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!
Oh, those look very tasty! I love the chocolate on the bottom too.
ReplyDeleteElaine, lovely looking Hazelnut Biscotti with some chocolate as the finishing touch, wonderful! Very pretty photography too! It is nice to see that you all enjoyed them so much, Biscotti/Cantuccini are my favorite cookies, hands down.
ReplyDeleteOooooh - love the decadence of the chocolate on the bottom. I also thought the rack trick was pretty cool - so simple, but i wouldn't have thought of it.
ReplyDeleteI left them plain, yours look very tasty
ReplyDeleteUlrike @Küchenlatein
I definitely should've dipped mine in chocolate! Yours look perfect, Elaine! :)
ReplyDeleteLove, Love, Love the way you put chocolate on the biscottis!!
ReplyDeleteElaine, Your biscotti look beautiful…I love that you dipped them in chocolate! I thought of doing that, but then I waited till last minute to bake them. I’m just glad I got them baked on time! Next time! Love your cup and saucer…so pretty and very 50’s!
ReplyDeleteElaine, the addition of the chocolate is fabulous...nice shots...enjoy the 4th!
ReplyDelete~Carmen
http://bakingismyzen.wordpress.com
Chocolate seems like the perfect addition to these! And a cup of hot chocolate would not be remiss (if the weather were a little cooler, of course :-) )
ReplyDeleteI hope you had a great day at work today. Dipping these in chocolate was brilliant, Elaine. I'll bet they tasted great, and they look nice and fancy. I've been enjoying these dunked in tea. Such a perfect snack. I hope you and John have a fun-filled 4th of July!
ReplyDeleteYum, dipping the bottom would have been just the right amount of chocolate to add!
ReplyDeleteThose look lovely! I think the dipped version is a good call.
ReplyDeleteI love the way you dipped them in chocolate - the bottom layer makes it look so elegant. Everything's better with chocolate, isn't it?
ReplyDeleteThey look gre at with the chocolate! I was tempted to do that as well, but we were taking them on a trip and I was worried it would melt in the car. They are yummy, aren't they?
ReplyDeleteOoh, I love the chocolate bottom layer! So creative and tasty!
ReplyDeleteThis biscotta is so classic and delicious my friend, lving the added chocolate of course :D
ReplyDeleteLovely!
Cheers
Choc Chip Uru
You made lovely biscotti. The chocolate painted layer in the bottom is perfect!
ReplyDeleteWe (my daughter and I) made the biscotti too late to post Tuesday so will post it next Tuesday (just to keep that Tuesday thing going). I love your dark chocolate idea and will definitely incorporate that idea into my next batch. I never have been siuccessful at biscotti but this recipe/batch was definitely edible. Yours looked delicious, Elaine.
ReplyDeleteMMmmMm dark chocolate.....I love how you dipped them. So fancy! I agree that the cooling rack tip is a great idea. It cuts the time and let's me get to munch on them earlier. :P
ReplyDeleteI used chocolate chips in mine but now I wish I had dipped my biscotti. It looks fantastic.
ReplyDeleteI love how you dipped the bottom, Elaine...a much more controlled addition of chocolate than my messy drizzle :) Hope you had a wonderful 4th of July~
ReplyDeleteI love the idea of cooking them on a cooling rack - so innovative! And the chocolate would definitely add to the flavor, in my opinion.
ReplyDeleteCongratulations to you my friend, you have just been nominated for 2 awards :D
ReplyDeleteCheck them out here :)
http://gobakeyourself.wordpress.com/2012/07/11/ironic-comfort/
Cheers
Choc Chip Uru
Beautiful. I wish I had remembered to dip mine in chocolate!
ReplyDeleteBeautiful! Love the dipped chocolate! Great idea - I loved these - more than I thought I would. How lucky to find pre-skinned hazelnuts! :) Of course I love the coffee set presentation! :)
ReplyDeleteI have never met an Alice Medrich recipe I didn't like. Have you ever checked out any of her other books? Pure Desserts in one of my favorites. Your biscotti look terrific and happy belated July 4th- hope you had a good one!
ReplyDeleteSounds like a great combo. I love hazelnuts. I have not heard Alice Medrich recipes and I will check the library.
ReplyDeleteYour hazelnut biscotti look absolutely perfect and I can see them dipped into espresso right in front of me! This may be my favorite TWD recipe so far;-)
ReplyDeleteHi Elaine, I’ve been missing you…hope all is well!
ReplyDeleteYum ! I love biscotti and have an old recipe from italy for biscottini. little biscotti baked just once for the kiddos : ) hope you're well Elaine ! Xo
ReplyDeleteHi Elaine, You've been missed...I hope you are OK!
ReplyDeleteI am happy to hear from you today. Take care of yourself and I hope to see you back soon!
ReplyDeletelook delicious!!
ReplyDelete