I followed the baking time- it says the first baking should be exactly 35 minutes (I took mine out at about 33 because it was looking pretty hard). For the second bake, the recipe says at least 10 minutes. I baked mine for about 8. They are tasty, but pretty dry. Maybe nothing a dunk in some chocolate milk can’t fix?
This week’s TWD is for Hazelnut Biscotti. Biscotti is Italian for “baked twice,” and are crispy cookies (my husband, who speaks Italian, will remind me that “biscotti” is plural and “biscotto” is singular) that are usually eaten for breakfast with some kind of coffee drink. In Italy, they’re yummy, probably because you’re in Italy. But also because everything is better in Italy.
I started mine with toasting some sliced almonds in a pan. I opted for almonds because I was on the fence about making these until yesterday afternoon when I saw Sugar Hero‘s picture on Instagram and that’s what I had on hand.
I halved the recipe because I wasn’t sure what we would eat these with since we don’t drink coffee and it’s not hot chocolate weather. I added about 1/4 c cocoa powder and 1/4 t cinnamon. I omitted the liqueur and added almond extract.