The first thing I ever baked when I got my copy of Dorie’s book (not counting the recipe I found online before I actually bought her book), if I’m not mistaken, was her Lenox Almond Biscotti. It caught my attention because, for one thing, I hadn’t made biscotti in a while, and for another, they looked luscious from the photo. And really, I haven’t found anything made with cornmeal that I hadn’t liked to some degree. I’m fairly determined to bake through Dorie’s book, mostly because I’ve been pleased with all the recipes I’ve made so far (most of which I haven’t gotten around to writing about yet, but I promise I will). I’ve been so delighted in fact, that despite my hesitation towards recipes that have more than 2 sticks of butter- the same hesitation that has stopped me from making croissants thus far- I decided to make her Golden Brioche Loaves because I just had a feeling that it would work out for the best in the end. I just really trust Dorie and her recipes.
Following my tradition of writing my Dearly Dreaming Dorie posts talking about two of her recipes at a time, I decided the theme for today would be gold, which I guess us the only thing these recipes have in common, aside from the fact they both come off Dorie’s book of course. And as I mentioned, one is a a delectable, dip-in-your coffee biscotti, and the other one is a loaf that is a cross between a full-bodied bread and a flaky croissant.