Tuesday, October 14, 2008

TWD - Lenox Almond Biscotti


It is Tuesday with Dorie again, and this week, Gretchen of Canela & Comino is our host. She has chosen Dorie's Lenox Almond Biscotti, with the Lenox being the name of the establishment where these biscotti were created.

I have never made biscotti before, and I was a therefore a little unsure of what I should be looking for at various stages of the baking process to ensure that it was all going OK. For example, when baking the logs during the first round of baking, Dorie said they should be "springy" at the 15 minute mark - mine seemed a little wobbly, so I left them in for another 5 minutes, but the logs were still soft in the centre rather than springy at the end of that time. I am also used to very thin biscotti, so I was a little trepidatious about the fact that Dorie's biscotti seemed to be rather wide (3/4 inch). However, they tasted good - I ate the offcuts from the first round of baking, as I could not bear to throw such delicious produce away.

To add a bit of interest, I added 1/3 cup dried sour cherries to my biscotti as well as the almonds. Overall, t
hese are very good, although I think that I would make them thinner next time.

Thanks to Gretchen for hosting TWD this week. You can check out all the other TWD members' biscotti at the blogroll
here.

15 comments:

Ivy said...

They look great and sound delicious with sour cherries and almonds.

Tammy said...

your biscotti looks great. I made mine a bit thinner, but then it wouldnt stand up like soldiers!!! I bet the sour cherries went well with the almond

Susan from Food Blogga said...

I know what you mean. It seems everyone has different words to describe the various stages of biscotti making. My mom leaves hers in the oven for a long time after they're baked which helps them get really crunchy. I love them like that.

Arfi Binsted said...

Looks nice, Gaye. You've been busy baking lately. I shall catch you up hehehe

Barbara said...

Mine flattened out too. Yours look great!

Melissa said...

I love the idea of putting in sour cherries. Yummy!

The Caked Crusader said...

ooh, these are just crying out to be dunked in a steaming, frothy mug of hot chocolate!

The Blonde Duck said...

It looks wonderful!

Gretchen Noelle said...

These did seem to bake up differently than other biscotti that I have made. Love the sour cherry addition! You did great with your first biscotti bake!

Rachel said...

Sour cherries sound delicious! I too had never made biscotti and was a little worried (how do you stand cookies up like a marching band??) but they still turned out okay.

Marthe said...

I think almost everyone had problems with the spreading out... But the biscotti still tasted great!! Yours look really good!

Rosie said...

Your biscotti looks wonderful. Another great bake from TWD

Rosie x

Dee said...

Gaye, the dried sour cherries are a great addition. Wonder if I can scare them up here, hmm...

pinkstripes said...

Yum! Your biscotti look delicious.

Cakelaw said...

Thanks Ivy - I liked the cherries too.

Hi Tammy, I was worried about the soldier thing too - but I then realised why Dorie said to cut them so thick!

Hi Susan, I like crunchy biscotti too.

Hi Arfi, This week has been nuts - no time to be a good blogger this week!

Thanks Barbara.

Hi Melissa, the cherries were a happy accident.

Yum Crusader - bring on the hot chocolate.

Thanks Blonde Duck.

Thanks Gretchen - this recipe was a delicious choice.

Hi Rachel - I thought the same, but somehow it worked!

Thanks Marthe.

Thanks Rosie - I am liking TWD so far.

Hi Dee, good luck with finding the cherries. (Let me know if you can't and I can help.)

Thanks Pinkstripes.

Thanks