Tuesdays With Dorie – Lenox Biscotti


This week’s recipe is Dorie’s Lenox Biscotti. I have never made biscotti before, even though I am mainly Italian (gasp!). This recipe differs from other biscotti recipes because it calls for cornmeal. Whenever I went to the apple festival two weekends ago, I got really excited when I saw freshly-made cornmeal and flour for $1 each bag. I bought cornmeal and whole wheat flour, which is weird because I’m not a fan of wheat bread. They also had bran and flax seed, but I had no idea what I would do with them. I’m such a dork because only I would get excited over fresh flour. The farm has been doing this every year for how many years now, and this time I actually noticed. Probably because I haven’t been observant of ingredients before.

A tip I never knew. You want to freeze flour to kill off any bugs. Also, flour tends to go rancid quickly, so freezing slows that process down by a few months. You could use the refrigerator too. Most families don’t freeze flour because they go through all-purpose flour rather quickly. Just make sure you use air-tight bags or containers to keep moisture out.

Anyway, back to the biscotti. Dorie says to make the logs 12 x 1.5 inches, which make seem really skinny, but trust me. I didn’t understand the dimensions either until after they were done baking because they spread ridiculously. Then she said to stand them up like a marching band after cutting for the second baking. Several TwDers were confused, and some of theirs wouldn’t even stand up. Mine stood up just fine. If you are confused, Dorie means to stand them up so the cut sides are exposed. Mine came out fine, softer than the average biscotti, which my dad loved. He hates the really crunchy kind, but biscotti stands for twice baked and is meant to dip in a hot beverage. Some TwDers were saying they had to bake theirs longer, so maybe that’s why mine came out soft. Some of them did fall apart but for the most part they held together. Try to bake only one tray at a time because I baked two trays, and the bottom tray cookies got burnt while the top tray was fine.

I made the lemon almond version. Since I only had one lemon and Dorie calls for two, the lemon taste was more of a backdrop while the almond, particularly the almond extract, was in your face. I highly recommend using two lemons.

I can now scratch this off of my challenge list.


Lenox Biscotti

Thanks Gretchen from Canela & Comino for picking this week’s recipe! You can find the recipe on page 141-143 in Baking: From My Home To Yours or on Gretchen’s blog (link now broken).

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Comments

  1. What great grain finds. I love tha mug with your pretty biscotti perched atop.

  2. Nancy/n.o.e says:

    Your biscotti look so golden and perfect! I'd be thrilled about the grain finds also. I used to freeze my flour, but don't now. It's also a good idea to freeze nuts, because the oils in them go rancid pretty quickly. And some spices like paprika are fairly susceptible to bugs apparently. uggh. Anyway, lovely post!
    Nancy

  3. hey – i'd be thrilled by fresh flour too! maybe you're hanging out with the right people, in this group. :) your biscotti look great!

  4. Engineer Baker says:

    Lucky you to find freshly milled flours! Lemon almond sounds quite tasty.

  5. What a great deal on the cornmeal and flour! The lemon almond version sounds delicious!

  6. Alwayzbakin says:

    Awesome looking biscotti! I'll have to try lemon next time.

  7. pinkstripes says:

    How cool is it that you had an opportunity to buy freshly made flours?! I wish I could…

    Your biscotti look great. I loved these. They were soooo good.

  8. Thanks for the tips on the whole wheat flour, I just learned about that a little while ago. And good going with the lemon and the almond, I love both those flavors :)

  9. kimberly salem says:

    they look great! :) i always freeze almond flour, but i didn't know it was good to freeze wheat flour too. great tips!

  10. I have to start freezing my flour! I got bugs and I had to throw EVERYTHING out! Now I know how to prevent it!

    But on a more delicious note… your biscotti look amazing!

  11. They look really good! We like soft biscotti in our house too. I know it means twice baked but I don't like them hard so we eat them as is after the first baking. So I guess their not really biscotti then, just plain old cookies!?

  12. Gretchen Noelle says:

    It is fun to get excited over silly little things like flour. I completely understand! Great job on your biscotti!

  13. didn't end up getting to this one but it looks like they turned out great for you! Now you are a REAL italian!

  14. WE had picked up some fresh ground cornmeal, grits and whole wheat flour this summer and it is sooooo much better for baking. Well, not the grits, but….. Yours look yummy!!

  15. Bungalow Barbara says:

    I'd also be thrilled by fresh flour! Plainly you are in the right group ;)

    I did lemon too — I had only two really small lemons so added lemon extract as well. Yum!

  16. Great tip about freezing flour!

  17. i was one of those who said "what1!?!?" to the marching band LOL I chose to lay mine on the side and they were fine. I read somewhere it was ok to lay them on the flat bottom too. At any rate, yours are lovely and I will definitely make these again!

  18. Nice Post. Is there a marked difference in your finished product when using the freshly milled flour?
    Sounds amazing.
    AmyRuth

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