Lenox Almond Biscotti

Page 141

Cuisine: Italian | Course Type: Cookies/Bars

(2 reviews)

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Recipe Reviews

This really is a fabulous recipe. The addition of cornmeal is really nice, adds something a little unexpected to your average biscotti. I love the addition of lemon and maybe some dried cranberry.

(edited 2nd November 2011) (0) comment (2) useful  

The best biscotti recipe I've ever had. Unlike "traditional" or "purist" biscotti, which have no fat in them except for what is found in the egg yolks, these use butter. This means that they are tender enough to be able to eat without dunking into your coffee. If you want to eat it without drenching it, you won't break your teeth. Dorie mentions several variations. I always add lemon zest to mine, following her directions. It's a subtle lemon flavour, but I would never leave it out. Occasionally I add pistachios instead of the sliced almonds or a mixture of the two, totalling the original volume called for of almonds. These freeze really well- and I often serve them with crème brûlée, for a textural contrast.

(0) comment (4) useful  

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