This was yet another kitchen experiment that turned out well. I love cardamom in anything, and I couldn’t find any dates, so I used dried mango instead. These are spicy, sweet, and perfect with coffee or tea!
- 1 1/2 cups flour
- 1 cup ground almonds
- 2 teaspoons baking powder
- 2 teaspoons ground cardamom
- 1 teaspoon nutmeg
- 1/2 cup sugar
- 1/2 teaspoon of salt
- 1 1/2 teaspoons vanilla extract
- 2 eggs
- 1/2 cup dried mango
Extras: 1 egg white and 1/8 cup of sugar for the top of the biscotti
Preheat the oven to 325 degrees and mix all of the dry ingredients together. Sift the flour to avoid any lumps.
Lightly beat the eggs and vanilla together and add to the dry mixture. Mix with a wooden spoon until combined. The dough will be a bit sticky, so add more flour if you need to.
Roll the dough into a log on a lightly floured surface. It should be about 2 by 10 inches.
Butter a baking sheet and place the roll on it. Press the top down to flatten it a bit, and cook for 30 minutes.
Once the biscotti is slightly golden and cracked, remove it from the oven. Lightly beat the extra egg white and brush it over the biscotti. Sprinkle the 1/8 cup sugar over it, and place back in the oven for 15 more minutes until golden and fragrant.
Transfer the biscotti to a cutting board and cut into 3/4 to 1 inch slices. Arrange these on another buttered baking sheet and cook for 15 to 20 minutes or until browned and slightly hard to the touch.
Cool on wire racks until hard.
Enjoy with coffee or tea, or my favorite spiced latte. I made Naomi a cute latte today with touch of chocolate when I brought her a sample of my biscotti.
A little messy, but yummy (or so I heard). I had mine with ceylon tea and it was delicious!
The fun part about biscotti is that you can experiment with different ingredients. Try adding cocoa powder, cinnamon, pecans, dates, dried cranberries, or crystallized ginger.