[recipe on Gretchen's blog]
I must admit, the first thing that comes to mind when I think of biscotti is jaw pain and chipped teeth. I am not the biggest fan of these twice-baked treats, and neither is A. -- he refers to the second bake as the "ruiner of all good desserts". Despite our prejudices, I still decided to give them a try when Gretchen of Canela & Camino chose them for this week's TWD.
I ended up really liking these biscotti! A. liked the flavors, but he still liked them better after just one bake (he stole the cut-off ends while I was cutting the rest of them). I personally love almond flavoring in cookies, so that definitely didn't hurt in my good opinion of them, but I also thought the texture was really nice while still warm — they stayed just chewy enough inside to offset the crunchy exterior.
I ended up halving the recipe due to the aforementioned prejudices against biscotti. To play around a bit, I used turbinado sugar instead of regular sugar, and I also substituted 100g of coarsely chopped white chocolate for the almonds.
I, like a lot of other people, experienced a lot of spreading instead of puffing in this recipe, but I didn't really mind.
Here they are at A.'s favorite stage, pre-second bake:
And after, golden and crunchy on the outside:
In all, I definitely recommend this recipe, even if you think you don't like biscotti! They were very tasty, and I was pleased with the outcome, even if they were a bit thin. Don't forget to check out Gretchen's blog for the recipe, and the rest of the TWD blogroll!
On another note, my apologies for not posting very often in the past few weeks. I never have too much time for baking during rugby season!