Hazelnut Cinnamon Chip Biscotti

'TIS TIME FOR A BREAK.  A BREAK from your regularly-scheduled BAKED SUNDAY MORNINGS "Boston Cream Pie Cake".  Think of it as a coffee break. A trip to Denver with my parents to visit my brother and his family left me but a day to read up on the infamous Boston cake - and left me slightly panicked . I decided to draw upon the BAKED Bill of Rights - the Right to Substitute. To see all those wonderful  high-brow Boston Cream Pie Cakes, visit the round-up at BAKED SUNDAY MORNINGS. 

Oh Frangelico

Drawing upon and ancient recipe from the "BAKED - New Frontiers In Baking" archives - Hazelnut Cinnamon Chip Biscotti - the "chips" being chocolate chips. Studded with toasted, chopped hazelnuts and a healthy dose of cinnamon - they're accented with yet another BREAK in the repertoire . I substituted hazelnut liqueur in lieu of vanilla extract.

Objects are closer than they appear.

I might have been baking too hastily, but the recipe states to form "one log" with your dough - which will form a 3 1/2 inch wide loaf. Mine measured 9 1/2 inches. This BAKED recipe makes large biscotti. Wait, more like gargantuan-sized biscotti. Whether large or small, these are the most flavorful biscotti I've ever tasted. A must try - along with their alternative add-in:  dried cherries and pistachios replace the hazelnuts and chips.

If I must, I'd suggest another BREAK - do yourself a favor and split the dough in half. Make normal-sized biscotti. But that's just me - the Rule Breaker.

 – mike