Sunday, August 29, 2010
Lenox Almond Biscotti
Greetings! The last post and this post are actually ready since two weeks ago. I apologize. Total lag on my part.. BUT wait! The reason why these were not up at once was because I was on a road trip to Canada for the past two weeks. To sum up the road trip in two words .. good times :D We traveled a total of 2950 miles and stopped by San Francisco, Napa Valley, Seattle, Oregon, Sacramento, Vancouver, and Victoria Island. Loads of fun and photos taken!
With about three weeks of summer left, here I am.. slowly recovering and adjusting back to my relaxing summer vacation mood from the hectic traveling mode. I am also finally doing my job to publish these belated posts in a timely manner. Here, I present you Lenox Almond Biscotti!
Lenox Almond Biscotti
recipe from Dorie Greenspan's Baking: From My Home to Yours
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup yellow cornmeal
1 stick (8tablespoons) unsalted butter, at room temp
1 cup sugar
2 large eggs
1 1/2 teaspoons pure almond extract (I subbed it with vanilla extract)
3/4 cup sliced almonds, blanched or unblanched
*I like to halve all the ingredients and work with only one log each time I bake these! It ensures freshness! Fyi, the biscotti can be kept at room temperature for about a week.
1. Preheat oven to 350F
2. Whisk flour, baking powder, salt and cornmeal together.
3. With stand mixer at medium speed, beat butter and sugar together for 3 minutes until very smooth. Add the eggs and continue to beat for another 2 minutes until mixture is light and creamy. Beat in almond extract.
4. Reduce mixer to low and add dry ingredients, mixing only until they are incorporated.
5. Toss in the almonds and mix just to blend.
6. Divide the dough in half. Roll each dough into 12 inches long and 1 1/2 inches wide log.
7. Bake for 15 minutes or until logs are lightly golden but still soft and springy to the touch. Transfer to rack and cool for 30 minutes.
8. With a long serrated knife, cut the logs into 3/4 inch thick slices. Stand them up on the baking sheet and bake the biscotti for another 15 minutes in 350F until they are golden and firm.
9. Cool& enjoy.
These little cookies were made on the night before I went on that road trip with my family hoping to share it with my lovely cousins in Victoria Island. The biscotti made there safely and I think my cousins liked it?(: Hehe. I personally liked these biscotti more than the chocolate peanut ones. Texture- wise, these were softer yet crunchy and not rock solid. Flavor- wise, these were lighter and have a subtle sweetness to them. I am keeping this recipe and going to play around with different variations of ingredients (dried fruits?) next time.