Sorry we've been a lil MIA until just recently, but now we're back in full force and have some great recipes to share with you. The best part about a couple of these recipes......Ashley and I finally got to bake together again!
We were lucky enough to be in Southern Illinois at the same time for our sisters' weddings (yes both of our sisters got married a week apart, crazy). So while we were down there doing wedding projects, and re-living our days of being in the same town, we squeezed in a couple baking projects.
Biscotti had been on both of our lists as something we each really wanted to try, but never got around to doing it....which made it the perfect thing to tackle together.
Ashley here, it really was so wonderful to be together again! We didn't just bake; we got to see dear high school friends, attend a Miner's baseball game, and reconnect by laughing like it was the good ol' days. We also played around with Jessica's new camera! I'm so excited for her (and I know she is too) to dive into the complicated and fun world of DSLRs.
Chocolate Dipped Hazelnut Biscotti (adapted from here)
- 1 1/2 cups shelled hazelnuts
- 2 1/2 cups flour
- 1 1/4 cups sugar
- 1 tsp baking powder
- 1 tbsp orange zest
- 3 large eggs
- 2 large egg yolks
- 1 tsp of vanilla
- pinch of salt
- Preheat oven to 350 degrees. Spread hazelnuts on a baking sheet and toast the hazelnuts 10-15 minutes, shaking the pan occasionally. When toasted they'll have a delicious nutty aroma and the skins will begin to blister a little.
- Let the hazelnuts cool, then rub them between a kitchen towel to remove as much of the skins as you can. Then chop up about half of them, leaving the other half whole.
- In a bowl combine the flour, sugar, baking powder, orange zest, and salt. In a separate bowl beat together the eggs, yolks, and vanilla.
- Add the dry ingredients to the eggs, and mix together until it forms a sticky dough. Add in all of the hazelnuts, and mix well.
- Lay out a couple large pieces of wax paper on your table/counter, and flour them. Divide the dough into two equal portions on the paper. Then with floured hands, roll the dough into logs about 12 inches long; and transfer them to a greased and floured baking sheet.
- Bake about 25-30 minutes, until golden brown. Remove from oven, and let sit until it's cool enough to handle.
- Lower oven temperature to 275 degrees. Slice the logs into pieces about 1/2 inch thick and return them to the cookie sheet laying the slices on their sides. Bake for about 15-20 minutes until they're hard. (The color should deepen a little and they should be quite firm to the touch. This may take more/less time depending on your oven.)
- Let cool and then dip the bottom side of each biscotti piece into the melted chocolate. Refrigerate to set chocolate, then DIVE IN.