These were a bit different from the biscotti I've made before. The dough is really sticky and spreads while baking, whereas my favorite biscotti recipe yields a very thick and crumbly dough to begin with that keeps its shape in the oven. I had to double the first baking time because the logs were still raw in the middle after the specified amount of time. I also had to let them bake a while longer for the second round in the oven, that's why they're a bit more "golden" than they should be.
They are very good, though I'm not sure the cornmeal added much to this recipe. Perhaps I should have used medium cornmeal instead of fine? Who knows. Will I make these again? I'm not sure. I might try tweaking the recipe and using something else, perhaps ground almonds, instead of the cornmeal.
I'm sure the other members of this fabulous group came up with a myriad of variations on the biscotti theme so why don't you give them a visit? And if it's the recipe you'd like, well then, visit Gretchen's blog!
43 comments:
chouette ! je suis la première :)...beau travail lyb...tes photos sont superbes !
Wow!! Yours turned out beautifully! :) Great job!
this really was an unusual recipe for biscotti, wasn't it? but yeah, very very good flavor. thanks for linking to your other favorite recipe, i'm bookmarking it!
They look great...I loved the cornmeal crunch but I think my cornmeal was stone-ground and crumbly.
I am going to try your favorite biscotti recipe! Yours looks great!
Your biscotti look great! My first batch was terribel, although the coworkers seemed to like them. So I'll be baking a second batch tonight!
good job! the color looks great!
I really like how golden yours turned out. I went with polenta, which was too coarse, so my guess is that medium ground cornmeal would be perfect. The things you learn, right?
How beautiful. They look delicious.
Wow, ils ont l'air vraiment bons tes biscotti et belles photos aussi!
Biscotti perfection.
I loved it.
I think the golden color is gorgeous!
I like your idea for substituting almond meal for the cornmeal, that might be a nice substitute. Great job on these biscotti - thanks for particiapting!
yours rose so high, gorgeous! glad you enjoyed them. i don't eat many biscotti so i didn't mind the cornmeal, but almond flour sounds like a great sub.
Yeah, I was quite a bit surprised when I read that the dough was sticky! I'd never heard of that before. But it still looks like it turned out perfectly-- though the almond meal is a great suggestion!
This biscotti is gorgeous! Just drop dead gorgeous...
Thanks for pointing me in the direction of all those biscotti recipes, Lyb. I'm looking for a good one for the holidays.
Perfect biscotti. I'm jealous. Love the color of it too.
I had to increase the baking time, too- maybe they were just too thick?- but it didn't matter. I liked the flavor in the golden parts! Nice work.
Your biscotti are gorgeous! Wow!
I used medium cornmeal and liked the "crunch" it gave. I bet almond meal would be wonderful, too.
Almond meal sounds good, nice variation. I liked the crunch of the cornmeal; beautiful biscotti.
So golden! These look delicious.
Beautiful looking biscotti! I think your fav biscotti recipe sounds fantastic, and I definitely want to try it out...thanks for sharing.
Just reading about biscotti and a good cup of coffee makes me want to have another. The baking times and temps for this recipe were a bit unconventional.
The last photo is absolutely beautiful...a plate of lovely goodness...great job!
Your biscotti look delicious. The good thing about the recipe is the number of variations that are possible. The sky's the limit.
Your biscotti is perfect looking! The cornmeal really turned me off but other than that I liked the recipe (though not as much as others I have tried). Nice job!!!
i'm sure your execution of this recipe was perfect, but your go-to biscotti sounds much better. methinks your pictures make them look better than they actually are... :)
Your biscotti looks perfect!
I reduced the cornmeal and used a bunch of dried almonds. We liked them a lot, better than any store-bought ones, but I've never home-cooked any other recipe. I love the way yours are nice and golden.
Nancy
Ooops, that should have read: I cut the cornmeal (medium grind) in half, and used a bunch of ground almonds.
It was good.
Nancy
beautiful biscottis!
Yours are shaped so beautifully! Mine were a little flat, but I still really liked them. I think next time I will just back them once and make bar cookies, the flavor was that good!
You did so well on your biscottis. Great photos.
Biscotti always reminds me of my great-grandmother...We've never used another recipe. Yours look great! Could really go for one with my coffee right now! :)
Your biscotti look absolutely gorgeous! They are shaped just perfectly. I had to bake mine a lot longer too, but I really liked that they were not so jaw-breakingly hard.
These look beautiful! It would be interesting to find out how these would do with ground almonds.
ohh those look lovely! having biscotti around for coffee ant tea is so nice :)
eh, woops, that anon was me, not sure why it did that.
I love your write up. I was pressed on time and did not give the credit I should have. As well, your photos are lovely!!
the biscotti are perfect. how did you slice them so nicely? i always leave a trail of broken cookies behind.
these look lovely and crispy - baked to perfection!
Hi!
I'm jealous yours have a beautiful biscotti shape, mine came out a little flat, lol. Sorry you didn't care too much for them, we loved them. I used some almond meal in mine and vanilla instead of almond extract. I thought the cornmeal gave it a nice light crunch. :)
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