Tonight I tried to make biscotti for the first time. I don’t eat biscotti so I’ve never had a strong desire to make it. That said, I wanted to bake something tonight and knew I’d be giving it away to someone as it wouldn’t get eaten in our house. This biscotti recipe jumped out at me so I gave it a shot.

I wouldn’t say it was a complete failure, but as far as appearances go, it definitely wasn’t entirely successful! Even if I tried the biscotti I wouldn’t know if it was any good since I don’t have any basis for comparison. Therefore, I really can’t comment on taste. I’ll have to post an update when an opinion is rendered…

This recipe is from a new cookbook I picked up last week called Baking: From My Home to Yours, by Dorie Greenspan. It’s an absolutely gorgeous book with beautiful pictures and tons of recipes! The recipes are fantastic in that they do more than provide the ingredients and instructions. There are tips and hints as well as serving and storage advice. I can’t wait to try more recipes from this book.

Lenox Almond Biscotti
from Baking: From My Home to Yours, by Dorie Greenspan

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup yellow cornmeal
1 stick (8 tablespoons) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 1/2 teaspoons pure almond extract
3/4 cup sliced almonds, blanched or unblanched

Preheat oven to 350F. Line a baking sheet with parchment paper or a silicone mat.

Whisk the flour, baking powder and salt together. Add the cornmeal and whisk again to blend.

Working with a stand mixer fitted with a paddle attachment, beat the butter and sugar together at medium speed for 3 minutes, until very smooth. Add the eggs and continue to beat, scraping down the bowl as needed, for another 2 minutes, or until the mixture is light, smooth and creamy. Beat in the almond extract. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated. The dough will be soft and will stick to your fingers. Scrape down the paddle and bowl, toss in the almonds and mix just to blend.

Scrape half the dough onto one side of the baking sheet. Using your fingers and a rubber spatula or scraper, work the dough into a log about 12 inches long and 1 1/2 inches wide. The log will be more rectangular than domed, and bumpy, rough and uneven. Form a second log with the remaining dough on the other side of the baking sheet.

Bake for 15 minutes, or until the logs are lightly golden but still soft and springy to the touch. Transfer the baking sheet to a rack and cool the logs on the baking sheet for 30 minutes.

Using a wide metal spatula, transfer the logs to a cutting board and, with a long serrated knife, trim the ends and cut the logs into 3/4-inch-thick slices. Return the slices to the baking sheet and slide the sheet back into the oven.

Bake the biscotti for another 15 minutes, or until they are golden and firm. Transfer them to racks and cool to room temperature.