My Funky Biscotti
Why “funky”, was the question The Hubby asked. Because I would like to think that these two new flavours I concocted are original and unconventional, that’s why!
The idea to use matcha (green tea powder) and cocoa powder with the fantastic biscotti recipe I obtained (from a baking class I attended) came up more than 2 weeks ago. Without much doubt, the reason why I waited till tonight to try it out is solely the fault of inertia. So you see, the problem lies with physics and Newton’s First Law. Absolutely nothing to do with my laziness. 
I have no idea whatsoever how my Cocoa Walnut Biscotti would turn out, but I was quite sure it should be much easily accepted than my Matcha Almond Biscotti. There are like a zillion of chocolate fans out there; in comparison, there are much lesser green tea fans out there, isn’t it?
Honestly? I like the taste of both flavours. I’m sure it comes as no surprise that I prefer the matcha flavoured one. The only problem I had was that the dough was a lot more lumpy and dry to handle, not to mention difficult to cut into pieces after the first bake.
It is my good fortune to be able to find some willing volunteers to try out the new flavours. I will mention (briefly, that is) in my next post about the comments they have. Meanwhile, enjoy the remaining of the weekend. I understand how precious weekends are to working adults, even more so for those who have baking as a hobby. 
