I have only made biscotti one other time and it just happen to be for a TWD post. Luckily it was incorporated into something super chocolatey and I found it to be delightful. I had sampled one of the cookies last time I made them and wasn't super impressed. I am not sure what all the biscotti hype is about. I am also not a coffee drinker so maybe that's it? Do you have to be a coffee drinker to appreciate biscotti? Needless to say, I was kind of dreading today. With all the yummy-looking 4th of July desserts flying around and my obsession with fresh fruit lately, this wasn't really doing it for me. But I also really want to bake every week with this group-that's my goal and I haven't missed a week yet. What to do? Then I remembered this post and thought maybe I could use the biscotti and top it with a fruit bruchetta.
It was good, I think I would still rather have something else underneath the fruit. It's just too much crunch for me. I like a little crunch and a little soft and these are all crunch. After they had sat for a while, the biscotti did soften up slightly under the fruit which made me like it a bit more.
I didn't see hazelnuts at the store, nor did I spend anytime really looking for them, so I just left them out. I subbed the liquor with water and added 1/2 tsp of cinnamon to the dough (I halved the recipe). I liked the idea of fruit brushetta but next time, I would do something else with the cream. The honey, sour cream sauce wasn't really my thing, but it didn't stop me from eating a few of them just to be sure. I think even just some Nutella and the fruit would have been better. (I should also mention that Hadlee loved them.)
If biscotti is your thing, you should give it a go. You can get the recipe at one of the blogs of our hosts for the week:
If you'd like to see how the other TWD bakers did this week you can go HERE.