Tinker, tinker, tinker

Each Bunny Biscotti batch we make, we seem to discover something new about making our treats. Since each batch is made by hand, we’ll experiment with the methods, although the ingredients always stay  the same. For example, with our own summer  fennel sprouting in our gardens, we add fresh green fennel fronds to the mix instead of the ground fennel bulb we add in the winter. Or last night we discovered that juiced beets provide better color than pureed beets. It tastes the same, or so Tilbert and Violet seem to say, but we think you’ll appreciate the extra steps it takes to produce the more vivid color.
And despite having molds made for smaller treats, we have decided to return to our original shape, the biscotti, or to be proper, the Italian cantucci. The hay stems, panicles, and leaves can remain longer, there is less chafe during shipping, and are much faster to produce.  The other shapes will be available by special order.