It's likely the general mood, encouraging much more emotional eating (both the eating and the emotions). Anyway, there's no point in making excuses for Biscotti, and there's no reason to assist them with alibis.
Because the bakery and pastry institution could have taken this winter in stride, offering buttery carbs and pastries as usual, without stirring unnecessary controversies and without the need for unnecessary thrills. Not to mention corruption.
Instead, it brought the double. Biscotti's new yeast collection speaks of indulgence but takes you out of bed very quickly, and very efficiently. To straighten of course.
The dough it's made of - buttery and excellent, soft and warm at first, heats well in the microwave (and even, for the rebels among us, as it is) and generally requires nothing, even if it came empty of surprises.
But as mentioned, it's not empty. Quite the opposite. Instead, it offers five double fillings, relatively thoughtful and non-gimmicky flavor combinations, which will be sold in network branches (and on the website) over the weekend (NIS 48 per cake).
There's a milk chocolate crunch with bananas, a Snickers crunch combining milk chocolate, caramel, and peanut butter, and also an excellent halva-peanut butter crunch, which succeeded in surprising even those seemingly unconnected to this dark sweetness.
Two definite hits simultaneously seduce with a cream of maple pecans and ricotta cheese with strawberry jam. The former reaches beautiful heights of caramelized sweetness, and excellent depth of nutty flavor, while the latter is gentler, exploiting a thin layer of jam - again, not overly sweet - with only the mildly sweet neutrality of the ricotta, all the way to a cake slice screaming coffee. Or tea. It's already up to you. Anyway, you're already sorted.