Corn and Cardamom Biscotti

Serves 4

  • 2 cups sugar
  • 8 ounces butter
  • 4 eggs
  • 2 1/2 cups whole almonds
  • 1 tablespoon toasted ground cardamom*
  • 4 cups all-purpose flour
  • 1 cup corn meal
  • 3 tablespoons baking powder
  • 2 teaspoons salt

Preheat the oven to 350°.

In a large bowl, cream the sugar and butter together. Slowly stir in the eggs. In a separate large bowl, combine all the dry ingredients.

Stir the wet ingredients into the dry ingredients until well blended; the dough will be thick and sticky. Place half of the dough on a 10 x 15-inch rimmed cookie sheet that has been coated with non-stick baking spray. Form a slightly rounded 4 x 12-inch loaf that is about 3/4 inch thick. Repeat with the remaining dough on a second cookie sheet and bake for 30 minutes.

Remove from the oven and reduce the temperature to 325°. Allow the loaves to cool for 20–25 minutes. Then cut into 1/2 inch thick slices. Lay the slices cut side down on the cookie sheets and bake for 15 more minutes on each side or until very crisp. Allow to cool and store in an airtight container.

* It is best to buy cardamom seeds and toast and grind them yourself in order to get the most flavorful result. It takes about 10 cardamom pods to produce 1 tablespoon of ground cardamom. To toast, put the seeds in a sauté pan over medium-high heat and shake for 3–5 minutes.