I did tat while they were baking, both times. Pictures to come.
Friday, July 3, 2015
Not tatting -nuntium centesimum duodeoctogesimum
Yesterday I spent the afternoon making one of my favorite things. Actually it's a favorite of the family but they do take all afternoon if you make more than one batch.
Hazelnut biscotti! My younger daughter wants to eat 5 or 6 in a sitting. We told her she can't though or we won't have any by Saturday.
I did tat while they were baking, both times. Pictures to come.
I did tat while they were baking, both times. Pictures to come.
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That's interesting because the baking section of my craft group competitions next year requires biscotti. So I prick up my ears when I see biscotti!
ReplyDeleteI love biscotti! We only make it at Christmastime, because we eat it so quickly. There's just no need to pack on extra pounds year round. ;-)
ReplyDeleteYum-o! Why are you baking when it's so blasted hot and humid?!
ReplyDeletedelish, can you share your recipe?
ReplyDeleteHere it is:
DeleteHazelnut biscotti
1 1/3 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup chopped, roasted hazelnuts
Mix dry ingredients with whisk or fork. Set aside.
2 large eggs
1 tsp vanilla
1 tsp hazelnut liqueur (Marsala)
3/4 cup sugar
Whisk until slightly paler.
Add dry ingredients, use wooden spoon to mix or hands. On a pan lined with parchment paper. Make a rough rope shape (or 2). Bake at 300 degrees for 35 minutes.
Let cool 10 minutes or more.
Peel off paper (may stick).
Cut at a diagonal with a serrated knife.
Put on a wire rack, bake for 25 minutes at 300 degrees until dry and crisp.
Absolutely- I'm not at home but when I return, I will.
ReplyDeleteI really appreciate your professional approach. These are pieces of very useful information that will be of great use for me in future.
ReplyDelete