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Monterey Hazelnut Biscotti + GIVEAWAY

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Monterey Hazelnut Biscotti

 

There are moments when I catch myself daydreaming that I have a little old Italian grandmother (I would call her Nonna, obviously) that sits in her tiny house baking delicious treats for me to pick up. What? Y’all don’t think of things like that? Anyway…

 

The first thing on my imaginary Italian grandmother’s table would be a crispy biscotti for me to enjoy with my morning coffee. Everything is better with coffee, after all. I’ll show you my take with a Monterey Hazelnut Biscotti. A few sweetened cherries & candied hazelnuts balance the unique savory flavor from the monterey jack cheese base.

 

[ Read to the end to enter to win 5 free blocks of Rumiano cheese! ]

 

Rumiano Monterey Jack Cheese

 

Nonna will be making this biscotti a bit more unique than your typical run-of-the-mill crispy coffee companion. Monterey Jack cheese provides a perfectly smooth, buttery flavor to balance the sweetened, candied hazelnuts and tart cherries. Cheese may be quite the unexpected partner in a sweet and savory biscotti, but will really shine through in the end.

 

Speaking of cheese… I am using Nonna prefers a good quality cheese, since this will be the feature ingredient. Rumiano is the oldest family-owned and operated cheese producer in California. Their products are completely Non-GMO and organic, with the dairy cows grazing in their backyard. On grass. Like, in a real field and everything. The way it should be. This production ideology is sustainable and natural. It results in some of the best quality and tasting cheeses that you’ll ever have. Be sure to enter our giveaway to win 5 free blocks of cheese from Rumiano to celebrate Non-GMO month in October!

 

Candied Hazelnuts

 

Hazelnuts are a perfect fall baking nut. The deep, warm taste adds a great complexity of depth of flavor to baked goods. After eating the entire first batch of these, and then having to make another, I will be using them in lots more recipes to come.

 

Candied Hazelnuts

 

As if hazelnuts aren’t good enough by themselves, Nonna and I agree that everything is a bit better with a touch of sugar on it. Candying these nuts is a super quick process and will be the best decision you’ll make all week. That sugar coating will bake beautifully into the surrounding bread, leaving little sweet bites along the way.

 

Biscotti Dough

 

Biscotti, done properly, is a bit of a long process. Luckily, the majority of the time is just spent waiting on the yeast to do its job. Now… You can certainly make biscotti without yeast. I really, really recommend that you just take the time and use it, though. Those air pockets that are created by a properly risen dough will make a world of difference for the second bake to crisp everything up. You’ll thank me later.

 

Biscotti Loaves Resting

 

I wasn’t quite sure if the cherries would be a good addition or not to this recipe, so I ended up splitting (unevenly, obviously) it into two smaller batches to try both. Turns out, both are delicious. I prefer the cherries since it provides for more sweetness and a bit of tartness. Add whatever you want. I found that the cherry flavor really accented the hazelnut warmth extremely well.

 

Baked Biscotti Loaves

 

Nonna just pulled the loaves out of the oven after their first bake. Yup. First bake. Biscotti is a twice-baked process. Once to bake the loaves, and again to make the sticks perfectly crispy.

 

Baked Biscotti

 

After the first bake, you’ll just cool and then cut it all up to bake again. Simple. I mean… That’s what Nonna told me, at least.

 

Baked Biscotti Bread

 

I have to say– I tried (a few) of the pieces of this bread after the first bake. WOAH. This still was delicious and soooo soft and fluffy. That time that you gave the yeast to do its magic really pays off. You really could just stop right here and serve it like a sweet bread. I’ll probably do that the next time I make it. One to eat after the first bake, the other to crisp up for proper biscotti.

 

Monterey Hazelnut Biscotti

 

Bake, bake, cool. Do you seeeeee all of those sugar-kissed hazelnuts and little cherry bombs?! Delicious. Biscotti is probably what I would consider to be one of the most versatile treats you can keep in your toolbox. These can be made well in advance of any company, and can be tucked away until you want them with coffee in the morning, a quick grab-n-go snack for a drive, or to go deliciously after dinner.

