TWD - Lenox Almond Biscotti

Today's recipe is brought to you by Gretchen from Canela & Comino, and can be found on pages 141-143 of Baking: From My Home to Yours.


These were not at ALL like biscotti I have made in the past; the dough was very wet and they spread quite a bit on the baking sheet. Other bakers reported the same thing so surely I didn't do it by accident?? ;)



My Big Fat Lenox Biscotti

The biscotti are studded with sliced almonds and have a very strong almond/sweet flavor due to 1 1/2 teaspoons of almond extract. They also have an addition of cornmeal, which is very unusual.

I didn't care for either of those additions, finding the extract too cloying, even after baking, and the cornmeal was left in my mouth long after eating the biscotti. It just felt gritty. I really expected it to bake into the dough more.

I'll stick with my tried-and-true recipe that I always give out at Christmas time from Martha, Cranberry-Pistachio Biscotti.