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.

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.

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!

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.

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. :)

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

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.

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?

No butter or oil what tipe of biscoi is this?

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