cookie carnival :: august round-up!
i (like many of you) have never made biscotti, which was part of what made it fun. it's always a good time in the kitchen when i am doing something new. unless i muck it up. but fortunately, this time, i did not.
i've never been a huge fan of biscotti, but i can't really ever argue with the chocolate hazelnut combo. and love coffee. LOVE coffee. so, it seemed like a good match. hot coffee, yummy dipping cookie. what's not to love?
this recipe surprised me, though. for me, it yielded a more moist cookie than i was expecting. it seems like biscotti is "supposed" to be really dry and somewhat hard. these were not. so, i wonder is it just about leaving them in the oven longer or what?
while contamplating this choice for the august carnival i learned that in italian biscotti means "biscuit." to be more specific they are named for the baking method. "bis" means twice and "cotto" means baked. i had no idea that this is how they were made. see...the cookie carnival is not only fun, it's educational!
here is the recipe we all used. as usual there were many of you who tweaked the recipe a bit here and there. which i totally encourage.
CHOCOLATE HAZELNUT BISCOTTI
1 1/2 cups hazelnuts, toasted, husked
3 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup semisweet chocolate chips
Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Grind 1/2 cup toasted hazelnuts in processor. Set aside. Whisk flour, cocoa, baking soda, baking powder and salt in large bowl. Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended. Beat in flour mixture. Mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2 cup ground hazelnuts.
Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking). Bake until logs feel firm when tops are gently pressed, about 35 minutes. Cool logs on baking sheet 15 minutes. Maintain oven temperature.
Using long wide spatula, transfer baked logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices.
Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely. (Chocolate-Hazelnut Biscotti can be prepared ahead. Store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)
thanks to everyone who participated this month!
(photo appears *ABOVE* the corresponding entry IF it was provided)
ellyn of Recipe Collector and Taster experimented with egg whites instead of whole eggs. read her post here to find out how and why!!
giz at Equal Opportunity Kitchen played along this month. (BIG apologies for leaving her off the roundup.) she's a self-confessed biscotti lover. read her post here.
lynn of Bites and Pieces forgot to add both the baking soda and powder. eek! read her post here to find out how that went.
sara angel of My Sweetest Day had the same problem i *always* do. the recipe didn't yeild as many as it said it would. what's up with that? read her post here.
brook of And a Cookie For Dessert (i keep thinking her blog should be called "brookie jar" it's either really stupid or really cute. i can't tell.) had this to say,"I really enjoyed making these - it was exciting to see the logs rise up in the oven and then slicing into them for the second baking." read the rest of her post here.
julie of Someone's In The Kitchen can't stand hazelnuts. . . which i just can't even comprehend! read her post here. (no pic)
charlotte of Taylor Loves Chocolate feels she failed at the biscotti. sorry charlotte! read her post here to find out the full story.
rayrena of Happy Cows is funny. this is the first line of her post, "Is there a better excuse for coming out of blogger hibernation? Chocolate. Hazelnut. Biscottti." read her post here. (and welcome her--it's her first carnival.)
michelle at Culinography was the only one (i think) to replace the hazelnuts with peanuts. read her post here. (and welcome her--it's her first carnival.)
mary ann of Meet Me in the Kitchen had this to say, "These were great, an easy first time biscotti making experience for me. I will probably make these again because everyone here love the combination of hazelnuts and chocolate!" read her post here. (and welcome her, she's a first timer at the carnival.)
kitty at Boring History Girl says, "Now, there are two major problems with this recipe. Firsly the dough is so seriously delicious that you may be forced to eat it all before it even makes it into the oven." read the rest of her post here. she's a lot of fun, you won't be disapointed!
steph at A Whisk and A Spoon wows me with her photography again. she has a lovely style and i enjoy her writing a lot. read her post here.
susan of Slice of Sueshe had a minor kitchen disaster. she also did some fun tweaking (almonds, white chocolate..), which to me, is so fun! i love getting emails from all of you and seeing what you have done this month. read her post here.
jacque at Daisy Lane Cakes writes and awesome and chuckle-inducing post (thanks for that!) here is what she had to say about the "once baked" biscotti (she saved some to eat before sending the rest back to the oven) They were awesome! I loved them so much I wanted to marry them. read the rest here.
megan of Megan's Cookin' deems these unworthy of her Christmas baskets. read her post here to find out why.
stacey of Simply Tasty also did some tweaking to the recipe. stacey used white chocolate chips and also melted and drizzled as you can see. she also cut back on the almond extract and used almonds instead of hazelnuts. read her post here. she actually comes back to the post days later to update you on how the biscotti went over. it's fun!
temperance of High On The Hog chose pecans rather than hazelnuts. she had never had biscotti much less baked it. until now. read her post here.
michelle of Something New is Cooking played along this month and she and her family loved the cookies she baked. read her post here.
christine of Cooking With Christine has also never had biscotti before much less made it herself. here is what she had to say,"Biscotti is AMAZING!!! Sure, it's crunchy, but it's not a traditional cookie. So, if you are from the "soft & chewy" cookie club like me, don't be afraid." read the rest of her post here.
natashya of Living in the Kitchen with Puppies is one of us biscotti-makin' virgins. she confesses to not being a biscotti lover. until now. read her post here.
april of Abby Sweets played a long this month. and she was one of the many who replaced the hazelnuts she chose pecans. here is what she had to say, "Don't get me wrong, I wouldn't turn it down if it was offered to me, but I wouldn't go out of my way for it either." read the rest of her post here.