Lenox Almond Biscotti

I actually made these before the Cheesecake Challenge. The recipe for these also came from Dorie Greenspan's Baking: From My Home to Yours. I didn't plan it originally, but I added these cookies to the crust for my "test" cheesecake. (Meaning, my first cheesecake blew up in the oven and I had to make another one.) I think the cheesecake crust turned out well and I would probably make it with a mixture of graham cracker and biscotti again in the future.

The dough is a little hard to work with. It is very sticky and wet. I wasn't sure if I was supposed to spread out the dough lengthwise or widthwise on the cookie sheet. I started out going widthwise and realized I didn't have much room so I began forming the log lengthwise. What happened for me is that I didn't have enough room for the second log and the logs spread into each other when baking. If someone makes these, let me know what method worked for you.

The biscotti were VERY almondy. I find that a lot of the time biscotti have more of an eggy flavor, but the almond extract hides that. The extract comes out a lot so I would suggest adding less if you don't perfer the taste.

Lenox Almond Biscotti
from Dorie Greenspan's Baking From my Home to Yours

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup yellow cornmeal
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 1/2 teaspoons pure almond extract
3/4 cup sliced almonds, blanched or unblanched

Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat.

Whisk the flour, baking powder and salt together. Add the cornmeal and whisk again to blend.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together at medium speed for 3 minutes, until very smooth. Add the eggs and continue to beat, scraping down the bowl as needed, for another 2 minutes, or until the mixture is light, smooth and creamy. Beat in the almond extract. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated. You'll have a soft, stick-to-your-fingers dough that will ball up around the paddle or beaters. Scrape down the paddle and bowl, toss in the almonds and mix just to blend.

Scrape half the dough onto one side of the baking sheet. Using your fingers and a rubber spatula or scraper, work the dough into a log about 12 inches long and 1 1¿2 inches wide. The log will be more rectangular than domed, and bumpy, rough and uneven. Form a second log with the remaining dough on the other side of the baking sheet.

Bake for 15 minutes, or until the logs are lightly golden but still soft and springy to the touch. Transfer the baking sheet to a rack and cool the logs on the baking sheet for 30 minutes.

If you turned off the oven, bring it back up to 350 degrees F.

Using a wide metal spatula, transfer the logs to a cutting board and, with a long serrated knife, trim the ends and cut the logs into 3/4-inch-thick slices. Return the slices to the baking sheet — this time standing them up like a marching band — and slide the sheet back into the oven.

Bake the biscotti for another 15 minutes, or until they are golden and firm. Transfer them to racks and cool to room temperature.