TWD: Lenox Almond Biscotti

by Holly on October 14, 2008


This week’s TWD pick was for the Lenox Almond Biscotti as chosen by Gretchen of Canela & Comino. I must say a heartfelt thank you to Gretchen because I have been meaning to make biscotti for a while now, but never get around to it.

I have to admit, I wanted to make it more out of curiosity, not so much out of a great love of biscotti or anything. All the biscotti I have had before now has been pretty much drier than dust and tasted about the same. I know that biscotti is supposed to be dry and firm, I don’t believe that it was ever intended to translate to being so rock hard that the edges could cut the roof of your mouth. Either way, I’ve just never been a big fan and kind of wondered what the fuss was really all about.

So, again, thanks to Gretchen and of course, Dorie, now I know what the fuss is about. I also know I will never try to purchase biscotti again – I’ll just make it myself. The recipe is absolutely delicious. The dough was sticky and a little difficult to work with, but I solved that by dumping the dough into a gallon plastic bag and cutting a large hole in one corner to pipe the dough out onto the sheet in the logs as directed.


I actually doubled this recipe to make quite a bit of biscotti, which were actually smaller than what I thought they might be. I realized making these for Aidan’s school was a bit of a gamble since I didn’t know what to expect. I decided to just trust in Dorie and everyone loved them. I just figured that the fact that it was a Dorie recipe gave me confidence to just go for it and make these as their little gift.

I also altered the recipe a bit, mainly because I didn’t realize I didn’t have enough cornmeal. I subbed a bit more flour and some ground toasted almonds in place of the remaining missing cornmeal and it seemed to work out just fine. I also used half brown sugar in the biscotti, mainly just because when it comes to sugar I really love brown sugar!


Anyway, this recipe is a real winner and I will definitely make it again often. I enjoyed mine once baked, twice baked and even dipped in hot chocolate a couple of days later. I even made more since then and am hoping to just keep some on hand.

Make sure to check out the Tuesdays with Dorie blogroll to see all the other yummy biscotti out there today!

As always, you really should get the book (and if you want to play along with the TWD group, get it before Oct. 31st! )

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Manggy October 14, 2008 at 7:19 am

I think you did an excellent job with it– they look perfect! I’ve never even done them before! I’ve seen them being made on television and the dough looked like the most unruly thing ever so I decided it wasn’t worth it, heh 🙂 But of course, I’ll have one of yours any day 🙂

Marthe October 14, 2008 at 8:00 am

Your biscotti look great!! I’m going to remake them tonight: I didn’t like the first batch, the almond was too overpowering and the rest of the biscotti was too grainy!

Peabody October 14, 2008 at 9:36 am

You and I had the same modification…less cornmeal. Looks good. Glad they went over well.

SiHaN October 14, 2008 at 10:29 am

oh darn. u mean the subbing of the flour and almond meal worked? gosh.. then i should have tried that instead. haha.

Great job with those biscotti anyway! looking lovely!

Lori October 14, 2008 at 10:57 am

what a great idea, piping the dough!! it was really sticky, but if that’s what it takes for such good biscotti, it’s ok by me. your biscotti look wonderful…

Cristine October 14, 2008 at 11:16 am

Your biscotti looks yummy! I will have to try it with brown sugar next time! 🙂

chocolatechic October 14, 2008 at 12:47 pm

I have always heard that biscotti was dry and hard, that is one of the reasons that I had never tried it before.

I love it.

CB October 14, 2008 at 1:09 pm

I am with ya on not trying it for the “cutting roof of mouth” factor. I think thats why I never had one before. I love the idea of adding brown sugar! I am a bit of a brown sugar freak myself. HAHA. Great job!
Clara @ iheartfood4thought

Prudy October 14, 2008 at 1:17 pm

I love that gorgeous ribbon on your biscotti. It looks delicious with a nice cup of cocoa. Congrats on the pie challenge!

vibi October 14, 2008 at 1:52 pm

Well you’re like me, with the discovery of making your own biscotti… so happy with the outcome, you’d be ready to make some more and give them out for Halloween! LOL LOL
Okay… I’ll stick to bubble gum! And that’s not because your biscotti don’t look good… as they are pretty much perfect!

