57 thoughts on “P&Q: Lenox Almond Biscotti

  1. Ok, in her recipe, for the 2nd bake, she says “Line them up like a marching band” what the heck does that mean?! I usually lay biscotti down on the cut side to bake.

  2. ^ TY Heidi! That was my question. I wasn’t sure if I was reading that right to stand them up vertical. I know she says to cut the bottom so its flat and maybe thats how it stands up well but I think mine would fall down! I better make sure I adjust the oven shelf too…

  3. Stand them up, don’t put them on a cut side. This lets both sides crisp up quite nicely., and that’s how I always bake my biscotti. I’ve never had any issues with them falling down (and I have a crappy unlevel apartment oven). But wow – the almond extract in these packs a punch. They were incredibly fragrant.

  4. I lined mine up the same as Caitlin. This was my first time making biscotti, and I was really pleased with how they came out. The flavor was really good. I added a teaspoon each of ginger and cinnamon to mine.

  5. I made four different flavors and actually did try the black pepper as one of them! Very interesting and well worth trying!
    I had problems with the dough being too wet and the biscotti spread quite a bit. I echo the “keep them standing up” to bake in order to allow both sides to crisp.
    Such a great excuse to have a cup of coffee!

  6. I didn’t have almond extract, so I just used vanilla. I made these last week, so I can’t remember how I did the stand up marching thing, but they turned out great. After I took some pictures of them plain, I dipped them in chocolate. They are FABULOUS dipped in chocolate.

  7. I adore them. The batch I made last night with mixed nuts, some espresso and dark chocolate, are almost gone. I think I am going to make more tonight or tomorrow. Im thinking maybe cranberry white chocolate?

    I was surprised how much they spread as well. Be weary how close together you space them on the first bake. I also had to cook them longer on the 2nd bake than instructed. instead of 15, I let mine cook for 22. When they had cooled, I wished I had left them a tad longer than I did or shut off the oven and let them sit in there till it was cool.

  8. These turned out beautifully – despite having to do the first bake at DOUBLE the length of time that Dorie suggested. They were still *totally* raw. Whenever I bake biscotti, I always lay them cut side down and they turn out just fine. Since I always cut mine on the bias, there would be no way for them to actually stand up. I didn’t realize people were able to do that. Oh, and I dropped the temp down for the 2nd bake to 300, and did it for ~25 minutes. They are out of this world! I added some extra flavors that I’ll detail on Tuesday! woohoo!

  9. I stood mine up like Dorie said and they worked fine. I made a lime, macadamia, cherry combo as well as the almond. The macadamia ones were better :) I also had to add some more time on to these to get them done and I wish I would’ve tried harder to get them into the exact diminsions that Dorie mentioned because mine were a little flat. Not as pretty, but still great tasting.

  10. My dough was WAY wet and they spread horribly. I had to bake for much longer in the first bake, like others as well. They turned out ok in the end. I still laid them on the cut side – I have no idea how you would get these to stand on end ?!?

    I was not fond of the large amt of almond extract or the cornmeal – it tasted crunchy and raw. I will stick with my traditional biscotti recipe. Higher yield and easier dough to work with.

  11. For bakers that have already made these, what’s the actual real total time spent baking these–from prepping the ingredients, to cooling after first bake, until ready to eat?

    I’m thinking about making these tomorrow for a girl’s weekend we have planned. My friend is having her first baby in six weeks and we’re doing the whole spa, pool, relaxation, out to dinner, etc thing and I thought these would be nice to bring along.

    I have errands to run before we leave tomorrow and I want to make sure I have enough time.

  12. Give yourself an hour and a half. It took me a little longer than that to make 2 different batches. That is not counting the half hour before that to let the butter come to room temperature.

  13. I loved the taste of these. I baked them on a cut side, and yeah, the “up” side was a little darker, but it wasn’t a big deal.

    I only baked 1/2 of them for the second go-round. I love the soft “once-baked” version.

