Almond and Cardamom Biscotti
a pastry recipe
Biscotti is a favorite because of how well it pairs with teas and coffee. This cookie is double baked and lightly spiced so it’s perfect for dipping in your mug or enjoying on its own.
PREP | 10 M
COOK | 55 M
TOTAL | 1 H 5 M
In a large bowl cream together softened butter and sugar until light and fluffy. This will take 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, baking soda, salt, ground cinnamon, and ground cardamom.
Add the dry ingredients into 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.
On a parchment-lined sheet tray, form the dough into a long flat log. 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. This should take 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 just until 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!
TRY ME - SAMPLE$0.75
2 oz - JAR$11
2 oz - REFILL$10
8 oz - REFILL$29
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.
TRY ME - SAMPLE$0.75
2 oz - JAR$8
2 oz - REFILL$7