Best Cardamom Biscotti Recipes

CARDAMOM BISCOTTI

Steps:

• 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.

CARDAMOM ALMOND BISCOTTI

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking soda, salt and cardamom; add to the creamed mixture alternately with sour cream. Fold in almonds. , Divide dough into fourths; shape each portion into a ball. On two greased baking sheets, roll each ball into a 15-in. log (two logs per pan). Bake at 350° for 30 minutes or until lightly browned and firm to the touch. , Transfer to a cutting board; cut at a 45° angle with a sharp knife into 1/2-in. slices. Place cut side down on greased baking sheets. Bake for 5-6 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in airtight containers.

HONEY, HALVA AND CARDAMOM BISCOTTI

Steps:

• Preheat the oven to 275°F and have a lined half sheet pan nearby. 2. To make the biscotti, in a large mixing bowl with a handheld beater or in a stand mixer with a paddle attachment, beat the granulated sugar, honey, tahini, vegetable oil, milk and vanilla until combined. Then add the flour, baking powder, cardamom and salt, and beat until just combined. 3. Divide the dough in half and shape into two ¾-inch-tall, 4-inch-wide loaves on the baking sheet, leaving a couple inches of space between the loaves. Sprinkle them with the sesame seeds and raw sugar, and bake for 25 minutes, or until they turn light golden brown. Remove from the oven and, using a serrated knife, gently slice the loaves into 1-inch-wide cookies. Tip the cookies on their sides and place back in the oven to bake for another 20 minutes, or until the edges of the cookies turn golden brown. Remove from the oven and allow to cool, preferably overnight on the counter uncovered. 4. To make the glaze, in a saucepan, heat the coconut butter, coconut milk, agave and vanilla until liquefied. Allow the mixture to cool slightly, then pour into a squeeze bottle with a small tip, and drizzle over the cooled biscotti. Sprinkle with more sesame seeds, if you like, and serve.

CARDAMOM CORNMEAL BISCOTTI

Steps:

• DOUGH 1. Stir together the flour, cornmeal, cardamom, and baking powder. Set aside. 2. Place the raisins on a cutting board. Using a chefs knife dipped in very hot water and then dried, cut into 1/4 inch dice. Set aside. 3. In electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until smooth and lightened, about 2 minutes. Add the eggs one at a time, then beat for 1 minute more. 4. Reduce the mixer speed to low and blend in the flour mixture, then the almonds. Remove the bowl from the machine, and using a large rubber spatula, fold in the raisins. Scrape down the bow], cover the dough with plastic wrap, and refrigerate for 2. hours. Baking 5. Position the shelves in the upper and lower thirds of the oven and heat to 350°, Dab the corners of 2 jelly roll pans with butter and line the pans with baking parchment. 6. Divide the dough in half and shape each piece into two thin logs, 12 inches long and about 1 inch wide. Place the logs on the pans, spacing them about 5 inches apart. Bake for 15 to 18 minutes, or until lightly browned around the edges. To ensure even browning, toward the end of baking time rotate the pans fop to bottom and front to back. Remove from the oven and let rest on the pans until cool, 15 to 20 minutes. Toasting: 7. Reduce the oven temperature to 250°. Place each log on a cutting board or other flat surface. Using a serrated knife, ctit into 4-inch-thick slices and place them flat side down on the pans. Bake for 8 minutes. Turn the slices over and bake for 3 minutes longer or until the edges begin to brown. Let rest on the pan for 5 minutes before transferring to cooling racks. Storage: Store in an airtight container, layered between strips of wax paper, for up to 3 weeks. These cookies may be frozen. from: great cookies