My New Friend Biscotti-Lenox
13 Oct
[SinglePic not found]Biscotti and I have never met. I’ve never eaten Biscotti before until tonight, much less baked them. Dorie, these are really great. My impression of this new friend in the past was based on the petrified, probably up in years, character you typically bump into at you local coffee establishment. I don’t mind old things, heck, I’m old, but something screams out mass production. I’m all about the “made from scratch”, original designer label, designed and crafted with the best materials, kind of biscotti. Sharing the love. My handmade biscotti are (the ones I haven’t eaten) packaged in clear cellophane sacks, tied with a colorful ribbon, ready to go “Make Friends.”
My hubs told his brother tonight on the phone that its hard to loose weight around here no matter how hard you work out, because there is all this good cooking going on around the house. To that I added, Oh My Goodness, Honey, you should see all the cooking groups out there in the blogosphere. I just belong to ONE of them. Many foodie bloggers belong to multiple groups. The blogosphere only knows about my baking, so far. He just smiled. Life is good.
Gretchen of Canela & Comino selected Lenox Almond Biscotti as this weeks recipe. You can make friends with Lenox Biscotti, really… here. Thank you so much for introducing us. Its a pleasure knowing Biscotti. If you are tempted by all the wonderful recipes included in Baking From My Home to Yours, you can run down to your local book store and have Dorie’s book for your very own or just click and shop. [SinglePic not found]
A trip down Google Lane, provided me historical information about Biscotti. Interesting thing, turns out many European countries have their own version and name for biscuits, twice baked. I learned about the traditional flavors of anise and almonds. Of course, since then they have evolved into a many splendored thing.
This time, I adhered to Dorie’s version with only a single addition and variation. I had some dried cranberries in the pantry that were begging to be included. Since they needed a little fluffing up I took Dorie’s advice on page 92 to steep and flame the fruit. I did so and used some Amaretto for the “flaming.” Also, I used slivered almonds rather than sliced because thats what I had on hand.
Again, following Dorie’s suggestion for the “controversial baking time” was really pretty much on target for me and my oven. Because I was dealing with a completely different concept I realized I needed a baseline experience and so I only added 5 minutes to the second baking time. I think they became a little more golden than was ideal. So next time I will adjust for that. After they cooled they firmed up nicely and they tasted delicious. I had a cup of chai tea with mine. Scrumptous!!! Tomorrow, Sumatra coffee. (then the gym) Thanks so much for stopping by for a visit. I read all comments and make friends easily. 
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Please join in the fun before the cutoff date of October 31. Tuesdays with Dorie baking group to view the blogroll of all the baking maniacs. We have fun baking desserts together.
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That last photo is simply stunning! I’m glad you liked them and that they worked out so well on your first time.
I’m glad they turned out so well for your first time baking biscotti, they look delicious.
Yours look so lovely.
I had no problem with baking time.
Great job on these! Cranberries were tasty in them and I am sure with a little flambeeing, they were even better! Thanks for participating!
great job and pretty photos! glad you liked your first biscotti experience
I love your photos! They are gorgeous! I had no problem with the baking time either! I wonder what it could have been…
Love the cranberries! These biscotti are my new BFF too — they actually weren’t hard to make, once you figured out Dorie’s crazy instructions and adjusted the baking time as needed. When can we make these again?
Yours look great. I love your dishes!
I love your blue plate!!! I loved the biscotti too!
Your biscotti look delicious! Glad you liked them — I had similar feelings about them before making this recipe. Home-made is so much better! And your plates, cups, dishes etc are lovely!
The biscotti look great with the delicate teacup! They were really wonderful, weren’t they?
The addition of cranberries sounds very good! Your biscotti look delicious.
I love your blog! Your biscotti look amazing and your photos are great.
Yeah, since joining TWD, not only have I become friends with things like L. Biscotti and D. Plumcake, I’ve become reaquainted with someone known as Gym! I’ll be there tomorrow too…
your husband shouldn’t be complaining yar. Having good food ard is a blessing! The biscotti do look lovely.
Wow – great job!!!
I’m glad you liked them too. I like your idea of adding dried cranberries.
HAHA my hubs says the same thing! He’s gained 10lbs since I joined TWD. Coincidence? ::looking innocent:: Its not my fault! I didn’t force him to eat all the Dorie goodness right? HAHA. Glad you liked the biscotti! Great job!
Clara @ iheartfood4thought
They look great! I get the same comments around here about the weight gain.
Oh well, it’s great to learn and try so many new things!
I’m so glad you liked them! Seems like lots of folks tried them for the first time (and fell in love with them) this week. Yours look fantastic.