Sunday, May 29, 2011

lenox almond biscotti.


Biscotti recipes never catch my interest but because I needed to use up some cornmeal, I decided to give Dorie's recipe a whirl.

This is one of those unsuspecting recipes where you don't expect much out of it but you just can't keep going back for more. This biscotti has butter and eggs to keep it tender, unlike the traditional tooth-chipping Italian kind, but retains the crunch factor because of the stoneground cornmeal, even if you don't bake it a second time. The almond extract sort of creeps up on you- at first there's this vague fragrance that's hard to identify but moments later bingo! It's almond! And because the extract is quite sparingly used here, you don't get that horrible almond aftertaste when you use too much.

Just an invitation to have more.


Lenox Almond Biscotti
from Dorie Greenspan's Baking From my Home to Yours

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup yellow cornmeal
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 1/2 teaspoons pure almond extract
3/4 cup sliced almonds, blanched or unblanched

GETTING READY: Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat.

Whisk the flour, baking powder and salt together. Add the cornmeal and whisk again to blend.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, 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.

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.

Bake for 15 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.

If you turned off the oven, bring it back up to 350 degrees F.

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 — this time standing them up like a marching band — and slide the sheet back into the oven.

Bake the biscotti for another 15 minutes, or until they are golden and firm. Transfer them to racks and cool to room temperature.

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