Chocolate Pumpkin Pie Biscotti // Marlo’s Bakeshop // San Francisco, CA
A healthy, post-brunch food coma is one thing; a sugar crash is another. Which is why biscotti always sneaks onto our tables as the sidecar to an after-meal espresso (or two): satisfying, but not too sweet. Problem is, traditional twice-baked biscuits are usually too teeth-rattling to eat without a thorough dunk in your java. Enter Marlo — or rather, Marlo’s grandmother Ann, and her secret recipe. Not as sweet as a cookie, not as brittle as biscotti, it’s the best of both.