This week was my opportunity to select a recipe from the large Baking: From My Home to Yours cookbook. There really were so many things I wanted to choose, but decided on something that hadn’t been done before with TWD – Biscotti! Both the Chocolate Biscotti and Lenox Almond Biscotti sounded absolutely delicious to me, but I could not resist the fun of mixing and matching the spices and add-ins of the almond version. I hoped that many people would not only attempt biscotti for the first time, but would be creative and make some fun new combinations of biscotti – something that suited their tastebuds.
I was terribly intrigued with the black pepper version and was convinced that I was going to make them – no matter what! I hesitated ever so slightly but reassured myself when I sprinkled the pepper in my hand and mixed it with a pinch of dough. I knew I was going to enjoy them – immensely! I used 1/2 teaspoon of ground black pepper for half a batch of the biscotti.
Since we were on the brink of fall when I chose the recipe, I knew I had to play with pumpkin pie spice. I knew it would be perfect with crystallized ginger since the spice mixture contained ground ginger. The dough was shaded with the spice mixture and the biscotti was studded with ginger. Two problems resulted in this version…first, I was tired and did not feel like chopping the ginger into smaller pieces and secondly, this was the wettest of the four versions (no idea why!) and spread way too much so the ginger chunks became ginger boulders and were not warmly received by the tasters. I used 1/4 cup of crystallized ginger and 1/2 teaspoon of pumpkin pie spice for half a batch of biscotti.
The most obvious combination for me was the cranberry pecan one. How much more fall can you get with those flavors. I could have used the pumpkin pie spice again, but wanted to be a bit more focused so I chose ground cardamom to accompany the cranberries and toasted pecans. These were delicious and had beautiful colors throughout them. I could imagine some white chocolate with these, maybe as chunks throughout or drizzled on top. I used 1/4 cup of dried cranberries, 1/4 cup of finely chopped toasted pecans and 1/2 teaspoon of ground cardamom (although this could have been increased) for half a batch of biscotti.
Finally, the quickest eaten of the bunch were most close to the original version in that they were simply stepped up by the addition of dark chocolate chips. I enjoy almonds, but knew I needed something to make this version just a bit more in the league of the other ones. I knew dark chocolate would do the trick…and that it did…these were eaten before any of the rest and the were already requested again. I used 1/4 cup of sliced almonds and 1/4 cup of dark chocolate chips for half a batch of biscotti.
I greatly enjoyed trying out some fun versions of biscotti with this recipe. However, I am not sure I would use the cornmeal again as I found it crunchy in an unappealing way. The baking time was found to be stated as much shorter than required in the cookbook itself. Finally, these biscotti spread in an unfashionable manner – they tasted fine, but the loaves seemed to almost double in width. I see a lot of possibility with these biscotti but would only want to repeat them if they were stopped from spreading!
Lenox Almond Biscotti
adapted from Baking From my Home to Yours
by Dorie Greenspan
1 1/2 cups of flour
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
1/2 cup of yellow cornmeal
8 tablespoons of unsalted butter, softened
1 cup of sugar
2 large eggs
1 1/2 teaspoons of pure almond extract
3/4 cup of sliced almonds, blanched or unblanched
1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. Whisk the flour, baking powder, salt and cornmeal together. (If you are adding ground spices, add them to this mixture before combining.)
3. 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. You’ll have a soft, stick-to-your-fingers dough that will ball up around the paddle or beaters. Scrape down the paddle and bowl, toss in the almonds and mix just to blend.
4. 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.
5. Bake for 25 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.
6. 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, setting them again on the same sides as before and slide the sheet back into the oven.
7. Bake the biscotti at 350F for another 25 minutes, or until they are golden and firm. Transfer them to racks and cool to room temperature.
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Lenox Almond Biscotti is being served up for Tuesdays With Dorie. This weeks TWD recipe was chosen by ME! Thanks to all my fellow TWDers who played along with me this week! Enjoy more Lenox Almond Biscotti by visiting the blogroll at the Tuesdays With Dorie website.
