta with a touch of black tahini and brown sugar. Perfect for fans of something unique and not-too-sweet.
Cinnamon Honey Latte Cannoli — 28 / dozen
Inspired by a trip to a coffee shop in Nashville, we bump up the cinnamon and honey in our traditional cannoli and add a hint of espresso with a drizzle of white chocolate.
Dubrovnik Cannoli — 28 / dozen
Reminiscent of a trip to the little port city of Dubrovnik, just across the water from the Italian peninsula, this special cannoli brings back memories of wild rosemary bushes and rose jam sold by the jar at the city market. Our Dubrovnik cannoli marries together floral and herby notes, with just a hint of citrus, for a finish that’s sweetly scented and perfectly balanced.
Nutella Cannoli — 28 / dozen
For our chocolate lovers, this special version is rolled in chopped, roasted hazelnuts and filled with a sweetened ricotta mixture lightly flavored with chocolate-hazelnut Nutella. Finished with a chocolate drizzle, this cannoli takes us back to eating Nutella straight out of the jar with a spoon-- just fancier.
Thai Coffee Cannoli — 28 / dozen
On our honeymoon trip to Thailand, we'd buy iced Thai coffees from friendly street vendors on the sidewalks of Chang Mai. This cannoli brings bold coffee, sweet condensed milk, and freshly-ground cardamom to the table. Our shells are finished with a white chocolate dip and a sprinkle of extra cardamom for a warm, heady finish.
can mix + match flavors, max. 6 flavors per dozen.
Anisette Biscotti - 15 / half-pound
Grandma Liberatore’s recipe brings home the old-school flavors of anise, almonds, and walnuts together in a crisp, twice-baked cookie perfect for dunking in your morning coffee or an after-dinner snack. Available with a bittersweet chocolate dip for +2.
Orange-Hazelnut Biscotti - 15 / half-pound
We amp up the citrus profile of these hazelnut-studded cookies with fresh orange zest and a touch of honey-sweetness. For the perfect compliment, these biscotti are available with a dark chocolate dip for +2.
Anisette Pizzelle - 12 / half-pound
We learned this recipe straight from Grandma Liberatore’s Pittsburgh kitchen, making it with her side-by-side and taking way-too-detailed notes. This classic Italian waffle cookie holds a crisp bite with anise, vanilla, and buttered rum and is dusted with confectioner’s sugar.
Browned-Butter Cardamom Pizzelle - 12 / half-pound
We love the extra ‘oomph’ freshly grated cardamom gives these cookies compared to plain ol’ cinnamon. These dreamy pizzelle have a browned-butter base for an added layer of nutty, golden caramel flavor.
Rye-Parmesan Pizzelle - 14 / half-pound
An alternative to our sweet pizzelle, this savory version is the perfect accompaniment to your cheese board and a bottle of good wine. Rye gives these cookies a unique nutty, full-body chew.
Apricot Kolache - 12 / half-pound
Using great-grandma Salonish’s Polish cream cheese kolache dough recipe-- for whom Bisnonna is named after-- these soft, filled cookies have a jammy center filled with apricot, raisins, and honey.
Kay's Kolache - 12 / half-pound
Nobody could make great-aunt Kay’s nut rolls like Kay, so we dare not try. Instead, we adapted her walnut filling and added it to our traditional kolache dusted with confectioner’s sugar.
Almond Amaretti - 12 / half-pound
A classic, chewy, almond-flour cookie with a hint of lemon zest.
Orange Blossom Amaretti - 12 / half-pound
Our traditional amaretti dough gets a dose of fresh orange blossom water to lighten up this soft almond cookie.
Frangipane Tart - MP
A gluten-free tart base filled with a creamy, nut-based frangipane and layered with fresh seasonal produce. Your choice of almond, hazelnut, or pistachio. Topped with powdered sugar.
avg. 15 - 16 amaretti cookies per half-pound.
Fall Specials — Using the best of the season, made fresh just for you.
Apple Olive Oil Cake - 30
This cake is super-moist, thanks to using olive oil instead of dairy in our tender cake batter. Studded with apples and warm spices, this one-layer cake is topped with a can't-get-enough-of maple cream cheese frosting.
Bourbon Pecan Pie - 26
Our traditional flaky pie crust serves as the vessel for roasted pecans, a brown sugar filling, and a splash of spicy bourbon. It's the perfect pecan pie when you're craving a traditional classic for the holidays.
Brown Sugar Apple Pie - 26
Fresh apples, roasted in brown sugar and butter to caramel perfection, are lovingly packed into this from-scratch pie with a flaky top and bottom crust.
Butternut Squash Pound Cake - 24
Savory and full of flavor, roasted butternut squash is the star of this dense loaf cake, with layers of black pepper, Parmigiano Reggiano, and rosemary. Serve it warm or room temperature with a slab of butter for a surprising, decadent side or appetizer to your meal.
Pumpkin Custard Pie - 26
Velvety smooth, roasted sugar pumpkin is taken to the next level with freshly grated nutmeg, cinnamon, and sweetened condensed milk.
Pumpkin Espresso Cake - 24
We won't judge you for your PSL obsession, but we'll happily give you one in cake-form to go long with your afternoon coffee. This thin, one-layer spiced cake topped with an espresso-dusted whipped cream.
Red Wine Poached Pear Tart (gf) - 26
Just-ripe pears are poached in red wine and star anise, giving them an eye-catching, ruby-red glow. Our pears are then laid atop our traditional gluten-free almond frangipane tart, with a shortbread crust and soft, nutty filling.