  14. instead of standing them up, i usually bake them with the method martha describes in her book, which is cut side down but on a wire rack put on a baking sheet. that way both sides have exposure to crisp up nicely. and surely is easier than standing them up like a marching band! ;-)

  15. i think these are supposed to spread a lot in the oven. when i read the recipe, i wondered how in the heck you would get 30 biscotti from 2 logs that were 12 x 1.5″… and the answer is b/c the log spreads quite a bit from the 1.5″

    i don’t think they’re supposed to stand up on end…i don’t know how you would manage that? what laurie told me makes more sense… you’re supposed to bake them right side up, i.e. as you cut them instead of rotating them after you cut them and baking them cut side down.

  16. Qataria — the cornmeal mostly adds crunch plus a bit of flavor, so I think semolina would work. Or you could try whole wheat flour, or just plain flour as CB suggested.

    I made the dough tonight and it is sitting wrapped in the refrigerator until tomorrow. Since it’s supposed to spread I may let it come to room temperature before baking…what do you think?

  17. I have been making biscotti for probably 10 years now and my great uncle Fred has been making them for probably 40 years. FYI I also come from an Italian family. When you bake the biscotti you want them to be standing up and not laying on their sides. I usually slice them and then place them exactly how they were in log form and then just separate them so that there is about 1 cm of space on each side. You are baking them again so that they dry out. Also, you want to make your logs as long and thin as possible because as everyone has found out they spread A LOT. If your dough is sticky, I would advise you to put it in the fridge for an hour or so and it will firm up just enough so that you are able to handle it before it gets too sticky again.

  18. so is the dough difficult to work with? Are these difficult to make or just time consuming? This will be my first attempt at biscotti so I am taking in all your helpful comments!

  19. Erin of pastrybrush thanks so much for sharing your experience and wisdom of your Italian roots. Thats awesome! Will definitely remember your advice when baking my biscotti.

  20. I’m excited to make these! I have a family recipe for Mandel Bread (mandelbrot, in yiddish) and it’s made pretty much the same way.
    I do recommend chilling the dough so that it’s easier to work with. I also oil my hands a little bit (or flour) so that it doesn’t stick all over me.

  21. Thank you Erin and Beth, your suggestions helped me. Im making these today and will remember your tips! I also love the idea of dipping one end in chocolate, thank you Kristin!
    It’s cold and ready to snow outside and Im planning to warm my kitchen up with biscotti!

  22. I just made these today. I did not like the cornmeal in them at all. Every bite would leave granules in my teeth. Mine also spread on the first bake. They look OK and taste fine but that gritty sand feeling in my mouth was yucky.

  23. Heather, just stand them up on their original bottom from when they were in log form versus laying them down on a cut side. I made my first batch of these and they spread a lot during the first bake. Mine came out much flatter than traditional biscotti, but they tasted great. Good enough that I’m going to make them again and attempt to get the shape I want. Maybe putting the logs in the fridge for 30 min. before baking will work?

  24. I used polenta since corn meal is hard to come by in this part of the world and I guess that’s what they would use in Italy also. The first bake took almost twice as long as Dorie stated.
    I put one log cut side down and the other bottom side down, they browned up differently but I don’t think it will make a whole lot of difference in taste.

  25. Steph- can you use too much almond? :) he he. I didn’t use almond but only because I didn’t use almonds in the biscotti. I wasn’t crazy about this one but others loved them. Probably wouldn’t make again.

    but I LOVE almond! :D

  26. I just made mine this morning and they came out great! I’m wondering if Dorie uses a convection oven; the times were accurate on convection mode. I know if you use convection baking times seem to be less. Just a thought……

  27. This was my first time to make biscotti, and I was very happy to be able to read the P&Q first! I went for thin logs, around 14″ long, and the baking sheet with the logs on it rested in the fridge for 30 minutes before baking. I baked them using my oven’s convection setting, just a bit under 350 degrees, for 18-20 minutes. The second bake was 325 on convection for another 18-20 minutes. The biscotti were small – around 3″ long – and they had a nice domed shape. I got 29 out of the batch. I made some tiny adjustments to the recipe, including using almond meal instead of sliced almonds. We liked them a lot.

