Sorry folks – no process photos for this recipe. The lighting wasn't good and our kitchen was in chaos and oh I just didn't do them this time around. Lately I have been the poster child for poor organization skills, and this blog is suffering because of it.
But enough of that.
This week's recipe, Lenox Almond Biscotti, was selected by Gretchen of Canela & Comino. You can find the recipe on pages 141-143 of Dorie Greenspan's Baking: From My Home to Yours, or here on Gretchen's blog.
Now, I love biscotti. If, for some reason, it was decreed that I could only have one kind of cookie ever again in my life, I would choose biscotti. They are easy to make and will keep forever (well, in theory – mine are never around long enough for me to figure out just how long "forever" is) and the varieties are endless.
This recipe produces a light, very crisp, cookie with a very satisfying extra crunch from a half cup of cornmeal per batch.
I baked these late yesterday afternoon, and after dinner my husband had a total of six. (Plus four chocolate chip cookies and two little mini apple pies I'd made yesterday.)
Alex had one, but preferred chocolate chip cookies (well, he's 6), and for some odd reason Julia didn't want any cookies at all.
I could eat the entire batch myself, if no one was around and I allowed my self control to sleep late. These biscotti are so light, it's like you're eating really yummy, crunchy air.
Anyway, that's my humble, photo-slacker opinion. To check out how all the other TWD members did with this recipe, check out the blogroll at the Tuesdays With Dorie site.