Black Bottom Biscotti – Omaha, NE: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (402) 618-3867 to check today's hours. Know the hours? Send them to us.

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4724 N 24th St, Omaha, NE 68110

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Address4724 N 24th St, Omaha, NE 68110

Phone(402) 618-3867

StyleItalian bakery

CountyDouglas County

Time zoneCentral Time

From city center6.4 mi northeast

About Black Bottom Biscotti

Set at 4724 N 24th St (68110), Black Bottom Biscotti is an Italian bakery 6.4 mi northeast of the Omaha city center.

It is one of 122 bakeries and sweet shops we list in Omaha, roughly one for every 4,010 residents. The closest neighbour on our map is Holmes Equipment Co, 1.5 mi away.

We have not been able to confirm a full weekly schedule for Black Bottom Biscotti yet, so calling ahead at (402) 618-3867 is the safest bet. Bakeries often sell out of popular items by early afternoon.

What to order

Typical items at an Italian bakery like this one — the bakery's own selection may differ.

Full menu

Pastries

Lobster TailAn oversized, puffed cousin of the sfogliatella, its hollow crunchy shell filled with whipped cream blended with French custard.
PasticciottoSmall oval tart from Puglia with tender shortcrust pastry baked around a thick vanilla or lemon custard, sometimes paired with black cherries.
Zeppole di San GiuseppeChoux pastry rings fried or baked, filled with pastry cream and topped with an amarena cherry; traditionally made for St. Joseph's Day in March.
Cream Puff (Bignè)Light, airy choux shells split and filled with vanilla or chocolate cream, dusted with powdered sugar or glazed on top.

Cookies

Rainbow CookiesThree thin layers of almond sponge tinted red, white and green, sandwiched with apricot or raspberry jam and coated in dark chocolate.
Almond BiscottiTwice-baked logs sliced into dry, crunchy fingers studded with whole toasted almonds, made for dunking into espresso or vin santo.
Anise BiscottiFirm, lightly sweet twice-baked cookies flavored with anise seed, offering a licorice note and a snap well suited to morning coffee.
AmarettiCrackly-topped almond macaroons with a bittersweet apricot-kernel aroma, chewy inside and dusted with powdered sugar.

Breads

CiabattaRustic, flour-dusted slipper loaf with an irregular, holey interior and chewy crust, made from a very wet, slow-fermented dough.
Pane di Altamura-Style LoafLarge round loaf of remilled durum semolina with a thick, dark crust and a dense, fragrant crumb that keeps for days.
GrissiniHand-stretched breadsticks, thin and brittle, sometimes rolled in sesame or flecked with rosemary, served alongside antipasto.
Italian Bread with SesameLong loaf with a crackling seeded crust and a soft, open crumb; a staple for sandwiches, garlic bread and sopping up sauce.