When did biscotti become invisible? All the rage in the early ’90s, there is still a jar of these twice-baked Italian delights in nearly every coffee shop —some good, some bad, but nearly all just fine after a few seconds in a shot of espresso. But until this week’s Tuesday with Dorie challenge, Hazelnut Biscotti, I hadn’t tasted one in years.
I’m never going to let that happen again. If you leave the hazelnuts out of the equation, biscotti are easy to make. Make the dough – shape it into logs, bake it, cool it (I refrigerated mine overnight), slice it and bake again. The hands-on-time is way less than the average chocolate chip cookie, I promise.
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