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.
Andrea In The Kitchen 
I love your army of biscotti – it’s probably my favorite part of baking biscotti. They look wonderful.
You did well to line your biscotti up – I cut mine a bit thinner and it kept falling down when I moved the tray! i ended up turning them over half way through baking
Mine spread out a lot more! Loved them 🙂
they look great–yours stayed nice and domed, while mine spread out of control. i’m jealous. 🙂
Yeah, mine spread out a lot too! I sliced mine 1/2 inch thick and that worked fine.
Your end result looks awesome. I don’t know what it was I did but mine spread quite a bit!
spread seems to be the name of the game with these! but they’re so tasty, right?! great looking biscotti….
Mine didn’t spread out to much. The weather needs to go to fall it is humid here to. Your biscotti looks great!
Wow! How did you get yours to not spread?
Mine spread something awful!
These are VERY almond-y! Your biscotti looks great!
Yours are so nice and plump, while mine are sort of flat! Great job and pretty photos.
Your biscotti look very nice; good job.
These are definitely good dipping candidates!
Yours looks awesome! Your dough sure doesn’t look sticky like mine was. I was happy with the results though, I will definitely make them again 🙂
These look delicious! It looks like you did not have much spread like so many others. Wonderful job!
Wow, yours are really perky and beautiful. How did you do that?
AmyRuth
Mine do seem like they didn’t spread as much during the initial bake.
I followed the base recipe exactly. I am lucky enough to have a kitchenaid mixer so I don’t skimp on the creaming butter/eggs/sugar step.
The only other factor is we have had chickens for the last month or so and our eggs are REALLY fresh, as in albumin so intact you struggle to separate it from the yolk. Perhaps that added more structure to hold it together.
Also, I think the flour and cornmeal proportions are really important in this dough. I think subbing instant polenta would affect the texture.
I (almost) always convert the recipes to metric weight so for me proportions were
360g flour
1 1/2 teaspoon baking powder
1/4 tsp salt
90g yellow polenta
115g butter
200g sugar
2 large eggs (110g)
1 1/2 tsp almond extract
125g whole almonds
Hope this helps!
Yummmm!!! We love this site, you’re a great cook Andrea and your boys are looking beautiful!
Love the Gardiner’s in mussy.
xoxoxoxox