Hazelnut Biscotti (well, make mine pistachio, please!)

23 Jun

Let me begin by saying, I’m breaking my own cardinal rule here…the one that goes if a recipe says this is what to use and how to use it, then do it that way! At least the first time. After all, why would they call it Hazelnut Biscotti, if you’re substituting something else?!? That said, my dislike of hazelnuts is so intense that the mere smell of Frangelico Hazelnut liqueur triggers my gag reflex! So, even the first time, I’m substituting pistachios for hazelnuts; Pama pomegranate liqueur for the Frangelico. (And, I’m thinking that a second batch should be with dried cherries, Cherry Heering liqueur, and chocolate chips – mmm….)

These went together incredibly easily! But then, I’ve made biscotti before and never really had any difficulty with it. (That is, if you don’t count being able to find a sharp enough serrated knife to slice the first-baked log.  Why is it I always remember to take my husband’s chef’s knives to the sharpener but leave the serrated one behind?!? But, I digress) I also slice them thinner than the 1/2-inch (1/4-inch), because my husband’s preference is for a thinly sliced crunchy cookie as opposed to a more thickly sliced one. 

Oh, one question, though – did anyone else who substituted pistachios find raw ones?  I found dry-roasted, unsalted at Trader Joes, but not raw.  Although, I’m pretty sure the raw hazelnuts were so the boiled soda water skinning technique could be mastered – one I’m not really worried about.  

Finally, I’ve made the cantuccini (page 313), and prefer that recipe – the dough is not quite so sticky, but, also other than mastering an even slice for the second baking, there’s really nothing more to learn than there would be if the recipe was for a Nestle’s Tollhouse cookie.  But, they are delicious cookies!


2 Responses to “Hazelnut Biscotti (well, make mine pistachio, please!)”

  1. Cher July 13, 2012 at 11:21 pm #

    The version you made and the version you suggested both sound really good 🙂

  2. Cathleen July 14, 2012 at 2:42 am #

    Nothing wrong with substitutions. Must go with what your are going to enjoy. And with a group that is across the globe not all ingredients are available. Pomegranate liqueur sounds delicious.

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