Okay, I have actually been baking a long but I haven’t posted anything.
Imagine that happening.
During the week of July 3, the hosts were Jodi of Homemade and Wholesome and Katrina of Baking and Boys. They were chosen out of a hat to make the recipe for Hazelnut Biscotti. Which is located on page 315 of Baking With Julia.
I was thoroughly impressed by this recipe for hazelnut biscotti. First, I learned anew method of peeling hazelnuts using boiling water and baking soda. It was AWESOME and worked perfectly. I usually just toast them and rub the skins off but this was so much easier and it removed all the skins, unlike just baking them. Granted it is another step if you have to toast the nuts too, but it worked too well not to just take the extra step.
I was actually surprised by the recipe because I have made many biscotti recipes and this one contained no added fat except for those of the egg yolks and in the nuts. When I thought about it it did make sense because added fat will make the product more moist and you want dry biscotti. I have to say that this have to be one of the best biscottis I have ever tasted, if not the BEST. The flavor of the toasted hazelnuts was perfect along with the crunch of the biscotti; perfect with coffee.
The only downside of this recipe was the time it takes to make the bread: 2 hour rise for the started, 2 hour rise for the dough, 2 hour rise after shaping, and 35 minutes baking. So as you see, a lot of time. Which explains why I stayed up until 1230 am making this bread, but it was worth it. The bread was actually really simple to make and doesn’t require any kneading. The flavor of the bread reminded me of a bread from my childhood.
Every time we would go visit my grandparents in Pittsburgh they always made sure there were a couple of loaves of Mancini’s bread and a nice stinky provolone in the house. Both are still things I seek out when I visit Pittsburgh or my Grandparents come visit me. One time in college the visited me and I received 2 loaves of bread, provolone on a rope, and pepperoni, yummy. The flavor of Mancini’s is perfect to me, slightly soft and very good toasted Italian Bread. The semolina bread has a slightly firmer texture (reminiscent of dry Mancini’s), and a little bit of a sour flavor (which I assume if from the started). But it will due when I have a craving for Mancini’s bread.