This week’s TWD is Lenox Almond Biscotti chosen by Gretchen at Canela and Comino. Was I happy? You bet! We are truly a biscotti loving family. You’re sure to find biscotti at every holiday and family event. I have made so different types of biscotti but almond biscotti are the family’s favourite.
- used vegetable oil instead of butter (sometimes I use olive oil)
- substituted Amaretto for the almond extract
- toasted the almonds (I always use toasted nuts for biscotti)
- added the lemon rind
The biscotti were delicious! This photo really doesn’t do them justice. Wouldn’t you know it, the week I made biscotti is the week our espresso coffee machine is out for repair (I believe it’s due to the many espressos we collectively drink each day) and it’s a well known fact that biscotti have to be dunked! So before I run off to Starbucks with biscotti in hand, I will try something new – dunk my biscotti in tea.
Thanks Gretchen for choosing a family favorite recipe! The recipe can be found at Canela and Comino or on pages 141-142 of Baking: From my Home to Yours. Check out the TWD Bakers’ biscotti at Tuesdays with Dorie.
I loved this recipe. I’ll have to try it using oil instead of butter. Your biscotti look perfect.
Oh, now I want to try these with olive oil. What a nice reason to bake another batch … 😉
Love the idea of subbing amaretto for the almond extract. I’ll have to try that the next time I make this recipe. Glad you enjoyed the biscotti!
Clara @ iheartfood4thought
Ooh, I’ll have to try your variations!s
Using Amaretto is a super idea!
Interesting changes, glad they came out well. Too bad the machine wasn’t working to have a great espresso drink with these!
Love your variations! Hope the espresso machine is working again.