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.
Martha Stewart Living, July 2008
71 Ratings
- 5 star values: 12
- 4 star values: 19
- 3 star values: 28
- 2 star values: 10
- 1 star values: 2
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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!
Advertisement
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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. :)
Anonymous
Rating: Unrated
What I want to know is, are they using green or black cardamom pods?
Advertisement
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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?
Anonymous
Rating: Unrated
No butter or oil what tipe of biscoi is this?
Anonymous
Rating: Unrated
I have a nut allergy and can not use the almonds. Can almond extract be subsituted for the flavor?
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
What is a cardamom pod? and what does it taste like? I love biscotti with my coffee
Anonymous
Rating: Unrated
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?
Anonymous
Rating: Unrated
Does anyone know the carbs on this recipe????
Anonymous
Rating: Unrated
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!
Anonymous
Rating: Unrated
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!!!
Anonymous
Rating: Unrated
Hi. I know nothing about cardamom pods, I only have ground. A tablespoon would be about how many pods?
Anonymous
Rating: Unrated
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!
Anonymous
Rating: Unrated
1 pod = 1/6 teaspoon ground
Anonymous
Rating: Unrated
what would be the equivilant for ground cardamom in place of the cardamom pods?
Anonymous
Rating: Unrated
To make life easier, couldn't ground cardamom be used?
Anonymous
Rating: Unrated
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!