Rec: Cardamom biscotti
Cardamom Biscotti
ca 40 biscotti
adapted from a Swedish blog:
3 oz/100 g almonds, blanched and coarsely chopped
2 eggs
3/4 cup/200 ml sugar
1 T cardamom, preferrably freshly ground in a pestle and mortar
1 ts salt
2 cups/5dl(flour (I used spelt flour, regular wheat is fine)
1 ts baking powder
3 oz/100 g dark chocolate, finely chopped
Mix together almonds, eggs, sugar, cardamom and salt. Add 300 ml (1 1/4 cups) of the flour and the baking powder, then the chocolate. Mix carefully and add just as much flour you need to hold the dough together.
Roll out into thick ropes and place on a lined baking sheet.
Bake at 350F (180°C) for 20 minutes, or until the dough is lightly golden. Remove from oven, and when cool enough to handle, cut into small biscotti. Dry in the oven, at 200F (100°C) for 40 minutes. (Place them with the cut side up, and turn them over after 20 minutes)