Almond Cardamom Biscotti
These crumbly biscottis are the perfect pairing with a steaming cup of coffee or tea. They can be eaten for breakfast or as a tasty snack at any time. The secret of these biscottis lies in the addition of the spice cardamom. This spice adds a subtle but very unique flavor and compliments the almonds beautifully. These treats combine the classic Italian biscotti flavors with the flavors of the Far East with the cardamom.
Ingredients
- 3 cups all-purpose flour
- 1/4 cup almond flour
- 1 tsp baking powder
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1 cup whole raw almonds
- 3 eggs room temperature
- 1/2 cup light olive oil
- 1 tsp pure almond extract
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 2 tsp ground cardamom
Instructions
- Preheat oven to 350 degrees and position the rack in the center. Line a baking sheet with parchment paper.
- On a separate baking sheet, lay and spread out the whole raw almonds. Place in oven and toast almonds for about 10-12 minutes or until they acquire a golden color. Remove from oven and chop them roughly. Set aside to cool.
- In a large bowl, mix together the dry ingredients - flour, baking powder, sugars, salt, and ground cardamom.
- In the bowl of an electric mixer with a paddle attachment, whisk the eggs. Add the olive oil, almond and vanilla extracts, and lemon zest and whisk lightly together.
- Add the dry ingredients to mixture until fully incorporated. Add the toasted almonds and mix well. (Almonds should have cooled off)
- Scoop out the dough and divide into 2 portions onto the prepared baking sheet. Shape the dough into 2 logs. Make sure to flour your hands along the way to prevent the dough from sticking.
- Bake for about 30-35 minutes, or until the logs achieve a lightly golden color.
- Remove from oven and allow the logs to cool before transferring to a cutting board. Using a serrated knife, slice the logs diagonally into about 3/4 inch thick biscottis.
- Place the biscotti slices back onto the baking sheet (lay them cut side down) and bake for another 15 minutes or until golden. Flip biscottis halfway through baking to achieve golden color on both sides.
- Allow biscottis to cool and transfer to a wire rack to cool completely.