It’s Tuesdays with Dorie time again and this week it is simply Hazelnut Biscotti!
I made biscotti, for the first time, last fall and it didnt turn out as crisp as biscotti usually is and as a result, it basically went mostly un-eaten. So I was hoping for much better results this time.
It is very easy to mix up and I used a combination of hazelnuts and macademia nuts just to spiffy them up! Due to a little glitch in reading the ingredient list, I wound up using cognac instead of brandy or an amaretto… I think next time we will make sure to have something like that on hand and cut out the salt as the flavor from the cognac was there but it was rather slight over the taste of the salt – but then again that could just be because I’m still pregnant!… I plan to also dip a few in white chocolate tomorrow – if there are any left.
My coffee drinking husband is very much looking forward to sharing these babies at work, since they made the entire house smell heavenly as they were baking away. I really liked the technique of placing the biscotti, once baked, cut and cooled on cooling racks before going back into the oven, it really resulted in the true biscotti crispness that sets the biscotti apart from a simple cookie or shortbread.
This is easily a recipe I can double and make for the holidays, cutting them into shapes with cookie cutters would be just too cute for words! Can’t wait to share these with some friends!