Thursday, May 29, 2014

Almond Biscotti

Unfortunately I don't have any pictures or modifications to this recipe, all I can do is vouch for it.  But that's good enough for me (because then the next time I want to make it I know which recipe is good).

Last semester a couple of new math professors hosted a house warming party.  As a lowly graduate student, I didn't really want to bring them wine (it's more expensive and I don't know their taste).  So I did the only obvious thing I could think of: I decided to bake something.  A loaf of homemade bread is one of my favorite gifts for hosts (but with the gluten free craze it may be risky now).  I think I was a little pressed for time, so I decided on a baked dessert and I wanted something that could be transported easily but was still classy.  Having never made biscotti, it seemed like the perfect option.  And I chose almond because I always have more than enough almonds.  It was a good recipe, I think I baked the biscotti a little longer than recommended in the second bake, which is good: they came out nice and crisp.

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