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Cardamom Biscotti

71

Crisp, mildly spiced twice-baked cookies make a lovely accompaniment to fresh berries and sherbet but are equally nice alongside a cup of tea.

  • Yield: Makes 30

Source: Martha Stewart Living, July 2008

Ingredients

  • 1 1/4 cups all-purpose flour, plus more for surface
  • 2 teaspoons baking powder
  • Salt
  • 3 3/4 ounces blanched almonds, ground (about 1 cup)
  • 1 tablespoon cardamom pods, husks removed, seeds crushed (1/2 teaspoon)
  • 3/4 cup sugar
  • 2 large eggs plus 1 large egg white
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 325 degrees. Place rack in center of oven.

  2. Sift flour, baking powder, and a pinch of salt into a large bowl. Mix almonds, cardamom, and 1/2 cup plus 2 tablespoons sugar into flour mixture. Beat eggs and vanilla, then mix into dry ingredients until well combined.

  3. Turn out dough onto a lightly floured surface. Roll dough into a 9-by-2-inch log. Transfer to a parchment-lined baking sheet. Press gently to flatten top. Bake until pale gold and lightly cracked, about 30 minutes.

  4. Lightly beat egg white, then brush onto biscotti. Sprinkle with remaining 2 tablespoons sugar. Bake 15 minutes. Let cool for 10 minutes on baking sheet on a wire rack.

  5. Transfer to a cutting board. Using a serrated knife, cut dough into 1/4-inch-thick slices. Place slices, flat sides down, on baking sheet, and bake until golden brown and crisp, 15 to 18 minutes. Transfer biscotti to wire rack, and let cool completely.

Cook's Notes

Biscotti can be stored for up to 3 days.

Reviews Add a comment

  • CGengler
    29 NOV, 2012
    I'm not reviewing but I want to use fresh cardamom and wondered which to use.. Black, white or green. Looking forward to trying this recipe. Thanks.
    Reply
  • jpschnable
    17 JAN, 2012
    Although I have not made many different biscotti recipes, I really like this one. The only thing I would change is the yield. This recipe will not yield 30 1-inch-thick servings--more like 15 or 16. But you can always slice them thinner.
    Reply
  • MyFoodInfusedLife
    23 DEC, 2011
    I found this biscotti to be quite bland. I also did not think the texture was dense enough to be properly representative of biscotti. I instead used my standard almond biscotti recipe and added 2 tsp ground cardamom to it. It makes two 8x3.5" loaves before baking. I was really happy with this amount of cardamom. I thought they tasted great!
    Reply
  • CathyKirchner
    10 DEC, 2011
    I've made this biscotti many times over the last few years. My friends and family love them! My teenage daughter stands over them until they're cool enough to eat. I grind cardamom that I purchase in bulk, but my advice to all is put as little or much cardamom in as you like. We love it, so I use quite a bit. The recipe may take time, but it's well worth it.
    Reply
  • lee_tah
    11 JUN, 2010
    Hi cwilman: Green cardamom is most commonly used in sweet European recipes like this biscotti. There are 2 kinds of brown cardamom; one is used in mainly Indian recipes, the other in Chinese. There is also a light brown brown cardamom used in Thai. You can see a picture of the 4 different kinds on this website (I go here to buy online spices) http://www.gourmetshopper.com.au/shop/home.php?cat=3 Also wikipedia has some good pages on cardamom. Probably more info than you needed. :)
    Reply
  • cwilman
    10 JUN, 2010
    What I want to know is, are they using green or black cardamom pods?
    Reply
  • missstubby
    22 APR, 2010
    Flour would not substitute cup for cup with almonds. Maybe measure out the cup of flour and mix most into dough and knead in more to make a dough. Cardamon is a spice which contains volatile flavor components, Ground is going to lack the same flavor. Nutmeg is another in which fresh grated has a different taste than ground. Cardamom pods are papery and not used. Seeds are removed and crushed.
    Reply
  • missstubby
    22 APR, 2010
    The picture clearly shows thinner cut slices than 1 inch. The one log is to make 30 slices, measure and divide by 30 to get an idea. The ground almonds are going to add bulk and fat (some) to recipe. Also, almond allergy might react to almond extract. Is there some other nut towhich you do not react?
    Reply
  • sgulbenk
    20 APR, 2010
    No butter or oil what tipe of biscoi is this?
    Reply
  • kathy2760
    11 AUG, 2009
    I have a nut allergy and can not use the almonds. Can almond extract be subsituted for the flavor?
    Reply