I'm still not, but I'm doing it anyway.
It's been a cray cray month for me, but I persevered and came out cooking.
The Secret Recipe Club are a bunch of bloggers divided up into 4 groups, A B C and D. We are assigned a blog from our group and then have to find and make a recipe from that blog and reveal it on our assigned day. Which is today.
My assigned blog was Sweet as Sugar Cookies, and there was a surfeit of sweet recipes on her blog. Lisa does a lot of dessert/sweet treats and it was hard to choose.
I don't make a lot of sweets, but I do love a good Biscotti and I found a couple of recipes that I could try.
My favourite Biscotti is Almond Biscotti, but I'm open to new experiences. I was going to do a Cranberry- Ginger Chai Biscotti, However, I found out I don't really care for the taste of Chai spices. '
It just so happened that Lisa had a recipe for Almond Biscotti.
I was going to make some Almond Biscotti, but I had a, ummm, accident when I pulled the almonds out of my pantry. I dropped them. All over the floor.
Back to the drawing board I went.
Just to the counter actually. I had a bowl of hazelnuts sitting there and decided that they were going to sub for the almonds.
Whether they wanted to or not.
So I got cracking and managed to fill a half cup measure with the hazelnuts (filberts).
3 c. flour (I actually added 1/2 cup more flour because I used some Jumbo Eggs and the batter was too fluid)
2 tsp. baking powder
1/4 tsp. salt (omit the salt if using salted butter)
4 Tbsp. butter
3/4 c. sugar
3 eggs (I used Jumbo eggs)
2 tsp. vanilla extract
1/2 cup chopped Hazelnuts
Cream the butter with the sugar. Add the eggs and vanilla. Add the flour mixture. Mix in the hazelnuts.
Spoon the batter out onto a silpat or parchment papered pan. Make two logs, approximately 16x2 inches. They will flatten out a little.
Bake at 350F for about 25 min. until they are firm to the touch.
Take out and slice into 1/2" thick slices with a serrated knife.
Place the pieces cut side up on a silpat or teflon coated parchment paper and bake 15 min. per side until biscotti are hard and dry. (I like mine a little browned so added about 5 minutes to the cooking time and bumped the temp up to 375).
I just had a couple of slices with a cup of coffee.
I think I see an endless succession of Biscotti in my future.
Now go ahead and check some of the other dishes our great bloggers made. I know I want to see what everyone else made.