Tuesday with Dorie
I haven't made biscotti since the Christmas holidays, so it was fun to have an excuse to make it again and this recipe by Contributing Baker Alice Medrich is quick and easy to mix together. Special thanks go to Jodi of Homemade and Wholesome and Katrina of Baking and Boys for hosting this week. You can find the recipe on their blogs.
Alice Medrich has a good tip for blanching the hazelnuts, but my husband found some at the grocery store that were already blanched so it saved me a step. I also liked her tip for baking the biscotti on a cooling rack in the oven so there is no need to turn them over to brown during the second baking.
We like a little chocolate with our biscotti, so after they were cooled from the second baking, I dipped them in some tempered dark chocolate.
They were crunchy and so flavorful with the hazelnuts. Perfect for dunking into a cup of hot coffee.
I have a feeling that there will be lots of variations on this recipe with many of the BwJ bakers. To see what they thought and what other types of biscotti were made, visit the links over at Tuesdays with Dorie.
For those of you who will be celebrating, I hope you have a safe and happy 4th of July!