TWD Rewind: Lenox Biscotti (Almond Biscotti)

Today is my TWD 1-year anniversary! Almost exactly 1 year ago or just about. The cinnamon squares were my first TWD-bake. To celebrate, I have opted to do a TWD rewind and make something that was chosen before I was a member. Lenox Biscotti. Originally chosen on Oct. 14, 2008. It's still likely going to be 1 yr before I get a chance to pick, but I'm having a great time. Thank you all for being so awesome and inspiring and encouraging.

I love making and giving biscotti as gifts. They look gorgeous piled into a pretty jar, balanced on the rim of a coffee mug or simply wrapped up in a cellophane bag and tied with a brightly colored ribbon. They are always so expensive to buy from the store yet so easy to make at home.

There are so many variations of biscotti that I have yet to make the same recipe twice, however, I may make an exception for these Lenox biscotti (The Lenox is one of Dorie Greenspan's favorite restaurants in New York City) from her book, Baking: from my home to yours. I whipped up this batch to give to my amazing co-workers. They say I spoil them with my baking. I say, thank Goodness I have peple to pawn my baking off on otherwise I don't know what I'd do with it all.

The cornmeal in the recipe gives a nice little crunch. Unlike some biscotti, these are crisp yet not so hard that they are difficult to bite into. I enjoyed them even without dunking them in coffee or tea. I hope you try these. they are really delicious in a simple, no frills kind of way. However, if you wanted to dress them up you could easily drizzle them with melted chocolate. My quest for the perfect almond biscotti recipe ends here.

Lenox (Almond) Biscotti
adapted from Dorie Greenspan

1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp. salt
1/2 cup cornmeal
1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1 1/2 tsp vanilla
3/4 cup sliced almonds

1. In stand mixer cream the butter and sugar. Add the eggs, beating well after each addition. Add the vanilla.
2. Sift together the flour, baking powder, salt and cornmeal and add to the butter mixture. Fold in the almonds.
3. Scrape half the dough onto a parchment paper lined baking sheet. Using a spatula and your fingers, form the dough into a log, 12 inches long and 1 1/2 inches wide. Repeat with the second portion of the dough.
4. Bake at 350 for 15 minutes or until the logs are light golden but still soft to the touch. Let cool for 30 minutes but keep the oven on.
5. With a long serrated knife cut 3/4 inch slices diagonally from each log and stand them up, spaced slightly apart, on the baking sheet. Return to the oven for another 15 minutes until firm and golden. Store airtight for up to 2 weeks.