These almond and cardamom biscotti are amazing buttery, lightly sweet, and crunchy go perfectly with a nice hot cup of coffee or tea.
1/2 cup whole almonds
1/3 cup butter, at room temperature
1 cup brown sugar
1/2 tsp vanilla extract
1 tsp instant coffee powder (Nescafé)
1/2 tsp cardamom powder
2 1/4 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup chocolate, melted
Preheat oven to 300 F. Also, prepare a large baking pan with parchment paper or silicone baking mats.
With the stand mixer + paddle attachment, cream together butter with both sugars until fluffy.
Add eggs, vanilla extract, coffee powder, and cardamom powder. Mix until well combined.
Gradually add flour, baking powder, and salt into wet mixture. Mix until well incorporated.
Fold in the almonds into the mixture. Divide the dough in half and shape each into a log form on the prepared baking sheet. Bake for 25 minutes or until golden brown and firm to touch. Allow to cool for 10 minutes.
With a serrated knife, diagonally slice each log into 1/2 ich thickness. Place the slices cut side up back onto the baking pan.
Bake for 10 minutes. Then remove the pan and flip the biscotti to the opposite side. Bake for another 10 minutes.
The slices should be lightly toasted at this point. Remove from oven and allow to cool completely.
Either dip the biscotti into melted chocolate or using a rubber spatula, spread the chocolate on the bottom of each biscotti.
Allow chocolate to harden, and then serve with a fresh cup of coffee!
These biscotti will last well for 10 days to 2 weeks, if stored properly. Here are my tips for storing biscotti:
If you ever want more crunch, you can give biscotti one more quick bake in a low 250 degrees F heated-oven.
Be sure biscotti are completely cooled before storing.
Store in loosely covered glass container or jar.