Its that time of the year again... time to make biscotti! I'm such a sucker for Christmas. I love the madness in the malls, the wild stampedes to the cash register... Not to mention the food.
This year, however, I'm dreaming of a white christmas. Mercury hovers in the 70s, instead of flirting with zero. Suffice to say I'm wearing sunblock. More on the generosity of the travel gods in some other post. 'Tis time to get back to the matter at hand, biscotti.
I've fallen in love with cinnamon hazelnut biscotti. I've made two batches and its really hard to goof-up on this recipe. I had my doubts about the delicious-ness of a baked good that does not include chocolate as an ingredient. However, everybody seems to love it, even die-hard chocoholics such as myself.
The original recipe is here and I wouldn't change a thing. You could get away with fewer nuts. Toasting the hazelnuts enhanced their flavor and is highly reccommended. The texture was perfect. Lightly sweet, the nuttiness of the hazelnuts in perfect contrast against the silky smooth cinnamon-sugar-butter background. This is as good as the Orange-Almond biscotti.
Spread the sweetness - share with friends and loved ones! This one goes to Anna at Morsels and Musings for Festive Food Fair 2007.