Currently baking out of Baked by Matt Lewis and Renato Poliafito
I have to confess, I’ve never made biscotti. I don’t like crunchy cookies, and I abhor soggy things, so a crunchy cookie that you dip in coffee . . . well, ugh. But I needed one more recipe out of Baked, and I wanted something that was simple to make and wouldn’t require a trip to the grocery store. I had everything needed for these biscotti, so biscotti it was.
Another confession. I really liked these. Yes, they are very crunchy, and no, I didn’t dunk them in anything (ugh). Even Bryan, who doesn’t normally like hazelnuts, really liked these. It might have had something to do with the chocolate chips.
The cinnamon flavor is very pronounced, with the hazelnuts and chocolate chips adding their own background notes. I liked biting into the biscotti and getting different combinations of flavors each time.
The dough for these cookies is really simple. Eggs are beaten with sugar, baking powder, salt and cinnamon until thick. Then vanilla, flour, toasted hazelnuts and chocolate chips are added. The dough is spread out on a baking sheet and baked until firm, but not brown. Once the initial baking is done, the cookie log is cooled slightly and then sliced into the familiar biscotti shape. The cookies are then baked again until dry and toasty.
This is the last recipe out of Baked. My overall impression of the book is favorable. I didn’t run into any real flops, although a couple of the cakes worked better after I tweaked the ingredients (leavenings, mostly). I’m still thinking about the lemon drop cake and what a wonderfully bright flavor it had. That peanut butter pie was one of the quickest and easiest desserts I’ve made in quite a while, but looks (and tastes) fit for company. I think this book has definitely earned a spot on my bookshelf.
Up next, I’m going to get close and personal with my slow cooker.