One of the coolest things about joining Tuesdays with Dorie has been seeing people baking together from all over the world. This weeks recipe was chosen by Gretchen of Canela and Comino from Peru.
I will start out by saying that my husband LOVED this recipe. He likes almonds so it was almost a no brainer that it would go over well at our house. My little Munchkin also loved it. She commandeered a beater as soon as I was done mixing the batter.
It started out looking like these two little logs. I should have listened to the advice given on the Q & A on the Tuesdays with Dorie Site. I know my oven cooks slow AND I know that things take longer on my stones.
The logs spread waaaaay out and didn't look done but I thought they would bake a little more on the stone. I was wrong.
After mutilating the dough....yes it was still doughy there was no way each of my tasty little biscottis were going to stand up like soldiers to bake and dry out more. I tried. They had to stay down flat to bake again. So, they really ended up being more like an almond cookie than regular biscotti. I didn't really mind though. Regular biscotti kind of hurts the roof of my mouth when I try to eat it. You may be asking why I don't dunk it in my coffee to soften it up. Well, I don't drink coffee and dunking it in Diet Coke is just not the same.
I will definitely make this again and maybe try some of the playing around items with it. And, of course, I will bake it twice as long.
I think I heard some people put in white chocolate chips and cranberries. That right there says fall to me! Yum!
Bobby had a couple biscotti with ice cream and really enjoyed it.
I love finding new recipes that are not difficult to make, that my entire family enjoys.
If you want to join TWD you need to sigh up before the 31st of this month. There are so many bakers that the time has come to limit the number of people signing up. Check it out here if it is something you want to do!