Wednesday, July 23, 2008

4:00pm cinnamon chocolate malt biscotti

When Ray wants to stop by bearing goodies, who are we to refuse? Especially when they are tasty treats from the new minds behind Whimsy & Spice. Although we personally prefer the contrast of dried currants or apricots in our biscotti, these cinnamon and chocolate malt flavored ones make a nice accompaniment to our espresso today.
Whimsy & Spice, Brooklyn

1 comment:

Cinnamon said...

Use real Cinnamon in your recipe and reduce on the sugar.

The Cinnamon that we buy in the US is actually Cassia.

Cassia has a chemical called coumarin which could be toxic. Please click the below link to read more...

http://www.bfr.bund.de/cd/8487