Maria October 14, 2008 at 2:31 pm

I bet dunking these in hot cocoa is an extra special treat! YUM!

Engineer Baker October 14, 2008 at 3:35 pm

Wow, a double batch?! That’s a lot of biscotti! They look wonderful though, and I’m glad you were pleasantly surprised.

Gretchen Noelle October 14, 2008 at 4:50 pm

I love the idea of adding the brown sugar, I think I am coming to love it more and more as well! You did a terrific job – glad you got to bake biscotti for the first time!!

Madam Chow October 14, 2008 at 5:22 pm

I agree -a great recipe. Suggestion you might want to try: to get longer biscotti, cut the slices on an angle.
Madam Chow

kim October 14, 2008 at 5:24 pm

they look lovely! great idea to pipe the logs, too. i’m glad your double batch turned out well (i halved mine, i have no faith!)

Rachel October 14, 2008 at 6:26 pm

Your pictures are lovely! I too love brown sugar–I will try adding some to mine next time!

Erin October 14, 2008 at 7:24 pm

This looks great! I love the way you tied them with a ribbon 🙂 I have never been a biscotti person, but wanted to make them out of curiosity, just liked you. I can’t wait to keep trying different versions!

Mary Ann October 14, 2008 at 10:40 pm

They turned out looking lovely!

SUGAR BETTY October 15, 2008 at 1:21 am

The ribbon around the biscotti was a nice touch! Me likey! Good job and thanks for sharing your experience. I did not make the biscotti this week since I am not a fan, but I will rejoin for next week’s TWD. Will visit again soon.

Tammy October 15, 2008 at 1:40 am

biscotti would be perfect with that hot chocolate! You are right, totally different to store bought!

Em October 15, 2008 at 2:38 am

Yours looks REALLY great!!!

The Food Librarian October 15, 2008 at 3:53 am

Love the ribboned biscotti! Yours look soooo tasty! I want a cup of hot chocolate right now.

Linda October 15, 2008 at 3:59 am

Really smart move with the piping bag…this dough was a sticky mess!

Glad to hear that this recipe has made you a biscotti convert! These photos are biscotti perfection!!!

steph- whisk/spoon October 15, 2008 at 6:41 am

a great biscotti experience for you–they look wonderful! and i like your brown sugar sub!

Kayte October 15, 2008 at 6:22 pm

Oh, I thought these looked way way more desirable than anything that came out of my oven this week, and then you HAD to go an tie a ribbon around them…right over the top. Very nice. And, after a little more practice to get as good as you, I am not buying biscotti any more either as the flavor was really wonderful. Yours look great.

TeaLady October 15, 2008 at 11:15 pm

I have yet to find a bad photo on your site. It is glorious. The biscotti looks yummy. Almond meal instead of some of the cornmeal would be a great way to enhance the flavor. Great adjustment. They look delish!

LyB October 16, 2008 at 1:27 am

Those are your first biscotti? They look perfect! Isn’t homemade always better? 🙂

Rebecca of "Ezra Pound Cake" October 16, 2008 at 1:29 am

Can’t wait ’til it gets cool enough for hot chocolate here. Piping the dough was a really good idea. Such a whack on the side of the head.

pinkstripes October 16, 2008 at 2:54 am

I loved this recipe too. Your biscotti look great, especially in the first picture. Yum!

Liliana October 16, 2008 at 10:10 pm

Your biscotti came out fabulous! Once you make your own, you will never buy them again.

~Kimberly October 16, 2008 at 11:30 pm

One word….GORGEOUS!

Jaime October 17, 2008 at 3:05 am

i was curious about these too ….and was pleasantly surprised! your biscotti turned out so beautifully

Shari@Whisk: a food blog October 17, 2008 at 3:30 am

You’re so smart to use a piping bag with this sticky dough!

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