I love making biscotti. So when I saw that the first recipe for July was Hazelnut Biscotti, I was psyched.
The hosts for this recipe are Jodi and Katrina. Check out their blogs for the recipe to these biscotti. You can also get the book Baking with Julia, where you will see ALL the recipes we are baking in this challenge.
I have made MANY biscotti before, but never with hazelnuts, and never with liquor added. I made a stop at Whole Foods this morning for the hazelnuts. Then I stopped at a liquor store to buy the hazelnut liquor Frangelico. The store only had a huge bottle, and I only needed 2 teaspoons for this recipe, so I left to find another store. The second store also had the huge bottle. I asked the cashier if there was anything smaller and she said no. But then the manager found me a smaller bottle. It is a really cute bottle. It is dressed up like a monk. How creative.
At home this evening, I boiled the hazelnuts. Then I plunged them into cold water before rubbing each nut between my fingers to remove the skins. This started out as a painfully long and boring task. But luckily I have two free laborers living in my house and they were all for helping me. Yeah! It was a great activity for them. We got it done in no time.
Then I popped the nuts into the oven to toast. Afterwards, I chopped them up and prepared the rest of the ingredients.
The best part was adding the Frangelico to the wet ingredients. The manager of the liquor store warned me that I would like drinking the Frangelico, sooooo I had to try it. Yummy!
Then when everything was added together, the dough got a bit sticky and I had to use my hands to finishing the mixing. Then I formed two logs on my parchment paper lined baking sheet and baked them for exactly 35 minutes.
Out of the oven, we had to try them without letting them cool. I was a little unimpressed. I thought I should have added sparkling sugar to the top for a sweet crunch. But my husband really liked them and kept asking for more.
After cooling and cutting into slices, I put the slices on a cooling rack and popped them back into the over to cook the second time (hence the name bi-scotti). Out of the oven, they tasted the same to me. A little boring. My husband still liked them a lot. Oh well.
In two weeks we are baking Semolina Bread. It is supposed to be like a rustic Italian bread. Should be good. Check back soon!