I didn't know biscotti were baked twice even though I've purchased my fair share of biscotti to go along with a cappuccino or latte over the years. Now, I can stroke biscotti off my list of things to try making at home, and I may never buy one again. Traditionally, biscotti are almond flavored, and this version has both almond extract and sliced almonds in it.

Tony Fortuna of the Lenox Restaurant gave this authentic recipe for biscotti to Dorie, and I'm thankful for that! Dorie also named it one of her top ten favorite recipes from this cookbook we're baking through.

Because they have a hard texture, they are best dipped in coffee or tea (or better yet a latte), then they absorb the flavor of your preferred morning pick-me-up and melt in your mouth, and before you know it you're digging into your Tupperware container for another hit of biscotti, repeating this motion until you run out of one or both.

Playing Around
I wanted to play around with the shape of biscotti. I pulled out my trusty coin wrappers again as I did for the Chunky Peanut Butter and Oatmeal Chocolate Chipsters. This time, with the urging of a friend living in the United States who can't get twoonie or loonie coin wrappers like we have in Canada, I wanted to try making them in the smaller penny, dime, and nickel versions to show that it's possible.

Of course, stuffing biscotti batter into the coin wrappers is time consuming, but it's worth it because they make the best dunkers! As well, after the first baking, some of the batter spilled out. But it's easy to trim these parts off. Then, I carefully unpeeled the coin wrapper and baked them for the second time until they were golden.

Here's a great step-by-step article showing how to form traditional biscotti.

Recipe: Lenox Almond Biscotti

You can find the recipe for Lenox Almond Biscotti in the book Baking: From My Home to Yours (affiliate link) by Dorie Greenspan or here or here. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Gretchen from Canela & Comino who chose the recipe for this week.

Tasting Notes
I'm almost out of biscotti and will have to make this batch again soon. Mornings just won't be the same without a little biscotti dunked into my latte. I'm looking forward to playing around with the flavorings next time too.

Recipe for Next Week (October 21)
Pumpkin Muffins on page 13 chosen by Kelly from Sounding My Barbaric Gulp.