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Cardamom Biscotti

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

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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. Step 1

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

  2. Step 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. Step 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. Step 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. Step 5

    Transfer to a cutting board. Using a serrated knife, cut dough into -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.

Source
Martha Stewart Living, July 2008

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Reviews (22)

  • 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.

  • 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.

  • 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!

  • 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.

  • 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. :)

  • cwilman 10 Jun, 2010

    What I want to know is, are they using green or black cardamom pods?

  • 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.

  • 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?

  • sgulbenk 20 Apr, 2010

    No butter or oil what tipe of biscoi is this?

  • kathy2760 11 Aug, 2009

    I have a nut allergy and can not use the almonds. Can almond extract be subsituted for the flavor?

  • 1Toffy 29 Jul, 2008

    I have not made this recipe but have made biscotti before. I only cut it into 1/2" slices not 1"slices...that would be hard to bite into.
    As for carbs...probably a few....As for the cardamom pods...I will just use the ground cardamom. And I will just use ground almonds not going to the trouble to blanch my own and grind them. Whew lots of work....and unnecessary.

  • Leannmarie 29 Jul, 2008

    What is a cardamom pod? and what does it taste like? I love biscotti with my coffee

  • DolfanDale 29 Jul, 2008

    In step 5, does the recipe imply cutting dough into ONE inch thick slices? The biscotti in the picture looks more like ONE-HALF inch thick. For those of you who have made this recipe, how thick did you cut the dough?

  • phirerednga 29 Jul, 2008

    Does anyone know the carbs on this recipe????

  • starrjewell 29 Jul, 2008

    ehguy11 sold me. I hope to find other biscotti recipes. This is a treat I think some people are not aware of yet in our area. I grew found of them while living in Seattle and hope to try more recipes. Of course they went so well with a latte' when in our Norwegian community. I wondered about those pods!

  • LuluParis 29 Jul, 2008

    I would love to bake this recipe because I love cardamom, but I want to substitute powdered ground cardamom for the pods. I'm not clear how that would translate? Is it 1 TBL pods = 1/2 tea ground? Is that what they are implying in the directions? Can the author of this recipe please tell us how much of just regular ground cardamom to use? THANKS!!!

  • mariguardia 29 Jul, 2008

    Hi. I know nothing about cardamom pods, I only have ground. A tablespoon would be about how many pods?

  • sarkuskhan 29 Jul, 2008

    I've worked with cardomom quite a bit, using the already ground kind and grinding the pods myself. Doing it yourself yields a bit rougher powder, but the flavor is astonishingly fresher and better. All the same, in my opinion, you can't overdo it or underdo it with cardomom!

  • crazysham 29 Jul, 2008

    1 pod = 1/6 teaspoon ground

  • loyates 29 Jul, 2008

    what would be the equivilant for ground cardamom in place of the cardamom pods?

  • 3311942 29 Jul, 2008

    To make life easier, couldn't ground cardamom be used?

  • ehguy11 15 Jun, 2008

    I made a batch of these today. A bit time consuming (they're in the oven 3 times!!).....but worth the effort. Light and delicious. I ground a cup of almond paste in the food processor instead of using the blanched and ground almonds. Being Scandinavian, I can't resist the taste and aroma of cardamom. This cookie recipe is a keeper!