Cardamom Biscotti

Every now and then, M comes up with a cookie that he likes for me to make over and over.  Recently, he has been on a biscotti kick as they are light, essentially fat-free and I suppose they make him feel less guilty about his cookie habit.  The problem with this repetitive baking is that the challenge of trying something new vanishes.  But, his resulting joy and appreciation more than makes up for the fact that I can now make these in my sleep.

I have already posted once on biscotti but this new one, with its exotic cardamom flavor, is so good that I feel compelled to share.  The recipe calls for the baker to crack open cardamom pods, remove the seeds, and crush them.  It’s a tedious, time-consuming task and I suppose one could cut corners and use cardamom seeds or ground cardamom (both of which we have, along with the pods) but I decided to get cracking and husking.  The resulting aroma and flavor is truly special, and I suspect more powerful than what you would get from taking the shortcut.

Cardamom Biscotti

These crisp, crunchy, mildly-spiced cookies make a lovely accompaniment to a scoop of vanilla ice cream or fresh fruit and are wonderful with a cup of coffee or tea.

They are also the perfect ending to a lovely meal in lieu of dessert.  Just ask M (daily).

Cardamom Biscotti

Martha Stewart


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


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.)


Filed under Cookies

7 responses to “Cardamom Biscotti

  1. Yum, I love the addition of almond flour-sounds so nutty and good!

  2. MMM&CMom

    Love these biscuits dunked in a cup of coffee or tea. They are also great by themselves.

  3. Pingback: Spa Cuisine: Khao Mok Gai (Thai Rice Curry With Herbed Chicken) By Chiva-Som | Healthokok - Only discuss health and Weight loss

  4. Oh yum – these would go great on too!

  5. Pingback: Cucino (solo) per gli ospiti » Blog Archive » Al profumo di cardamomo.

  6. Pingback: 9 ricette al profumo di cardamomo « Cucino per gli ospiti

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