I lovehazelnuts and I love biscotti. I haven´t made them in years. These Hazelnut Biscotti were right on spot. Especially since the had a bit of Frangelico, the hazelnut liqueur that I absolutely adore. I thought I had used it all up in a cake some months ago, but I barely had the two teaspoons for this recipe.This is our chosen recipe from Baking with Julia for our Tuesday with Dorie group. The contributing baker is the one and onlyAlice Medrich, chocolate baker extraordinaire.Today´s recipe can be found in our lovely hosts´ blogs Jodi from Homemade and Wholesome and Katrina from Baking and Boys.
What can I say? Hazelnuts, frangelico and chocolate.These twice baked logs are my kind of crunchy thing to have with a good coffee.I was amazed at how many in the group didn´t like hazelnuts. But, given that it´s such apain to take those skins off, you really have to like them to go through allthe trouble. I do and use them to make the most fantastic chocolate hazelnutcookies. And I´m not really interested in homemade cookies, don´t eat them (absolute horror, I know). So imagine how good I think they are.
Back to our recipe, I was absolutely interested in themethod of hazelnut skin removal. You throw the hazelnuts with some baking sodainto boiling water and after five minutes drain them and put them in cold water, and theskins come off just like that. Yeah, and just like that there´s watereverywhere, bits of skin covering a big portion of my hands, and also thecounter, many hazelnuts have sunk to the bottom of the water-filled saucepan and you have to fish them out, resulting in more bits of wethazelnut skin adhering to more places. That is after a purple foam happened outof nowhere and crept out of the saucepan when the baking soda was added, makinga mess on the stove. No I didn´t find itinteresting. I´m sticking to my old-fashioned oven skin wrinkling followed bytowel rubbing. Like you wouldn´t have realized that by now.
|Ready to go into the oven again|
Anyway, the batter was easy to mix with a wooden spoon;it was stiff like a cookie dough that has a lot of flour, but well, they are cookies after all. Then twologs are formed and baked until barely done, let cool for a while, cut intothin or not so thin slices, and baked again on a wire rack so they dry andbecome crisp and golden. Since I have a nasty habit of not reading thingsthoroughly I didn´t pay attention to the measurements of the logs. The recipethen specified to bake them for 35 minutes exactly, and then re-bake them for 15more. Well, let´s just say I didn´t follow any time specifications. Hey, I alreadyknow my weight conversions by heart, but for this I had to go find a measuringtape or a calculator… I wasn´t in the mood, I was still trying to get rid of the bits of hazelnut skins.
What do they taste like? Like very traditional hazelnut biscotti. The kind you would dip in Vin Santo. This is a good base recipe. Anything can be added. I especially like them withdried figs and orange zest.