Tuesday, October 14, 2008

TWD: Lenox Almond Biscotti

This week's recipe was chosen by Gretchen of Canela & Comino.

Lenox Almond Biscotti = YUM!!!

This was my first time making biscotti. The cookies are twice-baked to get that famous crunch biscotti is known for. For the first baking, the dough is formed into two logs. The dimension of the logs should be 1.5 inches wide by 12 inches long. Well, I don't think I made mine narrow enough. They might have been 2 inches wide, maybe 2.5 (yikes). I didn't measure and I didn't think it would be a problem because I didn't understand that the dough was going to spread. And spread and spread. I even thought as I was forming my logs that these were going to be some short biscotti cookies. Then I shrugged my shoulders and told myself that they'll still taste good.

See how flat it came out? The logs actually came together in the middle. Next time I will pay more attention to detail. I was going to bake another batch yesterday to attempt to get closer to the traditional biscotti shape, but I had some shopping to do and there wasn't enough time when I got back. Take #2 will happen soon though. I'm thinking that if I put the logs into the fridge for 30 min. before baking, it will help control the spreading in addition to making them narrow enough.

After baking the logs for 15 min., you take them out and let them cool for 30 min. Then you cut them into individual cookies and bake for another 15 min. For the full recipe, go visit Gretchen's blog or buy Dorie's book Baking: From my Home to Yours.

These were light, crunchy and flavorful. I followed the original almond recipe with these, but I can't wait to try other variations. Like black pepper for one, adding pumpkin spices for another, and dried cranberries and pecans. The possibilities are endless! You can see what other creative TWD bloggers did by clicking here.

These are great by themselves and even better with tea or coffee. I gave mine to my brother-in-law (it was his b-day). I did manage to keep a few for myself, which are long gone. So another batch is definitely necessary!

9 comments:

Lori said...

Chilling before baking is a great idea - mine spread too, but I'd made my logs pretty skinny so it turned out ok. But don't they taste wonderful?!

n.o.e said...

The chilling did help mine to not spread, also I made the logs pretty slim. I agree that they are great, and I'll bet yours made a huge birthday hit! I've been giving away a LOT of baked goods since TWD...
Nancy

Peggy said...

Mine came out a bit flat too, but they still tasted great. I didn't chill so maybe I should have. Yours look great though! I'm sure they made a great birthday present!

Gretchen Noelle said...

Wonderful job for your first time. I am sure you will be even happier after a second batch. Thanks for participating!

Barbara said...

Glad you liked them. We did too, they're on the "bake again" list!

Amanda said...

i remember doing a double take when i saw it said 1.5". I thought, how is that possible? But I did it anyway, followed the recipe to the T. Mine came out pretty good, the flavor was awesome. These will be a nice Christmas gift for teachers and mail carriers!

Shari@Whisk: a food blog said...

It was my first time making them too. They were delicious! Great job on your first ones too!

Anne said...

Chilling sounds like a great suggestion- yours look wonderful!

AmyRuth said...

I like the coffe and tea accompaniment as well. Yours look delicious.
AmyRuth