Wednesday, April 16, 2014
I've had a lot of bad biscotti. Several of the diets I've tried have included biscotti recipes that have been hard and flavorless, and I've had way too many of the coffee shop biscotti that are way too soft, and also generally flavorless. The first time I made biscotti from BWJ (the hazelnut one) was a revelation. I absolutely loved it. It turns out that, when done well, biscotti has a perfectly crisp texture (not too hard, but definitely not soft) and a delicious, concentrated flavor. This almond biscotti was at least as good as the hazelnut one, if not better. First, I loved the technique. I made these after Charlotte went to bed and was worried about how I was going to get the almonds sliced without my food processor (using it would have worken her up), so I was thrilled when I realized that you just fold whole almonds into the dough, and they get cut into pretty pieces when the biscotti are sliced. I also loved the simple ingredient list, and that the whole thing required nothing more than a bowl, a spatula, and a very quick knead. Second, I loved the almond flavor and the crunchy texture. I love having a bag of these on the counter, although it's very hard to walk past without stealing one (or two). My taste tester even said that these were the best biscotti she's ever had!