 

Monterey Hazelnut Biscotti

 

These aren’t your typical biscotti. You’ll notice the cheese flavor as a mild back note in the biscotti. It isn’t like eating a cheese bread at all. The flavor comes out even more after the second bake to crispy the bread. It may not sound like a cheese-based biscotti would be good with coffee, but it’s really delicious. Pairs well with coffee, soup, or by itself as a sweet snack.

 

Monterey Hazelnut BiscottiMonterey Hazelnut Biscotti

 

Nonna really hit it out of the park with these. I can’t wait to try it out with a few different variations. Enjoy!

 

 Use the giveaway app below to enter to

win 5 free blocks of Rumiano cheese!

 

 

Monterey Hazelnut Biscotti
 
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Prep time
Cook time
 
Monterey Jack Biscotti with Candied Hazelnuts and Sweet Cherries
Serves: 4-5 dozen pieces
Ingredients
  • 2 and ¼ teaspoons (1 pouch) yeast, active dry
  • ½ cup + ⅓ cup warm water
  • ¼ cup turbinado sugar
  • ½ cup hazelnuts, chopped
  • 1 and ½ tablespoons sugar
  • 3 cups flour
  • scant 2 cups (7 ounces) freshly shredded Monterey Jack cheese
  • 6 tablespoons butter, room temp
  • 1 teaspoon salt
  • ½ cup dried cherries
Instructions
  1. Heat turbinado sugar and hazelnuts over medium heat in small pan.
  2. Heat until sugar is dissolved completely and hot, covering all of the nuts.
  3. Pour out onto baking mat to cool completely.
  4. Break apart well into bowl.
  5. Mix ½ cup warm water and yeast in mixer bowl.
  6. Let sit for 5 minutes to dissolve.
  7. Add flour, cheese, butter, salt to yeast mixture in mixer bowl.
  8. Mix just until dough formed.
  9. Add cherries and stir until combined.
  10. On a lightly floured surface (or baking mat is what I prefer), form dough into two logs, diving dough in half.
  11. Place on paper-lined or mat covered baking sheet. Cover loosely.
  12. Let sit for 45 minutes to allow yeast to rise dough.
  13. Heat oven to 350 F.
  14. Uncover and bake for 30 minutes. They should be golden.
  15. Remove and cool completely.
  16. Heat oven to 300 F.
  17. Slice loaves into ½" thick slices.
  18. Place slices cut side down on baking sheet.
  19. Bake for about 1 hour, flipping halfway through.
  20. Bake until golden. Be cautious to not burn!
  21. Cool and enjoy!
  22. Visit SouthernFATTY.com for more.
Notes
2014 - SouthernFATTY.com

 

Enter below to win 5 blocks of Rumiano cheese!

Be sure to click +2 after commenting and follow the apps instructions.

 


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  5. How could I possibly pick a favorite?!?! Cheese is life. Haha. I’ll go with a grilled bacon & cheese sandwich for now. But I made a pretty killer goat-cheese-stuffed meatloaf last week. 🙂

    Reply

  11. Hi! I’m Annmarie. SAHM in the Lehigh Valley of PA. I love making homemade mac n cheese…I got the recipe from my Aunt…she’s been making it for years. It’s a family favorite. I also like using cheese to make quesadillas and also topping tacos…oh, and in my potato cheese soup too!

    Reply

  13. I LOVE all thins cheese! Cheesy soups, cheesy potatoes, cheesy dips, cheesy pasta dishes, cheese and crackers, cheese by itself —- I think cheese should be its own food group! 🙂

    Reply

  18. Hi, I’m Daraya! My favorite dish with cheese is definitely homemade baked cheddar mac n’ cheese! So decadent and amazing! 🙂

    Reply

  20. Hey, I’m Mary and I love cheese in just about everything: soup, salad, bread, baked goods. You name it, I’m game. 🙂

    Reply

  24. Hi, I’m April! My favorite cheesy dish is our tradition of homemade pizza every Sunday night….love loading it up with freshly grated cheese!

    Reply

  28. I am Diana and I am a Texas girl living in Arizona. My favorite cheesy recipe is by far homemade baked macaroni and cheese. Yum!

