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!