Tuesday, July 3, 2012
Tuesdays With Dorie: Hazelnut Biscotti
Our latest recipe in the exploration of Baking With Julia is Hazelnut Biscotti. So far, I've tried to be pretty strict in making the recipes as directed the first time out, but I didn't have hazelnuts and didn't feel like buying them. Instead, I decided to use whole almonds: hence, I made almond biscotti. I substituted amaretto for the hazelnut liqueur, and also added a handful of mini chocolate chips.
One of the best things about making biscotti is that you can control the crispness of the cookies. Personally, while I like biscotti, I don't really like the kind that are so hard that I feel like my teeth are going to shatter when I eat them. I made mine just a little softer than that. They still crunch, but I won't need to set up a dental appointment to replace any shattered crowns.
All in all, this recipe (from the most excellent contributing baker Alice Medrich) is enormously adaptable. I could easily foresee a biscotti jag in my future, especially since I now need to use up a Costco-size bag of whole almonds.
If you'd like the recipe, visit this week's recipe hosts, Jodi at Homemade and Wholesome and Katrina at Baking and Boys.