| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 360 | 16g | 7.5g | 47.4g |
| sugars | fibre | protein | salt |
| 20g | 2g | 8.7g | 0.20g |
If you’re anything like me, the thought of savoring a homemade Cardamom and Almond Biscotti alongside your morning cup of coffee is pure bliss. Truly, life doesn’t get much better than this in my corner of Portland, Maine where the Atlantic breeze brings hints of salty seawater that oddly enough, compliment the sweet and nutty aroma of this unique fruit-based baked delight.
A Twist on Tradition
Originating from Italy, traditional biscotti are a staple in every Italian kitchen. However, this recipe, featuring a melding of crunchy almonds, fragrant cardamom, mixed dried fruit, and a touch of lemon zest, treats your palate to a delightful fusion of flavors that’ll make you yearn for just one more bite. A whisper of New England sea air somehow finds its way into these biscuits, enchanting my daughters, Erin and Samantha, who always can’t wait for their share.
Health Benefits that Sweeten the Deal
But beyond the sheer indulgence, one of the reasons I’m so besotted with the Cardamom and Almond Biscotti is for their health benefits. This sweet treat is made healthier by the inclusion of almonds, a great source of protein, healthy fats, and fiber that keeps you sated. Almonds also provide a good amount of Vitamin E and Magnesium which are necessary for overall health. The dried fruit pack a hefty punch of nutrients too – they’re rich in fiber and antioxidants!
The Cardamom not only adds a spicy, aromatic flavor that perfectly contrasts the sweetness of the biscuit, but also carries a host of health benefits. It’s believed to have powerful antioxidant and diuretic properties that are beneficial to heart health. Cardamom is also known to help lower blood pressure and may contain cancer-fighting compounds.
Palate Pleaser
This biscotti bears a resemblance in texture to the popular Anise and Almond Biscotti, but with a fruity twist from the mixed dried fruit. It pairs well with a variety of dishes, both sweet and savory. More traditionally, they’re a perfect match for your morning coffee, or a bold Red-Eye roast in the afternoon. However, not one to shy from culinary adventures, I’ve found that they pair surprisingly well with a bowl of New England clam chowder, or sandwiched around a scoop of vanilla ice cream for a unique dessert.
There’s just something endearing about having these Cardamom and Almond Biscotti around. From the tantalizing aroma that fills the kitchen as they bake, to the wholesome, satisfying crunch that every bite guarantees, each day with these biscotti feels more like a special occasion than simple domesticity.
What You’ll Need
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup almonds, toasted and very coarsely chopped
- 3/4 teaspoon cardamom
- 1/2 cup mixed dried fruit (such as cranberries, cherries, or apricots), coarsely chopped
Method
Step One
Preheat your oven to 350 degrees F (175 degrees C). Take a large baking sheet and line it with parchment paper.
Step Two
In a medium bowl, combine the all-purpose flour, baking powder, cardamom, and salt. Stir these dry ingredients until they’re well combined.
Step Three
In a larger bowl, beat together the butter and sugar until the mixture is light and fluffy. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the grated lemon zest.
Step Four
Gradually add the dry ingredients to your wet ingredients, stirring gently just until they’re blended together. You don’t want to overmix at this stage, as that can make your biscotti tough rather than light and crisp.
Step Five
Stir in the toasted almonds and the dried fruit, distributing them evenly throughout your dough.
Step Six
Divide the dough into two equal portions and form each portion into a log that is about 2 inches wide and 9 inches long. Place these logs on your prepared baking sheet, spacing them well apart to allow for spreading.
Step Seven
Bake these dough logs for approximately 30 minutes, or until they’re golden and firm to the touch. Once they’re done, let them cool on the baking sheet for about 10 minutes.
Step Eight
After cooling, use a serrated knife to slice the logs diagonally into 1/2 inch thick slices. Arrange these slices cut-side down on the baking sheet and return to the oven for another 15 to 20 minutes, or until they’re crispy and golden brown. Let them cool completely before serving, as the biscotti will become more firm as they cool.