See what else I have made with Tuesdays With Dorie on my TWD Recipe Index.
Yeah, you pretty much rock for picking this recipe! It was SO good! i am making this all the time! I have gifted so much of it out, and now i need more for….me!
I love all the variations you tried!
wow–look at that variety! you went all the way this one! thanks for the pick…we loved these cookies
Great job on all of your variations!
It’s funny that you say yours spread too far– mine didn’t spread at all and I ended up with short, stubby biscotti. I always love reading how things vary from baker to baker!
ChocolateChic – You are very welcome, I am glad to help you eat new things!
Sandy – You are welcome! I hope you are inspired enough to bake them again!
Carolina – I like the trough idea, I have had to do that with cakes. I may have to try it next time.
Blonde Duck – Thanks! Enjoy!
Teanna – You are very welcome! I am so glad it was a favorite!
Celine – Thank you! The dark chocolate almond was by far the favorite for my friends!
Flourchild – Thanks! Hope you try some biscotti creations soon!
Pinkstripes – You are very welcome! I am glad you found them tasty and easy!
Shari – You are very welcome! I really am always in awe of your ideas and how much you take things to the next level – amazing!!!
Pamela – Thank you and you are welcome! Hope you make more soon!
Rachel – You are very welcome, I really enjoyed being creative!
Madam Chow – Thanks so much! I enjoyed creating them!
Erin – Thanks! I hope you share some of your experiments with us! Glad you finally made biscotti!
Mary Jo – You are very welcome! I am glad your husband was so impressed!
Candy – So glad you began with biscotti!
Cathy – Great to hear it! I am glad you made something you would not have chosen and you liked it! Yeah!
Suburban Housefrau – Next time, no cornmeal, K?
Qataria – I do think some minor adjustments may help quite a bit on these. You are very welcome!
Carla – Oh, black pepper…totally worth trying! So glad you made biscotti for the first time – yeah!
Libby – Thanks so much! Books for Peruvian cooking…the best I can recommend are all in Spanish and available in Peru. Maybe I should write one to sell here?
Annette – Youa re very welcome! Getting creative was fun since there is so many things you could do with them!
Tammy – You are welcome! Glad you enjoyed them!!
Kimberly – Yippee! Glad you enjoyed them! Time to make more for yourself then, no?
Steph – Thanks! Glad you enjoyed them!!
Kait – How strange you had no spreading! Thanks!
What a wonderfully dramatic picture with the branches in your background! Very suitable for these dramatically good cookies. These were the first time I’ve ever made biscotti and they are a big hit both at home and at work.
Wonderful suggestion!
All best!
ahhhhhhhhhhh AMAZING! black pepper in biscotti?! wooo! even though it’s not similar at all it reminds me of that Italian cheese pepino pepato–hard asiago with whole peppercorns, which i had for the first time in small kitchen of immigrant Italians in northern france. anyways.
i love your blog! i know NOTHING about Peruvian food–and since you are the first Peruvian food blog i’ve ever seen—i will have to add you to my reading list.
What a fun pick! This really changed my mind about biscotti. Can’t wait to try more flavors.
thanks for picking such an adaptable recipe! you challenged me to try something new (and i liked it!)
Yes, omg! My biscotti also spread like there was no tomorrow. I didn’t bake them as part of TWD, but I did make them recently. Strangely enough, I had to increase the baking time because I didn’t think mine browned enough, and I ended up really liking the addition of the cornmeal (maybe next time, though, I would use a little less of it… it was a bit *too* crunchy). The rest of your biscotti flavors look amazing! I’m especially partial to the ones with pumpkin spices…
I never would have thought to try the black pepper version, but I am definitely going to try the spice version. The lemon are always great, though.
I see on your “things to make” list that you have crepe cake – I’d like to make it too. Let me know which recipe you are going to use, because I found a really cool one the other day – and it isn’t the Martha Stewart recipe that the Daring Bakers used.
Wow…you went all out!!!! You’ve made many newly minted biscotti converts…this was a terrific choice, and I’m totally inspired by your variety…especially the black pepper version!
