This week's Tuesdays With Dorie recipe is Hazelnut Biscotti!
Since we just got home from our first vacation of the summer on Sunday evening, and it occurred to me yesterday morning that it was a TWD week, I had to modify things a bit. I was unable to find hazelnuts at the grocery store I went to yesterday morning, so I grabbed a jar of macadamia nuts instead. Flexibility, people! That's what this is called!
I've made biscotti before, and always enjoy the process and the results. The recipe calls for hand-mixing the dough, but since I was already taking the easy way out by foregoing the hazelnuts (which were supposed to be boiled on the stove to remove the skins, then toasted), I used my trusty Kitchenaid. I added toasted macadamia nuts and a handful of semisweet chocolate chips and formed two logs on a cookie sheet.
Once baked, I allowed the logs to cool while I continued with my mountains of laundry. You know how it is. Post-vacation laundry. Good times.
Anyway, I then sliced the logs into 1/2 inch pieces and laid them cut side down on a cooling rack. I placed the cooling rack in the oven to bake the biscotti once again.
The result? Super crunchy, perfectly sweet biscotti, just right for dipping into a cup of coffee, or in our case, a glass of cold milk. And perfect for sharing with a sweet neighbor who feeds your fish and waters your flowers while you're away.
For the recipe, visit Jodi of Homemade and Wholesome or Katrina of Baking and Boys. They have beautiful pictures and lovely stories!