Monday, April 6, 2015

Hazelnut Biscotti for Secret Recipe Club

 I was not prepared this month for my Secret Recipe Club reveal.

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.

Hazelnut 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).

Almond  Hazelnut Biscotti
  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. 
Hazelnut Biscotti
Bake at 350F for about 25 min. until they are firm to the touch. 
Hazelnut Biscotti

Take out and slice into 1/2" thick slices  with a serrated knife.
Hazelnut Biscotti
Lower the oven temperature to 325F.
Hazelnut Biscotti

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.

Hazelnut Biscotti
I'm in trouble now.

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. 

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. Your cooking sounds like mine. Only I usually get started and discover that I'm short something I need for the recipe. I love hazelnuts. They'd be a great substitution to my way of thinking :) Great SRC choice!

    1. Yup, that would be me. Although if I'm making something special, I do try to make sure I have all the ingredients. I can be a bit of a clutz sometimes or even misread something I bought for a recipe and then I just pretend I'm on Chopped and play along. The hazelnuts were a good substitution, but they could have been great if I'd added more and toasted them a little first.
      Next time...

  2. Haha...I've done that myself in the past. Luckily you had hazelnuts on hand - great substitute!

    1. Glad to hear I'm not the only one. I've had some, ummm, memorable clutzy moments in the kitchen. Although the hazelnuts were a bit of a brilliant substitute, if I do say so myself. Next time I will use more and toast them first and maybe sprinkle some on the outside of the loaf as well.

  3. I've started to acquire and real liking to hazelnuts so I can't wait to give these biscottis a try.

    1. With Christmas coming up, I'm thinking these would make a great hostess gift. And hazelnuts are a great choice for these biscotti. So glad you're going to try them, let me know what you think of them.


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