Great choice, I really enjoyed this recipe. I love that you made different kinds. I will do that next time too.
Wow! you really did your selection proud with all the various flavors. I think I am going to have to make some crystallized ginger biscotti. That sounds so good!
This has been my favorite TWD recipe so far. Great choice!
I loved reading all your answers to the questions. I used to live down the street from a Peruvian restaurant in Minneapolis. I never went in there. Now i am going to make a trip there and check it out!!! Anything special i should try?
Hey, how were the cracked pepper biscotti???
Great choice! These were delicious. I love that you tried lots of different variations. I will have to go back and attempt that since the base recipe is so good.
I love that you made so many versions! I sat this week out, but yours look great!
Good heavens! You’re a biscotti maniac! Look at all of those wonderful combinations! I can’t decide which I like best.
Thanks for choosing this great recipe, Gretchen. It made a total convert out of me!
Thanks for forcing me into these. I definitely would have skipped them otherwise and they were great. Bummer that the pumpkin pie spice ones didn’t work out so well. They certainly sound fabulous!
I’ve never been a fan of biscotti, like so many others I’m finding out! You coaxed me out of my comfort zone and I thank you for choosing this recipe! It was absolutely delicious and I will definitely make them again. Thank you!
Love the combinations that you made, they sound amazing! I like the tree background too
Your biscotti look so good with that steamy cup of coffee. You made a wonderful choice and have started something in my house now – there will be a lot more biscotti baking around here.
What a wonderful pick! I very much enjoyed the biscotti!
Thanks for picking this recipe! I absolutely loved these biscottis after I finally used the right ingredient….:)
Lisa – Thanks! I am glad your biscotti were liked by all!
Mallory Elise – Black pepper, yes! And I almost thought to through in a bit of parmesan. I am glad you will continue reading my blog!
Rebecca – Glad you enjoyed them!
Jaime – You are welcome! I wanted something everyone could enjoy!
Irene – The spreading thing threw me off as I have never seen that happen before. Thanks!
Megan – Try the black pepper version! Crepe cake, I do have an idea and wanted to email you – can you get in touch with me?
Linda – Thanks! I hope you are inspired enough to try the black pepper vrsion – totally delicious!
Natashya – Thanks! I am glad you liked them!
Carol – Do try the ginger ones, just be sure to chop them finely. I also thought about fresh grated ginger.
Katie – I am so glad!!
Sabrina – Great question…most Americans start with Lomo Saltado, I am not sure why as it is not my favorite. Aji de Gallina or Seco would be at the top of my list. Oh, and do try the black pepper biscotti – so delicious!
Spaz – Glad you enjoyed these. Hope you do more variations!
Jodie – Thanks!
Susan – Yeah! A convert! Glad you enjoyed them!
Baking W/Boys – You are welcome – I am glad you enjoyed them!
Amanda – I am glad you came out of your comfort zone and found you enjoyed these!
Lorraine – Thanks!
Sherry Trifle – Mmm…and they were tasty like that! Glad to hear you liked them!
Rigby – Glad you enjoyed them!
Marthe – You are welcome…and I am intrigued!
So – I’m loving the flavor combos – really! All you guys did such a great job on this – really!
-DTW
http://www.everydaycookin.blogspot.com
Great pick! It was fun and easy to make! I love your cranberry pecan combo!
Thanks for picking this recipe – I loved it!!! Your combinations are fantastic!!! I love pecans, can’t wait to try it out.
Very nice choice. I had been thinking about making biscotti since I’d never done it before, but was a little intimidated. Thanks for the nudge.
Good choice! Thanks, I’m a recent biscotti convert and I really enjoyed these a lot. Yours look fantastic, the pepper version sound intriguing.
Ezrapoundcake just suggested on Twitter that someone see your biscotti, so I thought I’d visit again and it’s such a pleasure. I’d forgotten what a wonderful job you did with these.
[...] you to Gretchen of Canela & Comino for selecting the biscotti recipe. These are easy to make, and though they require a fair amount [...]