Long ago (2008! Ages! Eons!) Tuesdays with Dorie made lenox almond biscotti. Biscotti are a twice-baked cookie, typically dunked into coffee. I have always been rather confused by biscotti. It seemed . . . dry. Why would I want a dry cookie? I discovered the joy of pairing a crisp, delicious cookie with coffee or tea a few years ago and have been hooked ever since.
Flipping through Baking: from My Home to Yours this recipe caught my eye as I was interested in making my own biscotti. Plus, they seem like a fabulous gift since they last quite a while and you can use whichever flavor combination you wish. They also come together quite easily with pantry staples. I used pecans rather than almonds as that’s what I had on hand. I had some trouble telling if the first baking period was finished since mine didn’t seem to change color at all. I took the cookies out at about the latest recommended time and they were fine. Also, getting them off the silpat after the second bake was a bit difficult and I had some crumbling which fell into my mouth somehow.
These are crisp, light and delicate with some pleasant texture due to the inclusion of cornmeal. You can do basically anything with the core recipe. If you like biscotti, you will like these. Please visit Canela & Comino for the recipe.
