Almond - CHocolate Chip BISCOTTI
This little flavour combo is for the less traditionally Italian, and the more traditionally non-Italian. Almond biscotti is very common - because they have long been harvested in Italy, and the almonds stand up well to a long bake. However you rarely see chocolate chunks in any pastries from an Italian bakery.... but we aren't in Italy, so enjoy the hell out these little yum-yums here in Canada!
WALNUT - BLACK PEPPER BISCOTTI
OK. I know what you are thinking. “Black pepper?? That just doesn't seem right. Maybe he meant poppy seeds.” Nope - I mean black pepper. The peppery hit on your tongue goes great with the smooth bitterness of the walnut. And they are especially nice with an afternoon tea - perhaps consider something floral like an Earl Grey. I know you don't know me, but trust me. And don't be so judgey!
LEMON - ESPRESSO BISCOTTI
Have you ever ordered an espresso at a cafe and it comes with a little rind of lemon beside your cup? Well here is a little tip: don't go there anymore, because they probably serve shit espresso. The only reason they encourage you rub some lemon rind on the cup is because they don't pull a good espresso, and the lemon oil will cut the bitterness of the coffee. Which is why I added it to my espresso biscotti - to cut the bitterness of the dry espresso powder! Duh.