Ah, the sweet scent of almond, my place was surrounded with this aroma this afternoon. I have first noticed this recipe from Dorie Greenspan's baking book back in 2008 but have not tried it until today. I have followed the recipe very closely with the omission of the real almonds, it is quite pricey at the grocery store.
The taste is heavenly, I will be looking forward to having more of them for breakfast and afternoon snack during the course of this week. The cornmeal adds a special texture to the biscotti, making it very crunchy, light and the almond extract is the key to this very delectable goody. I believe the overall taste would have been even more interesting with chunks of real almond and some dried fruits, but that will be for another time. I cannot seem to go wrong when it comes to making dried baked goods. I will most likely go back to regular cake for next time.
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