TWD Lenox Almond Biscotti

I've made a lot of biscotti recipes over the past few years. They were on my production list when I worked at Bouchon, so I've made literally thousands of them. I once made 5 different kinds of biscotti for everyone I knew as Christmas gifts. All that being said, I love really good biscotti. My definition of good biscotti is a cookie that's firm on the outside, but still a little soft on the inside. I hate biscotti that cause me to contemplate calling the dentist, as in; did I just break my tooth on this thing?

After reading Dorie's description of these cookies, I decided they were a must try. At first I was going to make one of the playing around recipes, but when I read that she makes these cookies in double batches twice a week, I thought maybe I should try the original recipe first. I'm glad I did. The recipe itself is really easy. Basically cream butter & sugar, add eggs, add dry, fold in nuts. One thing that surprised me was that Dorie didn't call for resting the dough. I find that biscotti dough firms up, and is easier to form into a log if you let it rest in the fridge for a while. That being said, I followed Dorie's directions, and I formed the logs right after making the dough.



They were a little sticky, but easy enough to shape. I was surprised by how much my biscotti spread in the oven, but they ended up looking great once I cut them.

This turned out to be one of the most delicious biscotti's I've ever eaten. The almond flavor is amazing, it actually tastes like there's almond paste in the cookies because they're so tender on the inside. I found Dorie's description of them to be true "crunchy but not rock solid, dippable, dunkable and eminently munchable." Many thanks to Gretchen of Canela & Comino for choosing this recipe. Because of you, Gretchen, I was able to justify eating a cookie for breakfast this morning. Anyone interested in making this recipe, can find it on Gretchen's website.