This week’s selection of the Lenox Almond Biscotti came from Canela & Comino, which means that this blogger is the only TWD participant who will post the entire recipe (that’s the rule that we all agreed to when we signed on for this wild ride). I highly recommend that you run there and print it now because I may never order hermetically sealed biscotti at a coffee shop ever again. These are that good.
I prepared the dough as Dorie suggested in the recipe and then formed it into two logs on my cookie sheet. They seemed really skinny for biscotti, but I went along with it. The dough was quite sticky, as the other bloggers had suggested earlier in the weekend, so I chilled the logs before I baked them. Nevertheless, the dough spread like hot gossip on Monday morning, and nearly filled the whole baking sheet. I added 10 minutes to the cooking time before I took them out to cool, slice and line up like soldiers for the second bake (biscotti means “twice baked”, you know).
The best part about this was that the book says to cut off the ends of the loaves, so I ate them before the inside pieces took their second trip to the oven, and they were delicious! I can’t wait to eat the rest tomorrow. I’m thinking a nice cinnamon tea with honey would be the perfect pairing. Or maybe a tall glass of cold milk with a little Starbucks liquor. For dunking.
Others have recommended that these would be nice dipped in chocolate. I honestly don’t think they need it, but it would make for a nice holiday presentation. Maybe add mini chocolate chips to complement the almond flavor. But seriously, it doesn’t need it.
Good job, Dorie!