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.

21 comments:

Cristine said...

Your biscotti looks wonderful!

I sent mine to Iraq and they should be arriving soon. I hope they survived the trip!

Prudy said...

Hooray! Glad you were successful. They look grand.

Lori said...

i decided that refrigerating them before baking is absolutely the right thing to do - they spread too much, otherwise. great job!

Sarah said...

Great job! I wish I would have chilled my dough, maybe I wouldn't have had the great spread of '08 in my oven!

rainbowbrown said...

Nice work! They look very good.

Engineer Baker said...

I hope these impress the Italian guys as much as they impressed all of us - they look perfect!

kim said...

wonderful job on the biscotti! they look perfect. good luck with impressing the italian guys! :)

n.o.e said...

I agree: chilling was the way to go. Won't that be interesting to see how the recipe rates with the experts! They certainly look great.
Nancy

Gretchen Noelle said...

They look great! I think these would be a great addition to a care package. Thanks for particiapting this week!

Rebecca of "Ezra Pound Cake" said...

Way to go! I didn't think about chilling the dough. Great idea!

Melissa said...

Heather, they look great!!! Glad that everything worked out! Yay for you! :)

Rigby said...

Your biscotti look wonderful! I'm going to have to chill the dough next time (and there will be a next time).

Natashya said...

I am so happy that they turned out great for you. You must be right about the chilling of the dough equalling extra time needed to bake - it certainly makes sense.

Marthe said...

Your biscitto look great! I wish mine would be so nice yellow-coloured, but mine are kind of brownish... Probably because of the cinnamon I added to the flour.

Cathy said...

Nice job!! I hope that they were a hit at work. Those Italian wives have got nothing on your biscotti, I'm sure of it! I'm going to try chilling my dough next time like you did; I think that would help with the spreading.

Madam Chow said...

I'm glad they turned out well, and I'd love to hear what your co-workers thought of them!

Candy said...

Weren't these fun! Just ate my last one today.

Melissa said...

Your biscotti looks fabulous! I was also really excited to learn that I could make biscotti!

~Kimberly said...

Wonderful! Biscotti would be perfect for OBG! Good thinking!

Shari@Whisk: a food blog said...

Great job! I think they should survive a trip in the mail!

Rosa's Yummy Yums said...

Great looking biscotti! Delicious!

Cheers,

Rosa