Lenox Almond Biscotti

Page 141

Cuisine: Italian | Course Type: Cookies/Bars

(2 reviews)

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Recipe Review

The best biscotti recipe I've ever had. Unlike "traditional" or "purist" biscotti, which have no fat in them except for what is found in the egg yolks, these use butter. This means that they are tender enough to be able to eat without dunking into your coffee. If you want to eat it without drenching it, you won't break your teeth. Dorie mentions several variations. I always add lemon zest to mine, following her directions. It's a subtle lemon flavour, but I would never leave it out. Occasionally I add pistachios instead of the sliced almonds or a mixture of the two, totalling the original volume called for of almonds. These freeze really well- and I often serve them with crème brûlée, for a textural contrast.

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