Tuesdays with Dorie: Lenox Almond Biscotti
October 14, 2008 at 4:28 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 60 Comments
Is this picture ridiculous? Of course I did not store the Lenox Almond Biscotti I made for TWD in this jar. I couldn’t close the lid without destroying them. That would be dumb, possibly even self-defeating. I just need better props.
Anyway, we have Gretchen of Canela & Comino to thank for this week’s recipe choice. I knew before baking these biscotti that they would go over well. R, being the good half-Sicilian that he is, loves crunchy, almondy Italian bakery cookies.
You probably know that biscotti are sturdy, crunchy and “twice baked”…they first go into the oven as large log to set the dough, and then again when that dough is sliced into individual cookies. During the first bake, my biscotti log certainly spread, as I knew it should, but it didn’t poof. The finished product was much flatter than I expected or hoped. I decided to cut them a little wider to compensate for their sad, deflated look. I must have done something screwy, because I’ve seen others make this recipe with picture-perfect results. I was kind of pissed at myself, but they tasted *fantastic*, so I got over it soon enough.
I definitely had to increase the times for both the the first and second bakes…I can’t really tell you how much extra time I added, but for the first bake, I left the log in the oven until it no longer had visible raw spots. For the second bake, I made sure the slices were crisped through before taking them out of the oven.
I followed Dorie’s cue to add a couple extras to the dough…a big pinch of cinnamon (that was for Gretchen, although I chickened out on the cumin!) and a handful of white chocolate chunks (there is still a tiny bit left in the bag). The full amount of almond extract sounded quite overpowering, and too much can be a little artificial-tasting, I think, so I did choose to go skimpy on that. Also, I used slivered almonds instead of sliced, because that’s what’s I had.
The finished cookies were crunchy and craggy– perfect with coffee, or with ice cream! Quite sweet, too, but then again I did add white chocolate. The cornmeal in the recipe gives a golden boost to the color of the cookie dough, and a rustic, gritty crunch (which I like, but I know some aren’t crazy about).
For the recipe, look in Baking: From My Home to Yours by Dorie Greenspan (she also has it here on NPR’s website) or read Gretchen’s post. Don’t forget to check out the TWD Blogroll to see what over 250 other people had to say!
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a whisk and a spoon 
Mine came out flat too. I’m thinking about doing a second batch today, making the log thinner to compensate for the spreading,and possibly chilling the logs before baking so that maybe they won’t flatten out so much. Yours look delicious. I wish could eat one right now, but I gave my first batch away.
Comment by Annette— October 14, 2008 #
What you talking about? Your biscotti look perfect! I totally should have added some white choco chips too. Yum. Great job!
Clara @ iheartfood4thought
Comment by CB— October 14, 2008 #
these look great. I love the crunchiness of the almonds . I m an almond fan 🙂 I like the top photo too
Comment by snooky doodle— October 14, 2008 #
The photo is LOVELY, not ridiculous – and the biscotti is divine :0)
Comment by VeggieGirl— October 14, 2008 #
they look great! i don’t think the pic is ridiculous… you can see more of the cookie since they are sticking out 😉
Comment by kim— October 14, 2008 #
yum, I bet those white chocolate chunks were great!
Comment by Tammy— October 14, 2008 #
Lovely! These look great and who cares if they don’t fit in the jar! 😉 Mine are in the oven now!
Comment by food librarian— October 14, 2008 #
Mine spread a lot more than some previous types of biscotti I’ve made too, but I think it was the higher fat content in these. Even though you couldn’t store them in the jar, they look pretty adorable in it 🙂
Comment by Caitlin— October 14, 2008 #
Those turned out lovely! I love the props too! 🙂 Mine are much lighter due to not baking long enough!
Comment by Karen— October 14, 2008 #
Actually, I think plenty of people had the exact experience you did – some may have had picture perfect results, but I doubt most did. Yours look so delicious!! I love a rustic look in biscotti. Too perfect (a la Starbucks) = not so tasty.
