Tag Archives: frangelico

TWD:BWJ Hazel(not!) Biscotti

If you have been with me very long you will know how much I love baking with my Tuesdays With Dorie baking group.  We are baking every recipe in the book Baking with JULIA.  Every two weeks we bake the same recipe and blog about our experience and the results.  This week the recipe is Hazelnut Biscotti.

Biscotti is a twice-baked biscuit or cookie.  I’ve never made biscotti before this.  I am not sure I have ever even tasted biscotti!  I have seen it at Starbucks — that being the extent of my biscotti experience.  Being very dry, biscotti traditionally are served with a drink, into which they may be dunked. In Italy they are typically served as an after-dinner dessert with a Tuscan fortified wine called vin santo.  Outside of Italy, they more frequently accompany coffee, including cappuccinos and lattes, or black tea.  My Chief Culinary Consultant and my sous-chef dish-washing mom both drink coffee and I was anxious for them to taste my Hazelnut-Almond Biscotti!
The recipe in Baking with JULIA is for Hazelnut Biscotti including the technique for taking the skin off  hazelnuts.  Having a bunch of toasted almonds on hand and some Frangelico liqueur I decided to forgo the hazelnuts, chopping up toasted almonds instead.  The liquid mixture of eggs, sugar, vanilla, and Frangelico gets mixed into dry ingredients.  The recipe calls for mixing this by hand.  I used my Kitchen Aid and it worked perfectly.
The recipe reads “Pat and squeeze dough into a chubby log 12 to 13 inches long. Don’t worry about being neat or smoothing the dough — it will even out as much as it needs to in the oven. ” At first I tried to smooth it out and make the two logs exactly even (that is my over-achieving nature).  Then I thought, “what the heck I will do as the recipe says.”  Good thing I did. The logs bake up perfectly without extra help from me 🙂
At this point the logs cool for 10 minutes before being cut into individual biscotti cookies.  They are baked a second time until lightly browned and crispy.
I couldn’t wait to taste my first crop of biscotti.  I say “first crop” because after tasting these I am totally hooked!  I LOVE biscotti, oh ya! I know I didn’t just invent biscotti but oh my, this combination of chopped almonds and Frangelico liqueur is outstanding!  I had so much fun taking pictures!

My high school friend, Chuck Podhaisky writes Chuck’s World blog and just this week he wrote a great post titled Coffee Is More Than A Cup of Caffeine!   I think my post about biscotti is a perfect fit so please stop by and get to know Chuck! As much as Chuck loves coffee this biscotti could put coffee time over the top!

There are several ways you can get the recipe for the Hazelnut Biscotti.  Firstly – you can buy the book which I highly recommend because the recipes are turning out to be awesome!  I have a link on the right side of my blog post so you can quickly get to Amazon to buy the book. If that isn’t in the cards, don’t worry because this week we have two hosts that have posted the recipe for you.

Jodi of Homemade and Wholesome and Katrina of Baking and Boys.  Thank you Jodie and Katrina for sharing.

If you are interested in seeing posts from some of the other 400+ bakers check out this link:  https://tuesdayswithdorie.wordpress.com/

Many Blessings and Happy Cooking! ~Catherine

“The heart is deceitful above all things and beyond cure. Who can understand it? “I the LORD search the heart and examine the mind, to reward each person according to their conduct, according to what their deeds deserve.”” Jeremiah 17:9-10 NIV

The Best Bread Pudding — Truly!

Walking Through the Bible in One Year —
Bringing the Story to Life
Week 5 reading plan per day:
Click on the colored link to read each day’s scripture.
Monday (Exodus 33-35) Tuesday (Ex. 36-38)
Wednesday (Ex. 39-40) Thursday (Leviticus 1-4)
Friday (Leviticus 5-7) Saturday (Leviticus 8-10)
Sunday (Leviticus 11-13)

My husband loves bread pudding. We have eaten bread pudding in restaurants from coast to coast and across the seas.  Sometimes the pudding was heavy and bland, sometimes sickly sweet, a few have been dry and tasteless.  I have made a few recipes though the years, but nothing ever really connected … until now.  I am not nearly as fond of it as my husband is … until I adapted a recipe by Paula Deen.  I did have to cut the sugar a bit and I added cinnamon raisin bread to the bread mix, which I think made a huge difference!
Instead of using brandy in the sauce I used Frangelico (hazelnut flavored liqueur.  It is what I had on hand and turned out to be a perfect flavor, light and slightly nutty.
Instead of pouring the sauce all over the baked pudding (like Paula does) I served mine individually with warmed sauce dripping all around!
And to top it off I served this dessert for company.  And I kid you not, when I announced “Bread Pudding” for dessert my friend said, “I LOVE bread pudding, I am a bread pudding connoisseur.” 

A connoisseur, as in expert; especially : one who understands the details, technique, or principles of an art and is competent to act as a critical judge,  one who enjoys with discrimination and appreciation of subtleties.

Oh my gosh — of all the desserts I could make why in the world did I choose bread pudding???     As it turns out, this is a fabulous dessert, a keeper recipe and an over-the-top end to any dinner party!
Not-to-mention, I am now a bread pudding connoisseur 🙂

Many Blessings and Happy Cooking!

The Best Bread Pudding
Prep time
Cook time
Total time
Adapted from Paula Deen's famous Best Bread Pudding with less sugar than her recipe. Still "the best"! The addition of cinnamon raisin bread puts this recipe right over the top!
Serves: 8-10
  • 1½ cup Granulated Sugar
  • 5 large Beaten Eggs
  • 2 cup Milk
  • 2 teaspoon Pure Vanilla Extract
  • 6 cup Cubed Italian Bread
  • 1 cup Cinnamon Raisin Bread
  • ½ cup Brown Sugar, firmly packed
  • ¼ cup Butter, softened
  • 1 cup Pecans, chopped
  • 1 cup Granulated Sugar
  • ½ cup Unsalted Butter, melted
  • 1 Egg, beaten
  • 2 teaspoon Pure Vanilla Extract
  • ¼ cup Frangelico, Brandy or favorite liquor
  1. Preheat the oven to 350 degrees F. Grease a 9" x 13" x 2" pan.
  2. Mix together granulated sugar, eggs, and milk in a bowl. Add vanilla. Pour over the cubed bread and let sit for 10 minutes.
  3. In another bowl, mix and crumble together topping ingredients, brown sugar, butter, and pecans.
  4. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven to a cooling rack.
  5. For the sauce: Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the Frangelico (brandy, or your choice of liqueur). Pour over bread pudding. Serve warm or cold.
(1) Original recipe calls for Brandy, I use Frangelico, but I think a Grand Marnier would be awesome too!