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Lenox Almond Biscotti

June 17, 2010

As my friend Jo always reminds me to write down my blessings that God has given me.

I am reminded to share my blessing on finding this wonderful Almond Biscotti recipie.

I hardly bake my cakes and others 3 times in a row. But I baked this beautiful  biscotti 3 times in 2 weeks.

It’s beautiful with that cup of coffee,cocoa and even milo.

The recipie was written by an American and of course would be successful in America’s weather.

But where I live is Singapore, we have high levels of humidity. Temperatures here are much higher. And believe it or not, it all affects the end product.

 After much testing, this is the edited version for Singapore.

LENOX ALMOND BISCOTTI (adapted from Dorie Greenspan, *twisted here and there for Singapore weather)

1.5 cups of all purpose flour (plain flour)

1.5 tsp baking powder

¼ tsp of salt

½ cup of yellow cornmeal

8 tbs of unsalted butter, at room temperature

1 cup of sugar

2 large eggs

1.5 tsp of pure almond extract/essence

¾ cup of sliced almonds/ chopped almonds (which gives more crunch!)

Preheat the oven at 350F. Line a baking sheet with parchment or a silicon mat.

Whisk the flour, baking powder, salt together. Add cornmeal and mix together again.

Using a hand mixer, beat the butter and sugar at medium speed for 3 minutes till very smooth. Add the eggs and continue to beat for another 2 minutes or until the  mixture is light and and creamy. Beat in the almond extract. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated. Your dough should be soft and sticky. Toss in the almonds and mix it in.

Choose a flat and clean workspace (you can use a chopping board), pour a bit of flour  and spread it around. Using 1/3 or ½ of the dough  in your mixing bowl (depending how small your oven is),  pour it on floured workspace and mould the dough into a rectangular shape.

The height AND width of the rectangle is about the length of your thumb. The length of the rectangle can be up to 10 inches or whichever you prefer.

Transfer the moulded dough onto the baking sheet and put it in the oven for 20-25 minutes or until it is cooked (test it out with a toothpick). Once cooked, take it out to cool for 30 minutes (using Singapore weather as a gauge). You may mould another dough and put it to the oven while waiting for the first batch of biscotti to cool.

 Once the first batch of biscotti has cooled, use a serrated knife and slice it. Then, gather the sliced biscotti and bake it in the oven for another 15-20 minutes (it should look golden and firm), depending how crunchy you want your biscotti to be. Repeat the process for your next dough!

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