Almond Biscotti

Posted on March 11, 2013



Simple almond biscotti – I use cardamom (white cardamom in this case) to compliment the almonds.  Fennel seed works well too.

To use fresh cardamom, pull the husks off of 5 or 6 pods, and crush the little seeds from inside.

Pre-heat the oven to 375° F

Prep 2 sheet pans, with parchment.

1.0 Biscotti  

  • 3 Cups       ________________ All-Purpose Flour~375 grams
  • 1 Cup  ________________ Sugar
  • 1 tsp   ________________ Baking Powder (aka BP)
  • 3     ________________ eggs
  • 1 tsp    ________________ orange zest
  • 14 Cup   ________________ Grapefruit Juice (or orange juice)
  • 14 Cup   ________________ olive oil
  • 14 tsp   ________________ almond extract
  • 14 tsp   ________________ ground white cardamom
  • 1 tsp   ________________ vanilla
  • 12 tsp  ________________ salt
  • 1 12Cups  ________________ almonds (toasted)
  • Whisk together Flour & BP
  • Crack eggs into the bowl of a stand mixer (you can do this by hand, but it is hard to mix)
  • With the paddle attachment, mix in the sugar
  • Add the juices, zest, oil, cardamom, vanilla and almond extract, and salt
  • Add in the flour & BP – mix until it is smooth (it takes a little while, so go deal with the almonds)
  • Check the dough to see how liquid it is – add a little more flour if it doesn’t hold some shape.
  • Mix in the almonds.
  • Scoop half the dough out, and form it into a log on one of the sheet pans.  (Add a little more flour if it starts to ooze)
  • Form a log with the other half of the dough on the second sheet pan.
  • Brush the tops with egg whites, and sprinkle with sugar (optional)
  • Bake for 30 minutes.
  • Remove from oven, and cool to a temperature you can handle it – at least 5 minutes.
  • Move to a cutting board, and using a serrated bread knife, cut into 12 inch pieces, on a diagonal.
  • Drop the oven temperature to 375°
  • Arrange on the sheet pans, on their sides, and return to the oven for 15 minutes.
  • Flip the pieces and bake for another 15 minutes.
  • They should be dry and crunchy.

These keep for a long time in a cookie jar, and they get better after a few days.

Posted in: Cookie, Recipe