Ahh! Coffee breaks! I’m currently reading The Forgotten Garden, by Kate Morton, an Australian author. The main character, Cassandra, travels from Australia to England to solve the mystery of her grandmother’s identity. When Cassandra isn’t sleuthing, she is often drinking tea. Lots of tea. Although I like tea, I’m more of a coffee drinker, but reading about Cassandra’s tea times put me in the mood for some coffee break treats. That’s why I was enthusiastic about making these hazelnut biscotti for the Tuesdays with Dorie baking group.
Since I’m pregnant (only four weeks left!), I allow myself just one cup of coffee per day mixed with lots of milk. Today I waited until Julia’s nap time to enjoy my coffee and biscotti. The cookies taste delicious. Dipped in any hot beverage, they have the perfect crispiness, and the flavor of the toasted hazelnuts is a terrific compliment to the vanilla flavor.
I followed the recipe exactly, except I didn’t blanch the hazelnuts. They were raw, but already peeled. We bought a bag at Trader Joe’s for $5.99, and have been snacking on them for the past week. After toasting them, I was stunned by how much better they tasted! My favorite part of the recipe was after slicing the logs of biscotti. Just place the slices on a cooling rack and put the rack in the oven. This way you don’t have to pull them out of the oven halfway and flip them. They get cooked on all sides. Genius!
Now I’m going to enjoy the rest of my coffee and read a few more pages while I wait for sleeping beauty to wake up. Of course by now I’ve eaten the biscotti!
If you would like the recipe for this or any other Tuesdays with Dorie treat, buy the book Baking with Julia by Dorie Greenspan. For this recipe, visit Jodi, from Homemade and Wholesome and Katrina from Baking and Boys.