For this weeks Tueday’s With Dorie Gretchen of Canela & Comino chose, Lenox Almond Biscotti on page 141-143 of Baking From My Home To Yours by Dorie Greenspan.
This is a fairly moist dough. I worked quickly to create my 2 logs.
After the initial bake these were still quite doughy. What this did achieve was ease of slicing.
I thought 3/4 an inch thickness was a bit thick for my preferences but I wanted to go with the recipe as much as possible.
It took quite a long time for these to bake through and get crispy (as in double Dories suggestion). The humidity here is getting out of control again so they probably needed a few more minutes (at a lower temp) on top of that to keep them crispy.
These are intensely almond flavoured and gain extra crunch from the use of polenta. I will make these again but sliced much thinner. Now go and check out the TWD blogroll for more coffee dipping goodness.