CARDAMOM ALMOND BISCOTTI
These crunchy slices are requested often during the holidays, particularly by my husband. He likes to dunk them in coffee.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 7 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking soda, salt and cardamom; add to the creamed mixture alternately with sour cream. Fold in almonds. , Divide dough into fourths; shape each portion into a ball. On two greased baking sheets, roll each ball into a 15-in. log (two logs per pan). Bake at 350° for 30 minutes or until lightly browned and firm to the touch. , Transfer to a cutting board; cut at a 45° angle with a sharp knife into 1/2-in. slices. Place cut side down on greased baking sheets. Bake for 5-6 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in airtight containers.
Nutrition Facts : Calories 161 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 137mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
HONEY BISCOTTI
Excellent served with coffee or as a snack alone, this charming twice-baked cookie is a variation on the classic crispy biscotti, but flavored with the delicate essence of honey and orange. Although the honey marries beautifully with other flavors, it is still the most profound taste, so be sure to choose a high quality honey. Any nut can be used (even the traditional pine nut), but we're partial to how wonderfully pistachios complement the honey in this combination.
Provided by Annacia
Categories Dessert
Time 1h
Yield 48 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt.
- Using the paddle attachment of an electric mixer, cream the butter until light and creamy.
- Beat in sugar and honey until smooth, then add eggs one at a time.
- Add vanilla and orange flower water and mix to thoroughly combine.
- Mix dry ingredients into the wet just until mixed.
- The dough should be stiff at this point.
- Stir in the orange zest and pistachios.
- Divide dough in half.
- On a prepared baking sheet lined with parchment paper, shape each half into a 12x3-inch log.
- Bake in the preheated oven for 20-25 minutes, until golden.
- Remove from the oven and transfer logs to a cutting board.
- Reduce oven to 325°F
- While still warm, Use a long serrated knife to cut each log diagonally into ½-inch slices.
- If logs become cool and begins to crack when cut, rewarm in the oven for about 30 seconds until soft enough to slice easily.
- Arrange the cut strips back on the baking sheet and bake for another 20 minutes, until dry, crisp and lightly colored. Remove from the oven and cool completely on wire racks, then store in an airtight container.
- [Chef�s Note: If you do not have access to orange flower water, feel free to substitute orange extract or use all vanilla extract. Biscotti will continue to crisp as they cool after the second baking, so be careful not to over bake. These cookies will keep for a few weeks stored in an airtight container; they also freeze nicely in an airtight plastic bag for a few months.].
Nutrition Facts : Calories 67.7, Fat 2.1, SaturatedFat 0.8, Cholesterol 10.3, Sodium 52.7, Carbohydrate 11.2, Fiber 0.5, Sugar 5.2, Protein 1.4
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