TWD: Lenox Almond Cranberry Biscotti

Gretchen of Canela & Comino selected this week’s Tuesdays with Dorie recipe. I was excited to try this biscotti recipe. It had been a while since I had made biscotti and these looked really good. I read through the variations of this recipe and decided that I would add dried cranberries to the standard recipe. I soaked 1/3 cup of dried cranberries in Amaretto overnight to give them a little more flavor.

This recipe is a little different from others that I have tried in that they contain cornmeal. I think the cornmeal that I used was a little coarser than maybe I would have liked. It did add a nice crunch, but I’m not sure that I liked the texture in the end. It was ok, but I prefer some other biscotti that I have made in the past.

I changed the baking times a bit from what was listed in the original cookbook. You were supposed to bake the cookie logs for 15 minutes and then cut them and bake them for 15 more minutes. I checked the dough after the first 15 minutes, and it was really underdone. I let it bake about 5 more minutes and it had set up quite a bit. I let it cool and then sliced them up and baked another 15 minutes. They were still fairly soft, quite un-biscotti-like. I baked them 5 more minutes, then 5 more. I probably should have taken them out of the oven about 3 minutes earlier than I did. A couple of the biscotti got a bit too browned.