A Nice Cuppa

Biscotti is by nature a complement to buzzful drinks. It is simply too crunchy and, more often than not, too bland to be anything but dunked and dissolved in a little cup of flavorful brew. But there are a handful that are worth eating without a primo cappucino; a few that can go it alone. They refuse to be Robin to any coffee bean’s Batman. And they are magnificent.

My first encounter with a biscotti worth eating was in my college’s coffee bar–an almond delight that had real whole almonds and probably six tablespoons of almond extract poured in. They were good, but they did not pass the latte test. Which is to say, they still tasted better dipped in a latte.

Next came the tea-filled biscotti, on which I posted a little while back. Once again, those were delicious and quite intriguing. Yet they, too, failed to pass–this time, of course, it was the tea test.

Finally, I have found a biscotti that is different. A biscuit so good it did not deserve to be dunked. It was so delightful that I, serious coffee addict, alone on a cool summer evening perfect for a cup of hot beverage, ate the entire biscotti without so much as a how-do-you-do to my steaming mug. When I was finally done with my second one, I reached for my drink, only to find it cold. Ah, well.

I’m not even sure I ought to tell you this biscuit’s name. When I took my first bite, the thought of dipping it in even weak tea horrified me. To do so would have drowned its subtle flavor, its hints of anise, citrus, and yes, almond. But I suppose that there may be a dedicated few out there who won’t abandon the bean for cookies. You may be stronger than I. If you think you can handle a good biscotti, look for Camanzo’s. I found mine at Whole Foods, but if you are further from yuppie civilization, you can get them online. My personal drug of choice are the Chocolate Dipped Almond variety. They are completely trans fat-, preservative- and artificial-flavor-free.

I’m sure your coffeemaker will forgive you.