To widen my biscotti repertoire, the trans-fat free Matcha biscotti is available as two types of flavour pairings:
I first made matcha (powdered green tea) and almond biscotti for the Chinese New Year festivities recently. Matcha is surprisingly not as “earthy” or “seaweed-y” as you’d expect. In the biscotti, it has a pleasant light taste.
+ Pistachio/Almonds + Ginger
Pictured here is the matcha and pistachio biscotti baked with a crust of finely chopped candied ginger. The candied ginger gives it a surprising burst of fleeting mild heat, hence the naughty tag.
The Midnight Baker® Malaysia: No preservatives. No additives. All good.