Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Cardamom Biscotti 3.4 (70) 20 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 30 Crisp, mildly spiced twice-baked cookies make a lovely accompaniment to fresh berries and sherbet but are equally nice alongside a cup of tea. Ingredients 1 ¼ cups all-purpose flour, plus more for surface 2 teaspoons baking powder Salt 3 ¾ ounces blanched almonds, ground (about 1 cup) 1 tablespoon cardamom pods, husks removed, seeds crushed (½ teaspoon) ¾ cup sugar 2 large eggs plus 1 large egg white 1 teaspoon pure vanilla extract Directions 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 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. Rate it Print