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| Cinnamon Hazelnut Biscotti – My Very Late 2009 Xmas Post |
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| Food Frenzy | |||||
| Written by Arlen Mabe | |||||
| Wednesday, 20 January 2010 09:08 | |||||
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Biscotti pieces with my new "Hug Mug" My mom and I made biscotti to include in her gift baskets. I had a lot of fun making this recipe because it turns out that biscotti is very simple and makes a great impression when given as a gift. Plus, it’s a perfect compliment to coffee or, as pictured above, hot chocolate.
the flattened-out logs This year, my mom bought the family “Hug Mugs” for Christmas and I fell in love with mine. It’s shaped exactly how you’d like to hold a mug. They are made by Max Brenner who has a chocolate shop in NY, among other locations. 
cutting the biscotti to be baked again So, this wasn’t exactly the extent of my baking over Christmas Break, but it is what I deemed worthy enough to share. Besides, most of my time was spent eating copious amounts of holiday meals rather than making them. That family of mine sure knows that the way to the heart is through the stomach. Ingredients: 3/4 cup butter 1 cup granulated sugar 2 eggs 1 1/2 tsps. vanilla extract 2 1/2 cups all-purpose flour 1 tsp. ground cinnamon 3/4 tsp. baking powder 1/2 tsp. salt 1 cup hazelnuts, chopped and lightly toasted Directions: 1. Preheat oven to 350 F(175 degrees C). Grease a cookie sheet or line with parchment paper. 2. In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; combine with the butter and egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness. 3. Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet. 4. Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature. Yields: 30 Happy New Year! P.S. Here is a video that my friend Angela sent me that pretty much sums up my feelings about this time of year. Oh how I love Jimmy!
http://labonbonniere.wordpress.com/ 
 
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| Last Updated on Monday, 08 March 2010 21:16 |