It’s Tuesday! Time for another exciting Tuesdays with Dorie recipe. This week’s recipe is Lenox Almond Biscotti. The recipe was selected by Canela and Comino . The full recipe can be found on their site or by purchasing the ever popular book Baking: From My Home to Yours by Dorie Greenspan.
I’ll be the first to admit I wasn’t thrilled to see this as the recipe this week. I’ve never been a big fan of biscotti. I love coffee but I’ve never seen the appeal of eating a dried piece of dough with it. I decided to make it anyway because I have several friends who do enjoy biscotti so I thought Bo and I could take it to them when we stop by this week. However, after tasting this biscotti, I’ve changed my philosophy. These were easy to make and surprisingly good. This recipe far surpassed my expectations!
The first step is to combine the butter, sugar, and eggs and whip until creamy. Meanwhile, whisk together the dry ingredients. Yum – cornmeal!
Next, add the dry ingredients to the wet ingredients and finally mix in the almonds. I threw the biscotti logs in the oven and then let them cool before cutting into individual chunks.
Then you bake the biscotti again.
The final stage is to try it with a cup of coffee. And I have to admit, a few less will be delivered to my friends, because they are already mingling in my gullet.
Meanwhile, whisk together the dry ingredients. Yum – cornmeal!