The July 3rd recipe selection for the baking group, Tuesdays with Dorie: Baking with Julia, was Hazelnut Biscotti (pages 315-316).
This recipe is from the book, Baking with Julia, by Dorie Greenspan.
The contributing baker for this recipe is Alice Medrich.
I switched out the hazelnuts for walnuts and cranberries. Omitted the Frangelico. Instead, I increased the vanilla extract.
Host bakers: (recipes can be found on their blogs)
Jodi of Homemade and Wholesome
Katrina of Baking and Boys
Also, you can see the other bakers’ posts to view their creations.
My computer died and I had to purchase a new one. It’s a laptop and there is no mouse. So, I’m forcing myself not to use my wireless mouse…which I miss dearly.
BAKING TIP on BUTTER:
For baking purposes, it’s always best to use unsalted butter instead of salted butter.
Why? You can regulate the amount of salt that goes into your baking by using unsalted butter.
Salted V.S. Unsalted Butter:
“Most butters available in supermarkets have a small amount of salt added as a preservative. If you go through your butter reasonably quickly (like, you’ll use a pound of butter in less than a month), you shouldn’t have a problem with your butter going bad. If that’s the case, go ahead and buy unsalted or “sweet” butter.
Furthermore, unsalted butter should always be used in baking. The reason for this is that salt toughens the glutens in flour. To ensure consistent results with various recipes, it’s best to avoid adding any more salt than what the recipe itself calls for.”
Peace in Baking,
Baking is my Zen…sweet nibbles for the soul
NOTE: DO NOT use my photography WITHOUT MY PERMISSION.