Chocolate Dipped Cardamom Biscotti

This is a fabulous twist on the more common anise biscotti.  The cardamom gives the cookie an exotic taste and matches perfectly with the chocolate.  It goes great with coffee, tea, or even ice cream.  You can eat it for breakfast, as a dessert, or even a mid-afternoon snack. 

I adapted this recipe from Martha Stewart's but increased the cardamom and added the chocolate to give it more of a kick.  Some may be intimidated to make biscotti but I think you will find that they are actually very easy to do.  You don't even need an electric mixer.  Give these a try for your next dinner party and watch your friends be impressed!

Ingredients:

  • 1 1/4 cup AP flour
  • 2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3/4 teaspoon ground cardamom
  • 1/2 cup plus 2 Tablespoons sugar
  • 1 cup blanched almonds, chopped
  • 2 large eggs
  • 1 teaspoon vanilla
  • 6 oz chocolate (I used Ghiradelli 60% cocoa bittersweet chocolate chips)


Instructions: Preheat oven to 325 degrees.

In a large bowl combine flour, baking powder, salt, cardamom, and sugar. Using a whisk, mix ingredients together so there are no lumps in the flour and everything is incorporated. Add the almonds to the dry ingredients. In a separate bowl whisk together the eggs and vanilla. Using a spatula, fold egg mixture into the dry ingredients until it forms a dough.  On a parchment lined sheet pan form dough into a long flat log, about 2 inch X 10 inch.

The Biscotti's first bake


Place in the top third of the oven and bake for about 35 minutes, or until crispy on top but still soft in the center. Let cool for 10 minutes. Using a long serrated knife cut into 1 inch slices on a slight diagonal. Lay slices back onto the sheet pan and bake 7-8 minutes. Turn biscotti and bake for an additional 7-8 minutes. Let biscotti cool for 10 minutes before dipping in chocolate.

Slice and bake again


Melt chocolate in a glass bowl using either a microwave or a double boiler. In a microwave, heat for 1 minute, then stir with a heatproof spatula and heat for an additional 30 seconds. Dip cooled biscotti cookies into the chocolate halfway down and place on parchment/wax paper to dry.  Once chocolate has hardened serve or store in airtight container.

Dip Biscotti in Chocolate

Makes 20-30 cookies.

Posted
AuthorAmy Koch

After about a month of drinking Cardamom Coffee and REALLY REALLY digging it at home I wanted to get my hands on some when I was in the wild.  I can't believe I've been drinking coffee regularly for nearly two decades and never knew about this stuff.  There's even an eHow about it!

What bland puritan Joe we have here in the US.  According to these guys: "Arab coffee is heavily flavored with cardamom—sometimes to the point of having more cardamom than coffee. Some preparations use two teaspoons of cardamom seeds for each small cup of the sweet, fragrant coffee."

Two teaspoons may be excessive.  My new jar of ground cardamom from McCormick's is far more potent than

Posted
Authordavid koch
CategoriesDrinks, Recipes

I was reading Harold McGee's On Food and Cooking the other night about spices.  While many people know that Saffron's sweet earthy stigmas are the most expensive spice, commanding up to $5,000 USD/pound - I didn't know that Vanilla was the second at $200/pound and Cardamom was the third at $22/pound.

McGee mentions how Nordic countries often use Cardamom in baked goods.  Supposedly the Vikings fell in love with the stuff a very very long time ago.  I thought briefly.  I know it goes in Chai Tea, and Garam Masala... but what else has Cardamom in it? 

Apparently, 80% of the annual Cardamom crop (which is picked by hand - ergo the price) goes to Arab countries mostly for use in Gahwa, Cardamom Coffee.  This is a big part of the culture, which was hitherto unbeknownst to me.  From MapsofWorld.com:

The ritual of presenting gahwa begins when the host places a set of four coffee pots, called della. Next to an open fire he pours the coffee beans onto a mahmasa,

Posted
Authordavid koch
CategoriesDrinks, Recipes
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