For October 2

It is very late, so this is very short.

For this week, something old, something new:

Chocolate Hazelnut Biscotti, from the King Arthur Flour Cookie Companion

Nutty, Chocolaty, Swirly Sour Cream Bundt Cake (yep, that's the recipe name) from Dorie Greenspan, Baking.

Chocolate hazelnut biscotti are one of my favorite flavor combinations.  I haven't made biscotti for a while, so it was nice to resume with this recipe.

As for the bundt cake, I have made many of the recipes from Dorie Greenspan's book, and all have been very good.  For this one, however, the cake stuck in the bundt pan and did not come out cleanly, so the cake is not very pretty.  Oh, well.  Luckily, we cover with confectioners sugar before serving, and so this one will have a LOT of sugar on top.  But from my tasting of the bits that stuck to the pan (professional obligation to taste it, you know) - YUM!