by Dorie Greenspan
Recipe contributed by Alice Medrich
Hazelnut Biscotti and Chocolate Hazelnut Biscotti
I know, I know... TWD bakers are thinking what negative comment does she have this week? Well I really, really, wanted to say these were GREAT! Does it count if I really, really, liked the dough?
And to mention the fact that I love Alice Medrich. I have made several of her recipes from my first ever baking cookbook, given to me by my wonderful husband over 20+ years ago, Cocolat, with fabulous results.
I mentioned in my last TWD post that I would give a few more recipes from this book a try. We still have two more to go this month and I have high hopes, for I know I'm going to like the Blueberry Nectarine Pie - how can you not? That's the third and last recipe for this month and three times is a charm, yes?
I would not say that I am a big fan of the biscotto in general, but I will have it on occasion and I have liked it in the past - especially crumbled on top of poached pears - yummm.
I divided the recipe in two to make half as written and the other half chocolate flavored. The one thing with baking, it's a science; a subject I have to admit I was/am not interested in. If I only knew...
To change the recipe to make the chocolate flavor it depends on several factors which you can read about here. The type of cocoa (natural vs Dutch process) you use makes a difference, along with adjusting the amount of flour, sugar, and liquid. Also depending on the type of cocoa as to whether you use baking soda and/or baking powder. Too confusing for me. I just went on the advice of a fellow baker's "guess" and replaced the flour with cocoa 2-1 ratio (2 cocoa/1 flour). I also added some instant espresso (in place of the liqueur) hoping to bring out the chocolate flavor and added extra water, for I read that cocoa powder acts like a sponge.
Did you know that biscotti is the plural form of biscotto? Not I.
Again a BWJ recipe failed to impress. The flavor quotient is just not there in these recipes. Why? The recipes are not all from one pastry chef; recipes are contributed from several bakers. Maybe the reason is what a fellow blogger commented on one of my posts; maybe our tastes have changed over time. This book was written back in 1996 and I have noticed that one of my favorite pastry chefs has updated her recipes on-line from her books to reflect our tastes today.
On to the next recipe! Keeping my fingers crossed.
Success meter (1-3): 1
I skinned my hazelnuts the old fashioned way and saved
time and clean-up in the process. She has you boil them
(which I am reading is quite messy) to remove the skins,
then roast them. May as well just roast them and rub them
in a towel to remove the skins.
I split the recipe in two.
On the left: ingredients for chocolate hazelnut biscotti
On the right: ingredients for hazelnut biscotti
After the first baking.
Biscotti are a twice-baked cookie.
Ready for the second baking.
Ingenious idea to bake them on a rack.
No need to turn them over half-way
thru the baking time.
Our hosts for this week are Jodi of Homemade and Wholesome and Katrina of Baking and Boys, you can find the recipe on their blogs.
To see other Tuesdays with Dorie baker's results and spins on the recipe, you can find their links here.