Comment by Lori— October 14, 2008 #
i have made these before when i first bought the book and had the same similar flat, doughy results. i still have to make mine tonight and hopefully they will come out better the second time around!
yours still look great though and i bet they tasted great too. and i love the photo of them in the mason jar!
Comment by mimi— October 14, 2008 #
Yours look great! My logs flattened a lot too, but I thought that they are supposed to do that, they tasted great!
Comment by noskos [Living the Life]— October 14, 2008 #
they look pretty yummy to me! Love the prop work 🙂
Comment by NayC— October 14, 2008 #
They look beautiful! I had to extend the baking time too- by a lot! I love how you added the white chocolate chips.
Comment by Erin— October 14, 2008 #
Smart move going easy on the almond extract…i used amount indicated in the recipe, and thought it to be a bit much.
Like you, I totally loved the crunchy, cornmealy texture. 🙂
Comment by LInda— October 14, 2008 #
oh i didn’t get to do this. did a rewind instead because of the dry spell of cornmeal. But these look great. and to those who have added white chocolate chips.. fantastic!!!
Comment by Sihan— October 14, 2008 #
Your biscotti look great! I had problem with the spreading, too. But like you said, the taste was great. And I liked the cornmeal, too.
Comment by Di— October 14, 2008 #
Oh, I think the jar is darn cute anyway! I think I’ll try some cinnamon next time. Great job!
Comment by Holly— October 14, 2008 #
Lovely looking biscotti. I think I have to wait for the boys to get older to prop my photos. They just get so excited to see the food, they don’t care about me trying to get a pretty photo. Well done you.
Comment by andreainthekitchen— October 14, 2008 #
I love your prop! They look lovely!
Comment by HoneyB— October 14, 2008 #
ce n’est pas ridicule dans le pot , je trouve ça vraiment cute..ça fait ” champêtre ” 🙂
Comment by isabelle— October 14, 2008 #
I agree, these ARE good. Yours look so golden and crunchy and sweet. The jar is adorable. I couldn’t find anything to stack mine in because they are so small.
Comment by Nancy (n.o.e.)— October 14, 2008 #
Woman, are you stark raving mad? These look perfect and even moreso in that jar! Your food always looks fit for the Gods.
Comment by Erin— October 14, 2008 #
Bravo Steph! What beautiful golden colors to surround those perfect biscotti!
Comment by Vibi— October 15, 2008 #
The biscotti look fantastic and delicious. My family tends to like the things I bake that don’t look so perfect…go figure.
Comment by Camille— October 15, 2008 #
Your biscotti looks perfect, dry and crunchy! Love the prop it is perfect!
Comment by Christine— October 15, 2008 #
I copied your cute way of presenting biscotti, since I saw it in August, for Cookie Carnival. Hope you don’t mind. I did give you the credit though, and mine don’t look as cute as yours.
Your biscotti turned out beautifully, I love the deep color!
Comment by Mary Ann— October 15, 2008 #
Beautiful color. Mine were a tad underbaked. I really enjoyed the crunch of the cornmeal as well.
Comment by Jules— October 15, 2008 #
Yours look so lovely.
Comment by chocolatechic— October 15, 2008 #
I also liked the rustic texture and appearance of these biscotti. Yours look great!
Comment by Kimberly— October 15, 2008 #
LOVE the white chocolate addition! These were absolutely incredible! I love your photos!
Comment by Teanna— October 15, 2008 #
They look divine. Now I have an idea of what to do with the last of my white chocolate.
Comment by Landa— October 15, 2008 #
Mmmm…cinnamon, almond and white chocolate? That all sounds delicious together! Yum!
Comment by Gretchen Noelle— October 15, 2008 #
What? Am I looking at the right pictures? I don’t see sad or deflated anywhere! All I see biscotti that are really making me want to make this biscotti again! And I think they look great in that jar, too!
Comment by Cathy— October 15, 2008 #
Your biscotti look wonderful! Of course! Much, much nicer than my crumbs!
Comment by Marie— October 15, 2008 #
Whatever! I love the jar picture – in fact, before I even read what you wrote about it, I was thinking to myself how much I liked that first picture! Your biscotti look fantastic…I really loved these!