  28. This was also my first time making biscotti – I almost passed this week because I have so many things going on right now and I am not a big fan of biscotti. But I have my mom as a house guest and I thought it would be fun to make these together. It was! :)

    Like many others, my dough was very wet and there was a lot of spreading on the first baking.

  29. I thought this recipe was great. I added white chocolate chips, crasins and dried cherries to mine and they were wonderful. My husband really enjoyed them and said they were delicious.

  30. I just made them yesterday and the flavor was great! I’m going to try them again tonight because the second bake turned out to be too long for mine and they crisped up too much on the bottom. However, aside from that, the flavor was fantastic. I actually preferred the plain almond to my chocolate ones! Never thought that would happen.
    My cornmeal was medium and it didn’t leave any grittiness in mine.
    Also chilled the dough for about 1.5 hours and it didn’t spread much at all.

  31. I made mine on Sunday. I added cardamom like mentioned in Playing Around. I had to increase the first baking time by about 10 minutes. I’ve made biscotti several times and never had them be that soft after the first baking. Add me to the camp of those who do not care for the cornmeal. It makes them gritty and there is no reason for biscotti to be gritty! These turned out OK, and are certainly edible and are disappearing quickly, but I will stick to my other biscotti recipes.

  32. I just removed my biscotti from the oven for the second bake. Question: do they become more firm after they are cooled. I baked according to the recipe for the first round and on the second round I added about 5 minutes. My concern was they were becoming more “golden” than I wanted. Curious about everyone elses findings. Also, I sliced the 3/4″ as written which I thought was a little thick.

  33. I was so impressed with these, I always buy a biscotti with my coffee when I am out shopping and wasn’t expecting these to be as good. I was wrong they were better.

    I to had to cook the dough a lot longer in the first stage but I am not sure my oven temperature is correct.

    Will be trying these in different variations very soon I think :o)

  34. Newbie to TwD. I loved the recipe! Im so thankful for all your advice/tips.

    I put my dough in the fridge first and that seemed to work well. At first I thought they were a little flat but after slicing them realized it was the perfect shape. The cornmeal didnt seem to thick/grainy to me. We’ll see what the hubby thinks!

  35. I was really impressed with these biscotti, too! I’ve made other almond biscotti recipes before and they have come out tasting weirdly eggy and too chewy rather than crisp. Call me weird, but I love Nonni’s Biscotti and I think these were even better than those. Next time, I will shape my logs to be longer and thinner as Erin suggested since mine spread so much that the two logs were actually touching once the first bake was finished. Still, not a terribly hard recipe for a wonderful result!

  36. OK I wasn’t going to participate this week because my oven was broken, but it’s working again and I made them this morning. They were very delicious and my father in law and I are enjoying them immensely. LOL! I didn’t understand the soldier thing either and even after reading all these comments STILL can’t see how they would stand up vertically. I did lay mine on their sides and they came out fine. Something I noticed was that half of mine are still chewy. I think when I separated the two batches of dough, one was larger than the other, so one remained chewy. Doesn’t matter though, they are still very tasty!

  37. Pingback: My first Tuesday with Dorie! — Sugared Ellipses . . .

  38. Hey all!

    This was my first Tuesday With Dorie and I have to say it was a pleasant surprise. I was never a fan of biscotti because they generally have been painful to eat – waaaay too crispy. These were nice and crispy without hurting my mouth :)

    I did find the cornmeal taste overpowering. Does anyone have suggestions on toning down the cornmeal? Can I just leave some of it out without adding something else to make up for it? I’m new to baking and have no idea how to make an alteration like this.

    Thanks to any suggestions in advance!

  39. Aimee, if you just leave the cornmeal out the dough will be way too moist and sticky. I suggest you just try substituting an equal amount of all-purpose flour. That should work.

  40. hmm.. I’m usually blown away by the recipes in this book, but the biscotti somehow, just didn’t do it for me.

    Although the cornmeal gave the biscotti such a nice flavor and made an interesting lovely cookie texture, for my tastes, it just wasn’t traditional enough.

    It was good – just not awesome like the rest of the recipes that I’ve tried from this book.

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