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Cardamom Biscotti

Cardamom Biscotti




40 biscotti


35 minutes


0 0 votes


  • 3/4 cup almond slivers, chopped
  • 2 cups flour
  • 1-1/2 teaspoons ground cardamom
  • 1-1/2 teaspoons Fleischmann's® Baking Powder
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract



  1. Preheat oven to 350°F.
  2. Toast almonds on baking sheet for 10 minutes or until golden, stirring once. Cool and reserve.
  3. Combine flour, cardamom, baking powder and salt in large mixing bowl; set aside.
  4. Beat butter with sugar until light and creamy. Beat in eggs, one at a time and add vanilla. Stir in flour mixture and almonds; blend well. With floured hands divide dough into 2 equal pieces. On greased baking sheets, pat each section of dough into a 2-inch by 10-inch rectangle.
  5. Bake for 25 minutes or until light brown and firm when pressed in center. Remove from oven (do not turn off oven); leave on baking sheet until cooled slightly, about 5 minutes. Carefully transfer the two rectangles to cutting board. Cut each rectangle crosswise into 20 (1/2-inch) slices. Place biscotti slices side down, on 2 baking sheets. Return to oven for 12 to 15 minutes, until lightly browned, changing positions of pan halfway through baking time. Cool on racks. Store in airtight containers.


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