    Reply

  32. Hi! I’m Addie, from California but living in Maryland. Honestly, I like cheese by itself. Or in an omelet, or on top of pasta, or with crackers or fruits, or… in anything, really!

    Reply

  34. Hello!! My name is Lor and I live in south central florida! Our family LOVES cheese. We just finished having our evening snack of sliced sharp cheddar cheese with some triscuit crackers. (would have loved to have some sliced pairs to go along with it). I love to make a homemade baked mac n’ cheese with diced ham!! I also love to make baked buffalo chicken mac n’ cheese!! As I said, my family LOVES cheese!! Thank you!

    Reply

  35. Hi, i’m Jen and I live in northern California. My favorite recipe with cheese is pizza! I love it with provolone, parmesean, romano, and asiago!

    Reply

  40. I like putting bread dough or pizza dough pieces mixed with EVO, spices and a good blending variety of cheese in a bunt pan and make cheezy bread. Awesome with pepperoni, mozzarella, Parmesan combination.

    Reply

  42. I love mixing mayo, sharp cheddar and green chilies and then spread it on a loaf of french bread sliced horizontally. Through in oven until melted and browned, SO good, I could eat the whole loaf!

    Reply

  45. I’m Barrie (yes, a woman…LOL) from Kentucky but grew up in Wisconsin where we had local cheese weekly! I love cheese just plain or on crackers best so I can get the full flavor of the cheese!

    Reply

  52. My name is Leann! We eat lots of cheese in my house…. I make a great cheeseburger soup. It is a family favorite.

    Reply

  58. I have a manicotti recipe that I haven’t made in a while that uses three cheeses. It’s pretty tasty! I might have to make that in the near future.

    Reply

  60. Wow – what a recipe! I’ve been really into breadmaking lately and can see some biscotti adventures on the horizon… thanks for the inspiration!

    Reply

  66. cheese is a staple of my home! homemade mac & cheese, with multiple flavors of cheese, touch of onion is a classic from my mom. baked is even better with a crumble on top

    Reply

  67. Having just returned from Italy, I am really on the non-GMO kick, and biscotti. Now for Italian grandmother’s, mine was never what you envision. Think more Italian Joan Collins. LOL.

    Reply

  82. Hi! My name is Aliesha and I’m a cheese-a-holic. I love cheese on pretty much everything. I love homemade macaroni and cheese and cheesy potatoes. One of my favorite things to make is grilled zucchini with freshly grated parmesan cheese on top. YUM!

    Reply

  96. I make a casserole with ground bison, tomatoes and spices. It has melted cheese on top. My whole family just loves it. The recipe came from q cookbook, but I have changed it so much, it is really my own.

    Reply

  97. Hi, my favorite cheese dishes are baked mac and cheese and cheesy scalloped potatoes and ham. I make them from scratch at home 🙂

    Reply

  98. I’m pretty sure I could live quite happily the rest of my life eating from a simple cheese platter. An assortment of cheese both hard and soft, mild to tangy. Add some fresh fruits, veggies, and a crusty baguette… possibly some honey and thin sliced meat just to spice things up. Oh yes, that would most definitely keep me satisfied!

    Reply

  100. Hi! My favorite would have to be mac and cheese – or quesadillas. Two things I would never order in a restaurant, but love to make at home.

    Reply

  108. Every vegetable is better with cheese! Then there is cheese dip, cheese bread, but cheese sticks are my favorite.

    Reply

  110. Hi, I’m Connie. I’m the one that had all the bacon at my house that you so graciously wanted to take off my hands 🙂 My husband loves my lasagne because he loves all the extra cheese I put in it so that would be my favorite.

    Reply

  130. Hi there! I love making biscotti.can’t wait to try this recipe. I find I best like using cheese in creative ways with the good old grilled cheeses. Such as fontina with pears or brie with cherry jam

    Reply

  133. My favorite is French Onion Soup with a huge piece of crusty bread on the top and melted cheese. Perfect fall comfort food to share!

    Reply

  137. Hi my name is Gale, and I’m the Mother to 5 and Nana to 7. When we all get together our favorite cheesey dish to eat is lasagna

    Reply