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Almond Biscotti

March 25, 2008
desserts_almondbiscotti_1.jpg

Have you ever made one recipe just as an excuse to try another?

Let me explain. I had been eyeing a red wine poached pear recipe for some time, and finally got around to making it last week. That post will be coming shortly. The part of the poached pear recipe that really caught my eye was that it suggested you crumble almond biscotti over the top…and though I like almond biscotti, I don’t usually keep any around (that honor goes to my favorite chocolate biscotti.)

So, then, it was Dorie to the rescue! I’d bookmarked the Lenox Almond Biscotti in BFMHTY, and this would be the perfect reason to try them out.

They’re a deliciously addictive biscotti: studded with sliced almonds, subtly and pleasantly crunchy with cornmeal. With the almond flavoring they’re like light, crispy sugar cookies in biscotti form. The perfect accompaniment to a cup of afternoon tea!

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Besides the poached pears, I also want to try using these to make a variation on a salad I used to order at a restaurant back in Boston — it had warm goat cheese rounds coated in almond biscotti crumbs, served over greens with some fresh raspberries and spiced pecans. Mmmm, I’m drooling just thinking about it!

But until I get to that, the biscotti are really terrific on their own, and believe me, delicious crumbled over the poached pears: stay tuned for that post!

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Lenox Almond Biscotti

From Baking: From My Home to Yours by Dorie Greenspan

Ingredients
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup yellow cornmeal
1 stick (8 tbsp) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 1/2 tsp pure almond extract
3/4 cups sliced almonds, blanched or unblanched

Directions

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

In a small bowl, whisk together the flour, baking powder, salt and cornmeal.

With an electric mixer, beat the butter and sugar together on medium speed until smooth, about 3 minutes. Add the eggs and continue beating, stopping occasionally to scrape down the bowl, until incorporated — about another 2 minutes. Beat in the almond extract. Turn the mixer speed down to low and add the dry ingredients, mixing just until they’re incorporated. Scrape down the sides of the bowl, add the almonds and mix again just until the almonds are distributed throughout the batter.

Divide the dough in half and using your hands, form each half into a log about 12 inches long by 1.5 inches wide. Place the logs on each side of the baking sheet. Bake until they’re golden and still soft and springy to the touch, about 15 minutes. Remove the sheets from the oven and let the logs cool on the baking sheet for 30 minutes.

Slice each log on an angle into 3/4 inch thick slices. Separate them a bit on the baking sheet; let the slices stand up on their bottoms rather than setting them over onto their sides. Return the baking sheet to the oven and bake at 350 for another 15 minutes, until they’re golden and firm.

Transfer biscotti to a cooling rack to cool completely.

Makes about 20-30 cookies, depending on how thickly you slice them.

4 Comments leave one →
  1. March 25, 2008 10:56 am

    That sounds amazing. I think it would also be good crumbled over ice cream or incorporated into it.

  2. March 25, 2008 4:27 pm

    Interesting that the biscotti was paired with cheese and with pears. I have always just thought of biscotti for, well, biscotti. Now I am thinking outside the box.

  3. March 25, 2008 6:11 pm

    I tried these! ^^ added cinnamon and cranberries and they are delicious!😀 a really good base recipe suitable for all yr needs indeed! ohhhhh~ i am most certainly looking forward to yr poached pears!

    Amanda

  4. March 26, 2008 7:15 am

    N. & J., thanks! I can vouch for their deliciousness crumbled over ice cream.🙂

    Gretchen Noelle, I usually only eat biscotti solo, too, but having it in that salad and over the pears is really delicious!

    Amanda – yum! I saw all the variations Dorie lists and am going to try some next time.

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