Comment by Amy (Sing for your supper)— October 15, 2008 #
wow, these look yummy…like they won’t break my teeth *grin*
Comment by Judy— October 15, 2008 #
I love your picture of the biscotti in the jar and yours look WAY better than mine.
Comment by Lisa— October 15, 2008 #
Love your picture and why put the lid on? They won’t last long enough to store in the jar,lol. Nice job!
Comment by Robin— October 15, 2008 #
Awwww, I love the pics! Nothing wrong with them being in the jar. The biscotti looks great. I didn’t make any this week since I am not a biscotti fan, but you may have converted me! 😉
Comment by Sugar Betty— October 15, 2008 #
These look fantastic. White chocolate!! Shazaam!!! These probably tasted as great as they looked. Great pics.
Comment by teaandscones— October 15, 2008 #
They look delicious! I thought the recipe came out pretty good for my first time making these.
Cherie
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Comment by craftyjuicebroker— October 15, 2008 #
Yours are totally picture perfect!! I love the up close texture photos. I’m not a huge biscotti person, but I would definitely eat one of these!
Comment by Sues— October 15, 2008 #
I don’t know what you’re talking about – They look great to me! 🙂
Comment by BitterSweet— October 15, 2008 #
Your biscotti have a gorgeous texture and color. You should definitely try cumin. It is a great spice to use in baked goods, but prefer it toasted a bit before grinding. It seems like a savory thing, but cumin plays with sweet really well.
Comment by Carol Peterman— October 15, 2008 #
Might not have been able to keep them in that jar, but they look damn good in there! NOM NOM NOM!
Comment by Mike— October 15, 2008 #
I love your photo of them sticking out of the jar! These were my favorite TWD recipe so far! I like your idea of adding white chocolate to them.
Comment by Shari— October 15, 2008 #
They look great. I love how golden they are!
Comment by Jodie— October 16, 2008 #
I love how yours turned out! They look so perfectly browned and crunchy. The photos are lovely too. Excellent work!
Comment by Susan at Sticky,Gooey,Creamy,Chewy— October 16, 2008 #
Your came out beautiful! Mine didn’t puff up too much either, but I still loved them. I followed the ingredients to the T and to my delight, the almond was not overpowering, but quite delicious.
Comment by Amanda— October 16, 2008 #
they still look great. mine poofed a little, not a lot
Comment by Jaime— October 16, 2008 #
I think your biscotti look great!! I absolutely loved these and also added cinnamon to mine
Comment by Marthe— October 16, 2008 #
The jar shows how fabulous your biscotti looks! Absolutely delicious!
Comment by Heather B— October 17, 2008 #
I love how you photoed them. As well, great flavor combinations – love white chocolate and with cinnamon, it is almost like mexican chocolate!
Comment by Chez US— October 17, 2008 #
Love your up close photos. Just want to steal one and crunch into it with some tea. Yum Yum
Kinda thought the extract might be overpowering, but, I tried it and loved it. So when feeling brave, give it a try sometime.
Great Job
AmyRuth
Comment by Amy Ruth— October 17, 2008 #
you always take the most amazing pictures! and your biscotti looks great even if its not as high as you would have liked. 🙂
Comment by Gigi— October 17, 2008 #
Ooh, you used the same kilner jar prop as me when I made choc/chip Biscotti a couple of weeks ago! Yours looks really delicious!
Comment by cocoakisses— October 17, 2008 #
I liked the cornmeal too (and was surprised by all of the negative comments). Anyway, I think your biscotti picture looks fantastic!
Comment by Jacque— October 18, 2008 #
They look great to me – I’d gladly have one. Food styling is a funny thing isn’t it – we tie ribbon around things, pose them next to fancy china etc then stick them in the not-so-photogenic but oh so practical Tupperware container.
Comment by Cakelaw— October 18, 2008 #
Ciao ! Your cookies look good and not too flat ! next time I’ll chill them a bit to prevent spreading an maybe I’ll made three logs !
Comment by natalia— October 19, 2008 #