In Italy, there's always biscotti. Dorie picked a winner by including local restaurant Lenox Room's almond and cornmeal biscotti in the Baking: From My Home to Yours book. This special treat is great to dip and sip with Vin Santo, the wine of the saints. The TWD's selection is made by Canela & Comino.
Cornmeal adds the crunch.
Two long logs. To keep from spreading, chill just a bit.
Twice baked and cut on a 45 degree angle.
Drizzle with caramel. Hide a few for yourself.
Lenox Room is now closed. Tony, the owner went nut-free and re-opened as a steakhouse. Biscotti are no longer on the menu. I'll always have Florence.
15 comments:
Love the caramel drizzle on yours!! I will have to chill mine the next time I make it!
Caramel drizzle? I'd hide a few batches!
me, I'd hide a few so other people could have some. Because I'd eat the rest myself. :) Great idea, the caramel drizzle!
Hide some for yourself.
That is an understatement. Hide lots for yourself.
I love how long and skinny you made the logs, I am sure the final size was perfect! Caramel drizzle? Yum!
Oh wow the caramel drizzle sounds amazing!
they look superb! i will definitely chill them next time before baking. love the caramel drizzle!
Love the caramel drizzle! I'm using that next time.
taht drizzle looks great. Florence - isnt it wonderful!
you know...i always chill my cookie dough, but this time i just made it and threw it in the oven, and i paid the price with flat cookies. next time, for sure. the caramel drizzle is a nice touch!
I love the idea of caramel :) Nicely done!
Looks delicious! I'll have to remember to chill the dough next time.
They look fabulous, and that caramel drizzle was a sinful touch!
Ooh...I love the idea of the caramel drizzle. Yum! Your biscotti look great.
Thanks for the update about the Lenox restaurant! Your caramel on top is a great idea!
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