Crisp, mildly spiced twice-baked cookies make a lovely accompaniment to fresh berries and sherbet but are equally nice alongside a cup of tea.
- 1 1/4 cups all-purpose flour, plus more for surface
- 2 teaspoons baking powder
- 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
Preheat oven to 325 degrees. Place rack in center of oven.
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.
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.
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.
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.