Cardamom Biscotti

By Cedar | June 15, 2010

A while back I subscribed to the the Martha Stewart cookie of the day E-mail that is sent out everyday. I hardly ever click on the E-mail, and most often send it directly to the trash box. There are a few recipes that I have clicked on, based on the title alone (pecan lace cookies, rose water madelines, buttery pecan rounds, etc.), and have saved them to make at a future date. One day last week I got a recipe in my inbox for cardamom biscotti. I am obsessed with cardamom and it has been years since I had any biscotti,  so I went to work on these tasty cookies right away.

That same day I finished up reading I Capture the Castle. I was completely obsessed with that book while reading it (and still am). I read over 200 pages that day, because I just couldn’t tear myself away from it (well except to work on the biscotti, and eat some!). Maybe tomorrow or the next day I will make another post all about the book.

Anyhow, here is the biscotti recipe.

Here is the recipe I followed (copied and pasted from the Martha Stewart Living website).

  • 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
  1. Preheat oven to 325 degrees. Place rack in center of oven.
  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. 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. 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. 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. (Biscotti can be stored for up to 3 days.)

Also, here is the top half of the pink dropwaist dress I bought last week. I forgot to get a full body shot, so I guess I will have to wear it again soon!

2 Responses to “Cardamom Biscotti”

  1. Ivy Says:
    June 15th, 2010 at 11:35 pm

    ooooooow! I love cardamom! A little goes a looooong waaaay too. 8)


  2. Roddy Says:
    June 18th, 2010 at 7:43 pm

    Yummy! I bought a bunch of cardamom the other day, perhaps this is what the excess should go into….