Lenox Almond Biscotti

By sianshan

WOULD DEFINITELY BAKE FOR LONGER THAN 15 MINS TO START, THEY WERE NOT REALLY DONE IN MIDDLE, SO WHEN I STOOD SOME ON THE BAKING SHEET THEY WERE TOO SOFT TO STAND UP STRAIGHT. STILL, A VERY GOOD BISCOTTI, LOVE THE ALMOND FLAVOUR.

These are sooo good, lovely almond taste. Made them in biscotti form and also in loonie wrappers. The latter is a bit time consuming as you have to stuff the batter into the wrapper, but as they bake they spill out of the wrapper and when you take them out of the oven to remove the wrapper, you cut off the ends and they are SO tasty, like little biscotti bites. Would definitely make them again.

Ingredients

• 1 1/2 c flour
• 1 1/2 t bp
• 1/4 t salt
• 1/2 c yellow cornmeal
• 1/2 c unsalted butter, at room temp
• 1 cup sugar
• 2 lg eggs
• 1 1/2 t pure almond extract
• 3/4 cup sliced almonds, blanched or unblanched

Preparation

Step 1

350F
Whisk flour, bp and salt tog. Add cornmeal and whisk again to blend.

Working with a stand mixer + paddle attachment, beat butter & sugar tog at med speed for 3 mins, until very smooth. Add eggs and continue to beat, scraping down bowl as needed, another 2 mins, or until the mixture is light, smooth and creamy. Beat in almond extract. Reduce speed to low and add dry ingred, mixing only until incorporated. You'll have a VERY soft, stick-to-your-fingers dough that will ball up around paddle. Scrape down bowl and paddle, toss in almonds and mix just to blend.

Scrape half of dough onto baking sheet. Using your fingers and a rubber spatula (DIPPED IN WATER TO MAKE SHAPING EASIER), work the dough into a log about 12 inches long and 1 1/2 inches wide. The log will become more rectangular than domed, and bumpy, rough and uneven. Form a 2nd log with the remaining dough on other side of baking sheet.

Bake for 15 mins (MORE LIKE 20+), or until the logs are lightly golden but still soft and springy to the touch. Transfer to rack and cool for 30 mins.

Bring oven back up to 350 if you turned it off.

Transfer logs to cutting board, trim ends and cut into 3/4-inch-thick slices. Stand up on baking sheet and slide back into oven.

Bake for another 15 mins, or until they are golden and firm.