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Fall Flavors Biscotti - Pumpkin Pecan
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Fall Flavors Biscotti Trio


Our Fall Flavors Biscotti Trio includes homemade, traditional Italian cookies that are crunchy, but not break-your-teeth hard nor overly sweet. The Fall Flavors Biscotti Trio by Truli Julie would make a wonderful addition to your morning coffee break this fall. These biscotti are handcrafted using the highest quality ingredients, rolled and cut in small batches. The variety pack includes three 8-ounce containers, each containing one flavor of biscotti. Choose from four flavors - Pumpkin Pecan, Cinnamon Almond, Maple Bourbon Walnut, and Caramel Apple. The Fall Flavors Biscotti Trio makes a great gift for Thanksgiving or anytime this fall.

Pumpkin Pecan Biscotti, a fall favorite, is made with pure pumpkin puree, Georgia pecans and a hint of warm spice. Cinnamon Almond Biscotti is a yummy cinnamon cookie with whole California almonds. Caramel Apple Biscotti is made with dried apples and all natural caramel. Maple Bourbon Walnut Biscotti is made with delicious maple, a touch of Kentucky bourbon and whole English walnuts.

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Out Of Season: Available 09/01
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Details Shipping Artisan Info
Fall Flavors Biscotti Trio includes three 8 oz. containers
Each clear clamshell package contains approximately 9-12 pieces, all the same flavor
Choose flavor for each of 3 containers from Option dropdowns above
Flavors: Pumpkin Pecan, Cinnamon Almond, Caramel Apple, and Maple Bourbon Walnut
Shelf life - 2 months
Contains: Milk, egg, wheat, nuts
Available September through November.
Julie Karpus has been making biscotti as gifts for family and friends for many years. In 2013, she started her own business, Truli Julie, and began selling her biscotti at farmers' markets and coffee shops. She has developed both sweet and savory flavor combinations and uses the finest ingredients. Her biscotti are handcrafted, rolled and cut in small batches. They are crunchy, but not break-your-teeth hard nor overly sweet - a truli better biscotti. Julie uses no artificial flavors, colors or...

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