Our treat this week was Lenox Almond Biscotti chosen by Gretchen of Canela & Comino. I usually get biscotti in those holiday baskets and they always seem a bit cement like (probably because they have been in that basket for months) and the one time I tried to make them, well, they were just not great. I know there are wonderful biscotti out there, I just don't want to buy a jar full when all I want is something with my tea. I was curious about the cornmeal in these and after reading the reviews was happy to see my cornmeal was on the fine side. I really liked Dorie's recipe for biscotti, they were not hard and had a nice crunch from the cornmeal.
I used this recipe to try out my new BeaterBlade for my K/A. I saw this blade in the latest Chefs catalog and just HAD to try it out. The blade is an after market paddle attachment that has flexible wipers on the edges; so no more scraping down the sides of the bowl. Did it work? YES, I didn't have to scrape down the bowl at all with this recipe. My only concern is that it is made from a high impact plastic not metal and I am not sure how durable (comes with a 1 year guarantee) it will be, but it does save a lot of time. I am puzzled why K/A has not come out with a wiper paddle like this! You can also purchase it at Amazon , it got great reviews!
I had no problems with this recipe the dough was sticky but not hard to form into the rectangle; I did draw an outline on the parchment to be sure it was 12 x 1.5.
I wanted to make 2 different flavors from this recipe so I cut the dough in half before adding the flavoring. I made a Lemon Biscotti by using lemon extract, the zest of one lemon and added Macadamia nuts. For my Pumpkin Pie Biscotti I used 1 tsp. of pumpkin pie spice, orange extract and pecans. I dipped the ends of a few biscotti from each batch in white chocolate, because it just sounded good. I liked both versions equally and will make Dorie's recipe again!