{TWD} Lenox Almond Biscotti

Recipe #283

I left home and had a thoroughly relaxing¬† weekend in the desert. The weather was absolutely gorgeous and the company wonderful. My friend D is expecting her first baby in December and we decided to do a girl’s weekend of sun, spa, and relaxation. The final group was smaller than we planned, but it ended up being perfect.

After dinner on Friday and just the right amount of margaritas and virgin margaritas we decided to run to the grocery store (Bristol Farms) and ended up spending $100 on the ingredients for French toast (plus a couple pints of ice cream and other treats). On Saturday, we spent the day at the spa at the JW Marriott Desert Springs Spa Resort. I’ve been to a lot of spas and this one was great. If you are ever in the Palm Springs/Palm Desert/Rancho Mirage area, I strongly encourage you to check it out. Another great discovery was Zin American Bistro, the restaurant where we went out for dinner that night. I had the “very adult macaroni and cheese” and it was exceptional.

My original plan was to make this week’s Tuesdays with Dorie recipe for this weekend. I had a busy week baking two cakes for two different work celebrations and by the time Friday rolled around I was done baking. I decided to make the Lenox Almond Biscotti, chosen by Gretchen of Canela & Comino, when I returned from my weekend. This was my first time making biscotti. They were super-duper easy to make–if I knew how easy I would have gone ahead and made them on Friday. I used whole-wheat pastry flour instead of all-purpose and they turned out wonderful. The perfect crunch and flavor. Yum!