Comments on: chocolate hazelnut biscotti http://smittenkitchen.com/2008/07/chocolate-hazelnut-biscotti/ Tue, 16 Mar 2010 15:13:12 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Annie http://smittenkitchen.com/2008/07/chocolate-hazelnut-biscotti/#comment-349637 Annie Sun, 14 Feb 2010 22:36:39 +0000 http://smittenkitchen.com/2008/07/chocolate-hazelnut-biscotti/#comment-349637 These are well worth your while to make. An easy way to get around the stickiness problem is to use Pam on the counter and your hands, no extra flour needed. These are well worth your while to make. An easy way to get around the stickiness problem is to use Pam on the counter and your hands, no extra flour needed.

]]> By: Sarah http://smittenkitchen.com/2008/07/chocolate-hazelnut-biscotti/#comment-337665 Sarah Wed, 16 Dec 2009 22:40:17 +0000 http://smittenkitchen.com/2008/07/chocolate-hazelnut-biscotti/#comment-337665 Mine are in the oven for their second bake now. Definitely one of the stickiest doughs I've worked with, BUT it is still pretty easy to work with. I used a mix of flour and cocoa powder on my working board...and lots of it. I munched on an end piece and the flavor is nice. Not too chocolatey...great to have with your coffee. Great holiday gift too! Mine are in the oven for their second bake now. Definitely one of the stickiest doughs I’ve worked with, BUT it is still pretty easy to work with. I used a mix of flour and cocoa powder on my working board…and lots of it. I munched on an end piece and the flavor is nice. Not too chocolatey…great to have with your coffee. Great holiday gift too!

]]> By: Ben http://smittenkitchen.com/2008/07/chocolate-hazelnut-biscotti/#comment-337164 Ben Mon, 14 Dec 2009 06:09:17 +0000 http://smittenkitchen.com/2008/07/chocolate-hazelnut-biscotti/#comment-337164 Wow...finally an easy to follow and delicious recipe! I like mine with more espresso powder :D ...and chocolate chips... :P Wow…finally an easy to follow and delicious recipe! I like mine with more espresso powder :D

…and chocolate chips… :P

]]> By: Non-workingmonkey http://smittenkitchen.com/2008/07/chocolate-hazelnut-biscotti/#comment-330319 Non-workingmonkey Sat, 07 Nov 2009 02:39:38 +0000 http://smittenkitchen.com/2008/07/chocolate-hazelnut-biscotti/#comment-330319 I've just made them and am chomping on one as I write (it's not quite cool yet but still tip-top). They worked brilliantly. I added some candied orange to one batch - super-good. I'm thinking crystallised ginger next time. Susie, just dust off the 'excess' (horrible word) before you shape the dough, like you would if you were making bread. (Or is that just me?) Anyway, thanks for a great recipe (again). I’ve just made them and am chomping on one as I write (it’s not quite cool yet but still tip-top). They worked brilliantly. I added some candied orange to one batch – super-good. I’m thinking crystallised ginger next time. Susie, just dust off the ‘excess’ (horrible word) before you shape the dough, like you would if you were making bread. (Or is that just me?) Anyway, thanks for a great recipe (again).

]]> By: Carla http://smittenkitchen.com/2008/07/chocolate-hazelnut-biscotti/#comment-323216 Carla Wed, 30 Sep 2009 18:19:00 +0000 http://smittenkitchen.com/2008/07/chocolate-hazelnut-biscotti/#comment-323216 If you substitute pistachios and cranberries for the hazelnuts, you've got an italian delicacy. If you substitute pistachios and cranberries for the hazelnuts, you’ve got an italian delicacy.

]]> By: Randi Lynne http://smittenkitchen.com/2008/07/chocolate-hazelnut-biscotti/#comment-322920 Randi Lynne Mon, 28 Sep 2009 13:42:54 +0000 http://smittenkitchen.com/2008/07/chocolate-hazelnut-biscotti/#comment-322920 I used this recipe to make biscotti for the first time over the weekend. I used roasted peanuts instead of hazelnuts. I didn't get the shape exactly right (after cutting, my pieces were shorter and thicker than I like), but other than that it turned out awesome! I can't wait to dunk it in coffee this week! :) I used this recipe to make biscotti for the first time over the weekend. I used roasted peanuts instead of hazelnuts. I didn’t get the shape exactly right (after cutting, my pieces were shorter and thicker than I like), but other than that it turned out awesome! I can’t wait to dunk it in coffee this week! :)

]]> By: Adrianne http://smittenkitchen.com/2008/07/chocolate-hazelnut-biscotti/#comment-318372 Adrianne Mon, 14 Sep 2009 18:18:36 +0000 http://smittenkitchen.com/2008/07/chocolate-hazelnut-biscotti/#comment-318372 I made these last night (long after posting), and they were perfect as written. I really enjoyed them. A tip for those irritated with the batter: just pour from the bowl onto the baking sheet (roughly two rectangles of dough). use a spatula to shape the edges. I have done it forever, and the results are great. Plus no big deal about the runny batter. I made these last night (long after posting), and they were perfect as written. I really enjoyed them. A tip for those irritated with the batter: just pour from the bowl onto the baking sheet (roughly two rectangles of dough). use a spatula to shape the edges. I have done it forever, and the results are great. Plus no big deal about the runny batter.

]]> By: Susie http://smittenkitchen.com/2008/07/chocolate-hazelnut-biscotti/#comment-211519 Susie Mon, 15 Dec 2008 18:02:49 +0000 http://smittenkitchen.com/2008/07/chocolate-hazelnut-biscotti/#comment-211519 When I sliced the logs there was raw flour "pinwheeled" in it from all the flour on my board. It's very dry. What a waste of ingredients! When I sliced the logs there was raw flour “pinwheeled” in it from all the flour on my board. It’s very dry. What a waste of ingredients!

]]> By: Susie http://smittenkitchen.com/2008/07/chocolate-hazelnut-biscotti/#comment-211516 Susie Mon, 15 Dec 2008 17:52:24 +0000 http://smittenkitchen.com/2008/07/chocolate-hazelnut-biscotti/#comment-211516 Calling this a "dough" is the understatement of the year. Mine was more like cake batter. I added another 3/4 c flour and finally got it workable, barely. Then the fun part was moving it to the baking sheet. There is a strange yellow color to the top of it from the egg that was brushed on. Never again! Calling this a “dough” is the understatement of the year. Mine was more like cake batter. I added another 3/4 c flour and finally got it workable, barely. Then the fun part was moving it to the baking sheet. There is a strange yellow color to the top of it from the egg that was brushed on. Never again!

]]> By: Laurie in Arkansas http://smittenkitchen.com/2008/07/chocolate-hazelnut-biscotti/#comment-169671 Laurie in Arkansas Sun, 14 Sep 2008 00:10:31 +0000 http://smittenkitchen.com/2008/07/chocolate-hazelnut-biscotti/#comment-169671 Oh. My. God. Yum! Oh. My. God. Yum!

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