Thursday, December 1, 2011

Cardamom Almond Biscotti

The other evening I made Biscotti.  Yum!  In my opinion, the best way to eat Biscotti is to dip it in hot coffee.  After sending some off to our Faculty Follies fundraiser, and taking some to school today, there are just a few left here at home.  ... a perfect treat for tomorrow's morning coffee!  I promised the recipe to some friends, so here it is (taken from Taste of Home's Treasury of Christmas Recipes, p. 233).

Cardamom Almond Biscotti
1 cup butter,softened
1-3/4 cups sugar
2 eggs
2 t. almond extract
5-1/4 cups flour
1 t. salt
1 t. baking soda
1 t. ground cardamom
1 cup (8 ounces) sour cream (I substituted plain yogurt -- the Greek kind sold at Costco)
1 c. chopped almonds

Cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  Beat in extract. Combine flour, salt, baking soda, and cardamom; add to creamed mixture alternating with sour cream. Fold in almonds.

Divide dough into fourths.  Shape each into a ball.  Roll each ball into a 15 in. log on 2 greased cookie sheets (2 per pan).  Bake at 350 for 30 min.  Transfer to a cutting board, and cut diagonally into 1/2 inch slices. Place with cut side down on greased baking sheets.  Bake for 10-12 min. or until lightly browned. Remove to wire racks to cool.  Makes about 7 dozen.

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