Today`s recipe for the Tuesdays with Dorie group is „Hazelnut Biscotti“, a recipe that was contributed by author, pastry chef, and teacher Alice Medrich.
I love baking biscotti, always did, always will. Biscotti are easy and fun to bake, look elegant and keep well and this recipe for Hazelnut Biscotti is no exception. With only a few ingredients such as nuts, flour, baking soda, salt, Frangelico, vanilla and sugar, the dough was a breeze to put together. The only two little changes I made to the recipe was to sub the hazelnuts for the almonds (leaving the skins on because we just like them that way) and using Amaretto instead of Frangelico.
The dough gets baked twice, first, you make logs on a baking sheet, bake them, let them cool for a few minutes and then slice the logs (on the diagonal) and then you bake the biscotti again – to your desired degree of crispy/crunchiness. We all loved the way the Biscotti tasted and I loved baking them and serving them with my favorite accompaniment to a biscotti, an espresso macchiato. Heaven!
For the espresso, I chose to use coffee beans from a local coffee roasting company called “Einbrand” (the name of the company refers to the fact that the coffee beans loose some of their weight while roasting).
Our gracious hosts for today's recipe are Jodi of Homemade and Wholesome and Katrina of Baking and Boys - a big Thank You to both!
To see how the other Doristas prepared the Hazelnut Biscotti, please click here.