Since hazelnuts are not in abundance around these parts, I decided to veer off of Dorie’s course and go a different route. I cleverly subbed in chopped pecans and ground cinnamon, making these biscotti some of the best ever. A simple, but sweet, recipe that requires little prep or baking time. It’s one that lends itself extremely well to substitutions and changes, but always turns out a perfectly lovely cookie. Tea, anyone?
Thanks to Jodi of Homemade and Wholesome and Katrina of Baking and Boys for serving as our hostesses this week! They’ll both have the (original) recipe listed on their blogs. And for a list of Doristas who baked up these crunchy cookies, click over to the ‘Leave-Your-Link’ post on the TWD: Baking with Julia’s home page!
Mini Cinnamon-Pecan Biscotti (pg. 315)
Adapted from: Baking With Julia by Dorie Greenspan