Hazelnut Biscotti {TWD-BWJ}

The first July recipe for Tuesdays with Dorie — Baking with Julia is one of my favorites: biscotti. I’ve made, and eaten, a lot of biscotti. There’s just something about dunking a crunchy biscuit into a steaming cup of coffee.

I used to think biscotti must be difficult to make, but they are actually quite simple. You mix up a quick dough, press it into a log shape on a pan, bake it, slice it, and bake again to crisp them up.

Since I discovered how simple they are to make, I’ve made many different biscotti, including several original biscotti recipes. So, I was really happy about this month’s first recipe — Hazelnut Biscotti.

I decided to make the biscotti on a lazy Sunday afternoon, and I didn’t feel like running to the store. I didn’t have any hazelnuts, so I decided to use a snack mix from Trader Joe’s with macadamia nuts, almonds, dried cranberries, and candied ginger.

The first thing I noticed about this recipe was how wet the dough was. Biscotti dough is usually the consistency of biscuit or cookie dough — soft, but mailable, and easy to shape. The recipe said the dough would be stiff and sticky, but it was downright gloppy. I had a heck of a time shaping the dough into logs on the baking tray.

I knew it would bake up OK, but it was really an unpleasant dough to work with.

It wasn’t pretty after the first bake, but I knew it would slice up fine. I let the logs cool, then sliced them into individual biscotti.

I put the slices on a cooling rack, which I put in the oven to crisp up the biscotti. I liked the idea of baking the biscotti on a rack so the heat can circulate evenly around them to crisp them up.

The best part about these biscotti was the Trader Joe’s snack mix. The nuts, cranberries, and candied ginger gave the biscotti the only discernible flavor. Otherwise, they were quite bland.

Between the unworkably wet dough and the lack of flavor in the finished biscotti, this recipe is definetly not one that I will make again.

Our hosts this week are Jodi of Homemade and Wholesome and Katrina of Baking and Boys.

Macadamia Shortbreads {ModBak}

I was hopeful that this week’s Modern Baker Challenge cookie would make up for the tuile disaster and the fussy thumbprint cookies. Since it’s a shortbread, I knew it would at least be fairly easy, without a lot of ingredients. And the addition of macadamia nuts seemed like it would elevate the cookies a bit, both in style and flavor.

A classic Scottish shortbread recipe uses three ingredients: butter, sugar, and flour. This recipe adds baking powder and, of course, macadamia nuts to the trinity, but otherwise stays true to its Scottish roots.

After grinding the macadamias with sugar in the food processor, I added the flour, baking powder, and butter and whirred it together until it made a fine, powdery mixture.

When I dumped it into the pan, it was hard to envision how this sandy, silty substance would pull together into a cookie.

Of course, that’s the beauty of shortbreads. Since the only liquid in the recipe is butter, and it starts in its solid state, the dough really comes together once it hits the heat. In the meantime, I pressed the dough into the pan as best I could.

I sprinkled the dough with a little water, then topped it with macadamia nuts ground with sugar.

The shortbreads baked up beautifully. They smelled so rich and buttery, I couldn’t wait to try them.

And the flavor did not disappoint. Macadamia nuts have a buttery richness to them that paired perfectly with the shortbread dough. In fact, it’s such a natural combination, I’m surprised I’ve never heard of it before.

The cookies kept well in a plastic container, and we enjoyed them for several days. In case you’re wondering where the picture of the finished cookies went, you’ll have to ask him…

I realized I hadn’t plated the cookies for a picture, and went to get them, but they weren’t on the counter where I had left them. I looked all over the kitchen and dining room, but to no avail. I never found the cookies, but I did find the container under my daughter’s bed, where Bailey likes to take his purloined treasures.

Stupid dog.

But at least he has good taste.