Saturday, October 11, 2008
Lenox Almond Biscotti - Tuesdays with Dorie
This fabulous choice is picked for us by Gretchen of Canela & Comino
So far so good. Saturday night and starting my Lenox Almond Biscotti. I have rolled the dough into two 12x1-1/2 inch rolls and am keeping them in the fridge overnight before baking.
Sunday afternoon and back from my pilates class - I'm ready to do the first baking. Well, it took 25 mins. not 15, but then I had them in the fridge all the time, so this must have made the difference. They are out on the countertop now, looking quite nice (keeping my fingers crossed). Thank you Melissa of Baking a Sweet Life for your P&Q advice - it worked well for me.
2nd baking - have turned my oven down to 300 F and half of them are in the oven. I got almost 30 biscotti out of the dough. I kept them in the oven for 25 minutes; half way through I turned them on to their other side.
Great success - I am so excited; I can now make biscotti! They came out beautifully and taste delicious. I was thinking of including them in my next Operation BakingGALS package but they are quite delicate and I think they may crumble in transit; it might be better to take them to work. We have quite a few Italian-American guys at work so I'm interested in what they will say. Their wives are great cooks, judging from the delicious aromas of homecooked lunch meals, so the bar will be set high.
Now onward to Pumpkin Muffins for next week.