This week we made hazelnut biscotti though I actually made almond biscotti because the grocery store was out of hazelnuts. This is a traditional recipe where you first shape the dough into logs and bake those. Then you cut the logs into slices and re-bake the biscotti until they are crisped and lightly browned.
Truthfully, I'm not much of a biscotti fan because I'm not a dunker. I don't drink coffee, or hot tea, or milk, and biscotti are made to be dunked. My husband had these with coffee and he thought they were delicious.
Please visit our hosts for this week where you can view the recipe and see their gorgeous biscotti.
Jodi of Homemade and Wholesome
and Katrina of Baking and Boys
They look very nice! I'm not a dunker either, but I'm happy to munch on some crunchy biscotti.
ReplyDeleteI'm a big tea drinker myself, but I don't dunk, so don't usually go for biscotti, either. These were really good, though.
ReplyDeleteI don't dunk either - but both my girls are dunker & loved that about these. :-)
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