Tuesday, July 03, 2012

TWD:BWJ Hazelnut Biscotti

But not hazelnuts because I hate them.  I'm a big fan of biscotti.  I love the crunch.  Add to that the ease with which these are made, and it's a win.


I threw these together in about five minutes.  It was done without the aid of a mixer (I know!)  I used shelled pistachios that I buy at Trader Joe's.  They are big pieces of nut.  I love the color and flavor that they bring to the cookie.  The original recipe calls for hazelnut liqueur.  I added triple sec because orange really compliments pistachio.  The finishing touch was a sprinkle of sparkling sugar.  Again, more crunch.


These turned out really well.  I didn't bake the cookies for the entire suggested time.  The smell told me that they were done enough on the first bake.  I cut them into slices and stood them up for the second back.  That way no turning is required.  They were nutty, crunchy, and just sweet enough for me.  This recipe lends itself to a number of variations.  I can see it being added to our cookie rotation.



Go visit  Jodi of Homemade and Wholesome and Katrina of  Baking and Boys to see much better photos and the recipe.

8 comments:

Paula @ Vintage Kitchen said...

This is the second triple sec and pistachio I see, and it sounds amazing!

Elaine said...

Your biscotti looks wonderful and I like the idea of pistachios and triple sec. I am going to look for those shelled pistachios the next time I go to Trader Joes. You are the second person that I have read stood their biscotti up for the second baking and so I am going to try that method the next time!

Dawn said...

Love the idea of coarse sugar on top! Yum!

Andrea_TheKitchenLioness said...

Your Pistachio Biscotti look delicious, somehow the thought of adding pistachios had not even crossed my mind, sounds wonderful, I love pistachios and the way they look (and taste) in baked goods! The idea of standing them up for the second bake is a method I will have to try out some day soon.

Kayte said...

They look really good...I always think biscotti look really fun and exciting and good but I don't like them...they are too hard and crunchy and we aren't cookie dunking people around here. So I didn't make them. I didn't think they would look as good as yours, however. Yours look really good.

Teresa said...

We used pistachio, too, though we also like hazelnuts.

I loved how easy this recipe was and how perfectly the cookies turned out. I'm also enjoying all the variation ideas I've been seeing.

Cher Rockwell said...

Pistachios... mmmmmm
I stood mine up to bake also - it is a trick I learned via King Arthur. It keeps my fingers a little lessed burned :-)

Cathleen said...

I like that you added sugar on top. Nice touch. I'll have to remember pistachios for baked goods; they are one of my favorites and don't think to use them.