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This is the first biscotti I ever liked, and even though I’ve tried a lot of biscotti since I first made them, they remain my favourite. I’ve made chocolate ones, cinnamon ones, and espresso-hazelnut ones. They’re all very good, but the lemon almond cornmeal biscotti is my all-time, classic, blue-ribbon winner.

It is inspired by a recipe in Dorie Greenspan’s classic book “Baking: from my home to yours”, a recipe titled Lenox Almond Biscotti. Over the years, I’ve increased the lemon zest and decreased the flour and tinkered with it dozens of times, but from the first time I made them, I fell in love with these lovely crunchy, lemony, almondy, buttery and tender biscotti.

I guess you could call it an addiction- but I can think of worse ones to have…

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