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.


  1. 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!

  2. I 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. ;-)

  3. Yum-o! Why are you baking when it's so blasted hot and humid?!

  4. delish, can you share your recipe?

    1. Here it is:
      Hazelnut 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.

  5. Absolutely- I'm not at home but when I return, I will.

  6. I really appreciate your professional approach. These are pieces of very useful information that will be of great use for me in future.


gratias maximas- it's wonderful to hear what you have to say!