Almond and Cardamom Biscotti
a pastry recipe
As an artist and passionate foodie, Maggie Frank has made a career of serving up sweet treats. She found her love for food after experiencing the way a great meal or dessert can truly centerpiece celebration and bring people together. As a proud graduate of the Culinary Institute of America, she believes food is a way of life. Testing and sharing recipes that others can try out and bring into their own homes brings her a great feeling of fulfillment. Follow her adventures on instagram: @maggiefrank.bakes
Biscotti is a favorite because it pairs well with tea and coffee. This cookie is double-baked and lightly spiced, perfect for dipping in your mug or enjoying on its own.
TIME (ACTIVE) | 1 H 5 M
TOTAL | 1 H 5 M
In a large bowl cream softened butter and sugar until light and fluffy, about three minutes at medium speed. Scrape down the sides of the bowl halfway through.
At low speed add in eggs one at a time. Then add both extracts.
In a separate bowl whisk together the flour, baking powder, salt, ground cinnamon, and ground cardamom.
Add the dry ingredients to the creamed butter mixture and mix at low speed; just until the flour is fully incorporated. Scrape down the sides of the bowl as necessary. Finally, add the sliced almonds and mix again.
Form the dough into a long flat log on a parchment lined tray, approximately 1 inch high, 5 inches wide, and 10 inches long.
Bake at 350°F for 20-25 minutes or until just golden. The center of the log should bounce a bit when touched when finished.
Let cool completely, about 30 minutes. Then use a serrated knife to cut the cookies into ½ inch slices. Then place the cookie cut side down on a parchment-lined sheet tray.
Toast the biscotti slices at 315°F for 15 minutes or until just golden. Flip the slices and repeat on the other side.
Enjoy with something warm to drink or store in an airtight container.
Leaving your butter and eggs out for a few hours so they can fully come to room temperature will make mixing easier and will give your cookies a better texture.
The almond extract and almonds can be easily replaced to accommodate an allergy. Simply replace the almond extract with some extra vanilla. Then, replace the sliced almonds or another light nut, like macadamia, or remove them entirely!
Cardamom is a strong spice with equal parts menthol, floral, and sweet flavor. It is widely used in traditional Indian, Middle Eastern and Nordic cuisines as well as a popular flavoring for tea and coffee.
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Ground cassia cinnamon's spicy, warm flavor and aroma star in many homespun fall and winter recipes. Cassia is dominant variety of cinnamon in America.
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8 oz - REFILL$24