MORNING INSPIRATION

This biscotti recipe (adapted from her book, Baking: From My Home to Yours) comes to you courtesy of Dorie Greenspan's xoxoDorie Newsletter. (I made a few minor changes to the directions as well). Dorie invites you to "please dunk" and I, being an enthusiastic fellow dunker, do heartily agree. This works with your morning coffee or as Dorie suggests, "in vin santo would be most traditional." However, I've been know to dunk in wine (whatever I've been drinking with dinner) to complete the meal.

The almond extract in these biscotti (in my opinion) is not overpowering, and the addition of cornmeal adds a touch more texture. I had all the ingredients on hand, so this morning I was inspired to get baking. I'm glad I did and hope you'll try this recipe as well.

LENOX ALMOND BISCOTTI

1 1/2 cups (204 grams) all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon fine sea salt

1/2 cup (72 grams) yellow cornmeal

8 tablespoons (4 ounces; 113 grams) unsalted butter, at room temperature

1 cup (200 grams) sugar

2 large eggs, at room temperature

1 1/2 teaspoons pure almond extract

3/4 cup (75 grams) slivered almonds, blanched or unblanched

Center a rack in the oven and preheat it to 350 degrees F. Line a baking sheet with parchment paper.

Whisk the flour, baking powder and salt together. Add the cornmeal and whisk again to blend.

Working with a stand mixer fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together at medium speed for 2-3 minutes, until very smooth. Add the eggs and continue to beat, scraping down the bowl as needed, for another 1-2 minutes, or until the mixture is smooth and creamy. Beat in the almond extract. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated. You’ll have a soft stick-to-your-fingers dough that will ball up around the paddle or beaters. Scrape down the paddle (or beaters) with a large rubber spatula and toss in the almonds. Mix on low just to blend.

Transfer dough to a well floured surface. Form a ball and divide in half. Using your fingers and a spatula or scraper, work the dough into two logs about 12 inches long x 1 1/2 inches diameter. (Nella's note: Since the dough is so moist, I find that flouring my hands well before rolling helps prevent sticking. Or, wrapping the dough in wax paper and gently compressing the mixture to help shape the logs also works.) Transfer the logs to opposite sides of the lined baking sheet, running lengthwise (the dough will expand as it cooks).

Bake for 15 minutes, or until the logs are lightly golden but still soft and springy to the touch. Transfer the baking sheet to a rack and cool for 30 minutes (leave the oven heated).

Carefully transfer the logs to a cutting board. With a long serrated knife, trim the ends and cut the logs on a slight diagonal into 3/4-inch-thick slices. Return the slices to the baking sheet, leaving space between biscotti to allow heat to circulate evenly all around.

Return the baking sheet to the oven and bake for another 15-20 minutes, or until golden and firm. Cool the biscotti to room temperature. Makes about 25 biscotti.