TWD – Lenox Biscotti
Posted by Melissa on October 14th, 2008. Filed under: Favorites, Tuesdays with Dorie.
My experience with biscotti is limited at best. I was never turned on by the whole idea of biscotti because to me it appeared to have the same texture as (very) stale bread sticks. That and they’re not overly sweet and not overly savory, so their function seemed rather limited as well. <enter complete and pure love for cappuccinos> What was I saying about biscotti? Oh yes – how perfect they are as dunkers for coffee and chocolately drinks alike. I think what truly turned me off to biscotti in the past was that where its usually sold, its just plain old. Fresh biscotti seems totally unheard of. Its usually individually wrapped, loaded with preservatives, and sold months years past its expiration date. Luckily Gretchen of Canela & Comino gave me the chance to whip up some fresh biscotti, which I haven’t done in quite some time.
I really wanted to spruce these up. I love almond, but I love it more as the accent rather than the star of the show. To the basic recipe I added the zest of one orange (large clementine, actually) at the same time as creaming the butter and sugar, 1/2 cup chopped dried cranberries, and replaced the slivered almonds with chopped pistachios. Oh*My*Goodness good! The aroma of the kitchen was so intoxicating. The cranberries and pistachios were both added at the very end of mixing. Lastly, I was short on cornmeal, so I substitute masa harina, which did well in a pinch. Masa Harina is made by cooking dried corn kernals in lime water, and then finely ground. It is often the base for tortillas and tamales. I wasn’t able to detect any lime flavor (I could barely smell it in the masa harina bag) and I thought that if I was able to detect it, it would only enhance the orange flavor that I did want to shine.
At this point I am totally convinced that Dorie does all of her baking at atleast 10000 feet above sea level (maybe even Mt. Everest???)I am having very (in)consistent issues with baking temps and times when following her recipes. Things shouldn’t still be RAW when they should be “browned”. These biscotti were no different. The initial bake is supposed to be for 15 minutes – other biscotti recipes suggest 25-30 at the same temp, which was what I needed in order for this recipe to work. For the 2nd bake I dropped the temp to 300 so as not to darken them anymore, and I let them bake for 25 more minutes. They definitely needed this.
I was thinking of other appealing flavor combinations – maybe pumpkin and white chocolate; dark chocolate and cherry; lime and coconut. I have already consumed two of these addictive sticks. So, beware! Be sure to check out Gretchen’s site for the recipe and TWD headquarters to see what everyone else has baked up!
October 14th, 2008 at 1:57 am
Your biscotti look lovely. I used pistachios as well. Just a note about masa harina: the lime is not lime as in citrus fruit, but lime as in slaked lime or quicklime (calcium hydroxide), so it’s unlikely there would be a citrus aroma or taste.
October 14th, 2008 at 4:47 am
Great looking biscotti! I will go the pistachio route next time±
October 14th, 2008 at 6:37 am
They look great! I love the pistachios!
October 14th, 2008 at 7:31 am
YAY for someone else calling out Dorie’s recipes! i’ve never had this experience with a cookbook, where so many of the recipe directions are off. but wowie, love the pistachios in your biscotti, so gorgeous!
October 14th, 2008 at 9:17 am
Bravo! Limited experienced?
They are absolutely perfect! …and the touch of pistachio green makes them look spunky!
October 14th, 2008 at 9:34 am
Wow the pistachios really pop out. Love your combos and your biscotti looks delish!
October 14th, 2008 at 10:05 am
The pistachios look great!
October 14th, 2008 at 10:39 am
Okay, you’ve only eaten two? I’d call that restraint! Love the combo you tried, and cherry dark chocolate is one I definitely need to try.
October 14th, 2008 at 12:39 pm
They are SO Addictive! And I totally imagine Dorie baking on top of Mount Everest! That’s the only way she gets these baking times, right??!
October 14th, 2008 at 6:49 pm
I agree that most bought stuff is stale! the pistachio flecks look stunning!
October 14th, 2008 at 8:39 pm
We came up with the same combo! So delicious. And I NEVER thought I’d say that about biscotti.
October 14th, 2008 at 8:57 pm
Love the pistachios in your biscotti; they look great
October 14th, 2008 at 9:20 pm
Your biscotti look awesome! I love the pistachios and the masa is brilliant.
October 14th, 2008 at 9:23 pm
Love your biscotti — the green pistachios are gorgeous against the yellow / orange biscotti!
October 14th, 2008 at 11:28 pm
I agree with you fresh biscotti is so much better than store bought! I also have been having troupble with dorie’s baking times, I just though my oven was to blame!
October 15th, 2008 at 9:50 am
I love the pistachios peeking out – would be beautiful at Christmas too. I agree, the baking times can be a little off. Does she have a magical oven?
October 15th, 2008 at 12:09 pm
Love your site. Fun & Happy Look. Totally love colorful pistachios and can’t wait to try that combo, maybe with lemon and white chocolate (drat, or dark). We just need to rename white chocolate to white something else. Anyway, Your photos are awesome. I love ribbon too!
AmyRuth
October 15th, 2008 at 2:44 pm
Ok WOW how absolutely gorgeous! Yours came out so pretty
Love your substitutions too! I followed the recipe since I’ve never made biscotti before, i will be a little braver next time 
October 17th, 2008 at 12:06 am
Very lovely & colorful biscotti. Your other flavor ideas sound so appealing as well.
October 18th, 2008 at 8:39 pm
Your biscotti are perfect! Just the right color and crumb. Cranberry and pistachio biscotti are a must try for me.