Have I mentioned my love for biscotti yet to all of you? This seems like a major lapse, because I love biscotti. In fact, not a couple days before these Lenox Almond Biscotti were picked by Gretchen of Canela & Comino, I had already made two different types of biscotti. Yeah, yeah, you haven't seen them yet, but I blame that on my current large backlog of posts and pictures of baked goods. But count 'em people, I had three different biscottis in my apartment at one time. That's dangerous.
Luckily, variety is the spice of life. These were a bit different from some of my good old standby recipes in that they called for butter and were a lot wetter once mixed. As a result, they spread like nobody's business in the oven. I'm glad I halved the recipe, because you definitely could not fit both logs on one baking sheet without collisions. Patting the dough into a log was no picnic either, even with my normal trick of dipping my hands in water so the dough didn't stick (seriously try it, the trick's genius - thank you King Arthur Flour).
But in the end, they definitely fulfilled my standards for biscotti. They were crispy, golden, and incredibly fragrant with the almond extract. Using slivered almonds meant that they didn't have as much of a crunch, so I might use whole almonds next time for a bit more nutty oomph. Oh, and needless to say, these were suspiciously examined by the guys on the floor when I brought them into work. *sigh* Well, they were definitely eaten up, although I did manage to sneak a couple end pieces for myself :)
Oh, and take a look at the pictures with my teacup - I had my window open and it was cold outside, so I sat there snapping away since I could see the whorls of steam. So pretty!
Last Week: Caramel-Peanut-Topped Brownie Cake
Next Week: Pumpkin Muffins