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These almond and cardamom biscotti are amazing lightly sweet, and crunchy.

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

  • 2 eggs

  • 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.

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