Tuesday, April 27, 2010

Cardamom Rosemary Almond Biscotti (makes 25 - 30 pieces)


Oval shaped dough nicely leveled (you can rub flour in your hands to avoid stickiness)

After the first bake

Biscotti Slices

Second Bake

I am a big fan of biscotti and keep eating them until they are all gone. Well that is just what happened a while ago when my wife made these wonderful biscotti’s.

We wanted to experiment and see how rosemary and cardamom would complement each other. The result was very palatable, and the proof was the empty container full of biscotti’s after 2 days.

2 cups all purpose flour

1 tsp baking powder

¼ tsp salt

1 cup chopped almonds

1 ½ tbsp finely chopped fresh rosemary

3/8 tsp ground cardamom seeds

½ tsp pure vanilla extract

2 eggs

1 cup sugar

Toast the almonds in the oven at 325 degrees F until they are well toasted.

Pre heat the oven to 350 degrees.

Sift the flour, salt, and baking powder and set aside. In a large container or bowl, blend the eggs until smooth. Add the sugar, rosemary, vanilla extract and cardamom and mix well with a spatula. Add the flour mixture, almonds and mix everything until a nice dough is formed.

Transfer the dough to an oiled baking sheet and form two oval shapes. Bake for 35 minutes until the oval shape dough gets firm. Take the oval shaped dough out of the oven and let them cool. Slice the dough into any shape you would like or long slices if you want the traditional shape. Place the pieces flat on the baking sheet and bake again for 15 - 20 minutes at a lower temperature around 325 degrees until they turn slightly brown. Let them cool on a rack.

Serve with coffee or especially with tea since the cardamom flavor goes really well with tea. Since there is no butter in this recipe and due to the double bake, the biscotti’s are harder than the ones you may be used to when you buy the branded ones.