I usually turn up my nose at biscotti. It’s never been my favorite cookie. But as I was looking at the recipe for Lenox Almond Biscotti, I thought of the sliced almonds and almond extract. I like those.
And then I thought about dried apricots. I like those, too. Together they were going to change my mind about biscotti.
The dough is pretty sticky and tastes really, really good. I liked the addition of cornmeal. (We like cornmeal cookies around here.)
I made my two logs, as directed, and anticipated what I was sure would be biscotti perfection.
And then I took them out of the oven…..
They had spread all over the place.
I tried to salvage them. They were thin and hard to slice. After the second baking they were still soft in the middle. The best part, besides the failure in appearance and making them into perfect biscotti, was the taste. They did taste better than any other biscotti I’ve tasted.
We ate them all up before I could take a picture of my crumbling, almondy biscotti.
So I made another batch. And I thought I would be smart and leave out one of the egg whites–just use 1 whole egg and 1 yolk. (I had consulted another recipe.)
That was a mistake. Sure, the dough did not spread very much, but it also didn’t cook in the middle.
My baby started screaming in the midst of my frustrating second batch and I forgot all about the two logs browning (or should I say, blackening) in the oven–that is until I smelled them burning.
They looked horrible; the inside was more like a spongy pound cake instead of a cookie and the outside was hard and darkened. To remedy it, I sawed (literally–SAWED) through the logs and put the slices on a baking rack. I put them into a 200 degree F oven for a bit to dry them out.
Sure. They look decent, right? But trust me, the only way the second batch could be eaten was soaked in herbal tea. (My kids wouldn’t even eat them!) And then you had to try to chew your way through the leathery brown apricots. (Bleh.)
Verdict: I should stick to chocolate chip cookies and we’ll all be happier.
Lenox Almond Biscotti
from Baking: From My Home to Yours
1 1/2 c. flour
1 1/2 t. baking powder
1/4 t. salt
1/2 c. yellow cornmeal
1 stick butter, room temperature
1 c. sugar
1 1/2 t. almond extract
3/4 c. sliced almonds, toasted
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Whisk together flour, baking powder, salt and cornmeal. In the bowl of standing mixer, beat butter and sugar until smooth, 3 minutes. Add eggs and beat, scraping bowl occasionally, 2 minutes, until light and smooth. Beat in almond extract. Add dry ingredients and blend just until flour is incorporated.
Scrape out half of dough onto one side of baking sheet and use a spatula and/or lightly floured fingers to mold into a log 12 inches long and 1 1/2 inches wide. Be careful to keep the dough narrow at this point because it will spread during baking. Repeat with rest of dough. Bake 15 minutes, until logs are light golden and firm to the touch. Move to cooling rack and cool 30 minutes. Keep oven on.
Using a spatula, move one log to a cutting board and, using a serrated knife, trim ends and slice into 3/4 inch-wide slices. Place cookies back on baking sheet, cut side down. Repeat with other log. (All biscotti should fit on one large baking sheet- you can place them fairly close together since they won’t spread). Bake 10 minutes, turn biscotti over and bake 8-10 minutes, until golden brown. Cool on racks and store in an air-tight container.