Hazelnut Biscotti

Have you been wondering what I've been doing these last couple of Tuesdays? 

Well.... 

A. I've been busy

B. I've been lazy

C. I forgot to bake for Tuesdays with Dorie!

I missed the month of June! How oh how did I do that? I missed making French Strawberry Cake & Oasis Naan. I still plan on making both of these recipes....I'll just be a little late. 

Fear not, I'm back in action for July! Hazelnut Biscotti was first up for the month! A lot of the bloggers in the group were chatting about their dislike for hazelnut. I thought they were nuts! I love me some Nutella (chocolate hazelnut spread). I love me a nice Hazelnut latte from La Colombe. I thought I loved hazelnut then I made these biscotti and I guess I thought wrong? I wasn't a huge fan. It was a big let down. I didn't have any hazelnut liquor on hand BUT I did have brandy (from my sangria recipe) on hand. The recipe states that brandy can substitute the hazelnut liquor. I think this was my mistake. I really tasted the brandy... a bit too much.

 (right before going in oven for the first baking)

I liked to try this recipe again and use hazelnut liquor OR use a different nut (almond or pistachio is what I'm thinking). 

 (after first baking. prior to cutting for second baking)

Even though I wasn't a fan of the recipe, I brought them into work and they went over well. So maybe it was just my taste buds? Regardless, this was my first time making biscotti and it was a fun experience that was well worth the learning! 

(Finished Product)

For the recipe visit Jodi of Homemade and Wholesome and/or Katrina of Baking and Boys.

Thanks for hosting this week! Hope everyone has a fun and save 4th of July! 

** Tuesdays with Dorie is an online baking group. We're baking our way through Baking with Julia. Visit Tuesdays with Dorie if you'd like to join in the fun! **

Hungarian Shortbread with Rhubarb Jam

I've been curious about rhubarb for quite sometime. I've also been intimidated by it. I only learned about rhubarb a few years ago. I usually see it paired with strawberries over ice cream or in a pie. Every year when it's in season I tell myself that I'm going to buy it and make something with it and then I usually don't BUT this year I did (thanks to Tuesdays with Dorie/Baking with Julia)! This week's recipe for Hungarian shortbread called for rhubarb jam but don't worry if you're not a rhubarb fan or if you're having trouble finding it (there seems to be a shortage this year) you can use your favorite preserves. I'm thinking Nutella might even be a good edition for the next batch I make.

 (Making the rhubarb jam)

Believe it or not this was my first time making shortbread. This was a very unique way to make it too! Once you make the dough, you freeze it until firm and then grate the dough with a cheese grater. While I was grating away, I kept thinking about my friend, Sara, who has a horrible fear of cheese graters! 

 

(Right out of the oven) 

The shortbread and the rhubarb jam came together very nicely. Some other bloggers were having trouble with the bottom layer baking all the way through, luckily I didn't run into that problem.  The tartness of the rhubarb jam paired so nicely with the sweetness of the shortbread. All in all, I think this recipe turned out to be a success! 

(The finished product)

Thanks to Lynette of 1SmallKitchen  & Cher of The Not So Exciting Adventures of a Dabbler for hosting this week! Visit their blogs for the Hungarian Shortbread recipe! 

** Tuesdays with Dorie is an online baking group. We're baking our way through Baking with Julia. Visit Tuesdays with Dorie if you'd like to join in the fun! **