Product Review: Marlo’s Bakeshop Banana Bread Soft-Baked Biscotti

Natural Factor 3/5
Taste Factor 4/5
Fullness Factor 3/5
Overall Rating 4/5
Macros (per serving): Total Fat: 7g / Total Carbs: 18g / Protein: 2g

Good with: A cappuccino or your favorite frothy coffee drink.

Other Flavors: Non gluten-free: Original, The Midnight, Chocolate Pumpkin Pie (limited edition).

Why We Love It: This isn’t your typical gluten-free cookie. It only has a hint of sweetness to it, but enough to still classify it as a dessert. It is delicious dipped in a soy latte, and if you have a sweeter tooth (like I do), then in a latte flavored with a little sweetness like chocolate or vanilla. I have to say, eating this cookie was so refreshing, given the plethora of overly-sweet gluten-free alternatives out there. This one feels and tastes like a “normal” biscotti, except it doesn’t break your teeth like many hard biscotti can. Like “normal” biscotti, it is a bit dry on its own, so we definitely recommend dipping it in a warm drink before taking a bite.

Meet the Makers: Marlo Gertz started Marlo’s Bakeshop in 2012 while working at a software company in San Francisco. Unfulfilled by her line of work and with a secret family recipe in tow, she decided to enroll in pastry school and, as they say, the rest is history. Marlo’s Bakeshop formally launched our line of soft-baked biscotti in the fall of 2013. Their soft crunch cookies are handcrafted in wine country with premium, locally-sourced ingredients and are verified non-GMO. They even proudly list their vendors on their website!

Fun Fact: The secret family recipe that is the origin of Marlo’s Bakeshop’s biscotti was invented by Grandmom Ann over 50 years ago. Up until a few years ago, she never divulged the recipe. Ever. I wonder what convinced her :)?

Non-GMO verified

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