It is Tuesday with Dorie again, and this week, Gretchen of Canela & Comino is our host. She has chosen Dorie's Lenox Almond Biscotti, with the Lenox being the name of the establishment where these biscotti were created.
I have never made biscotti before, and I was a therefore a little unsure of what I should be looking for at various stages of the baking process to ensure that it was all going OK. For example, when baking the logs during the first round of baking, Dorie said they should be "springy" at the 15 minute mark - mine seemed a little wobbly, so I left them in for another 5 minutes, but the logs were still soft in the centre rather than springy at the end of that time. I am also used to very thin biscotti, so I was a little trepidatious about the fact that Dorie's biscotti seemed to be rather wide (3/4 inch). However, they tasted good - I ate the offcuts from the first round of baking, as I could not bear to throw such delicious produce away.
To add a bit of interest, I added 1/3 cup dried sour cherries to my biscotti as well as the almonds. Overall, these are very good, although I think that I would make them thinner next time.
Thanks to Gretchen for hosting TWD this week. You can check out all the other TWD members' biscotti at the blogroll here.