Cardamom Cornmeal Biscotti Recipes

Steps:

• Center a rack in the oven, and heat it to 350. Line a baking sheet with parchment paper or a silicone baking mat.
• Sift the flour, cocoa, salt, baking powder and soda together; whisk in the cornmeal.
• Working with a mixer (using a paddle attachment, if you have one), beat the butter and sugar together on medium speed until creamy and smooth, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each egg goes in. Beat in the vanilla extract. Turn the mixer off, and add the flour-cornmeal mixture all at once. Pulse the mixer a few times to begin incorporating the ingredients without having them fly about, and then mix on low speed until they disappear into the dough. Mix in the chips and almonds. The dough will be thick and heavy.
• Scrape half the dough onto one long side of the baking sheet. Using your hands and a spatula, shape the dough into a log about 12 inches long and 1 1/2 inches wide - perfection is impossible, so just get close. The log will be bumpy and rough, and that's fine. Form a second log on the other side of the sheet.
• Bake for 25 minutes, rotating the sheet after 15 minutes. The logs will have spread; they'll give when squeezed and won't be fully baked at this point. Transfer the baking sheet to a rack, and allow the logs to rest for 20 minutes. Carefully move one log to a cutting board. (If the parchment on the baking sheet is sticky, turn it over or replace it.) Using a serrated knife, trim the ends and then cut the log horizontally into 1/2-inch-thick slices. Stand the slices up on the baking sheet - you don't have to leave much room between them; repeat with the second log.
• Bake the cookies for another 15 minutes - they'll be firmer, but not completely dry; they firm and dry as they cool. Transfer the baking sheet to a rack, and allow the cookies to come to room temperature. Kept covered and away from humidity, the cookies will hold for at least 1 week.

Steps:

• Preheat oven to 350°. Cream butter, 1-1/2 cups confectioners' sugar, cardamom and salt until light and fluffy. Beat in extract. Gradually beat in flour. Stir in walnuts., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until edges are golden, 15-17 minutes. , While warm, roll cookies in remaining confectioners' sugar. Cool on wire racks.

Steps:

• Preheat oven to 325 degrees. Place rack in center of oven.
• Sift flour, baking powder, and a pinch of salt into a large bowl. Mix almonds, cardamom, and 1/2 cup plus 2 tablespoons sugar into flour mixture. Beat eggs and vanilla, then mix into dry ingredients until well combined.
• Turn out dough onto a lightly floured surface. Roll dough into a 9-by-2-inch log. Transfer to a parchment-lined baking sheet. Press gently to flatten top. Bake until pale gold and lightly cracked, about 30 minutes.
• Lightly beat egg white, then brush onto biscotti. Sprinkle with remaining 2 tablespoons sugar. Bake 15 minutes. Let cool for 10 minutes on baking sheet on a wire rack.
• Transfer to a cutting board. Using a serrated knife, cut dough into 1/4-inch-thick slices. Place slices, flat sides down, on baking sheet, and bake until golden brown and crisp, 15 to 18 minutes. Transfer biscotti to wire rack, and let cool completely.

Steps:

• Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flours, cornmeal, coconut flakes, baking powder and salt in a bowl.
• In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the coconut oil and sugar at medium speed for 2 minutes. Scrape down the sides of the bowl and the beater. Add the eggs and vanilla and beat together for another minute. Scrape down the sides of the bowl and the beater. Turn off the mixer and add the flour mixture. Mix in at low speed until combined. The batter will be moist and sticky.
• Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 10 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least 2 inches of space between them.
• Place in the oven and bake 40 to 45 minutes, until lightly browned, beginning to crack on the top, and dry. Remove from the oven and cool on a rack for 20 minutes (or longer). Place on a cutting board and cut 1/2 inch slices straight across the logs.
• Place the cookies on baking sheets and return, one sheet at a time, to the middle rack of the oven. Bake 15 minutes and flip the biscotti over. Bake another 10 minutes, or until lightly browned. Remove from the heat and allow to cool.

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.

Steps:

• Rub the butter and flour together until it forms small breadcrumbs. Then add the caster sugar and ground cardamom. Beat the egg in a separate bowl and add 2 tablespoons of it to the dry ingredients (you can keep the rest of the egg for another recipe)
• Mix the ingredients together until they form a soft dough. Then wrap in cling film and chill in the fridge for around 30 mins.
• Once the dough has chilled roll out on a floured surface so that it is around half a cm thick and cut into rounds using a biscuit cutter. Place the biscuits on to a greased baking sheet (it should make around 12 biscuits) and bake at 180c for 10-15mins.
• Allow the biscuits to cool. I decided to ice mine using golden icing sugar and a little water. I waited until the biscuits were cold and then spread the icing on to them using a pastry brush to get a thin layer of glazed icing.

Steps:

• DOUGH 1. Stir together the flour, cornmeal, cardamom, and baking powder. Set aside. 2. Place the raisins on a cutting board. Using a chefs knife dipped in very hot water and then dried, cut into 1/4 inch dice. Set aside. 3. In electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until smooth and lightened, about 2 minutes. Add the eggs one at a time, then beat for 1 minute more. 4. Reduce the mixer speed to low and blend in the flour mixture, then the almonds. Remove the bowl from the machine, and using a large rubber spatula, fold in the raisins. Scrape down the bow], cover the dough with plastic wrap, and refrigerate for 2. hours. Baking 5. Position the shelves in the upper and lower thirds of the oven and heat to 350°, Dab the corners of 2 jelly roll pans with butter and line the pans with baking parchment. 6. Divide the dough in half and shape each piece into two thin logs, 12 inches long and about 1 inch wide. Place the logs on the pans, spacing them about 5 inches apart. Bake for 15 to 18 minutes, or until lightly browned around the edges. To ensure even browning, toward the end of baking time rotate the pans fop to bottom and front to back. Remove from the oven and let rest on the pans until cool, 15 to 20 minutes. Toasting: 7. Reduce the oven temperature to 250°. Place each log on a cutting board or other flat surface. Using a serrated knife, ctit into 4-inch-thick slices and place them flat side down on the pans. Bake for 8 minutes. Turn the slices over and bake for 3 minutes longer or until the edges begin to brown. Let rest on the pan for 5 minutes before transferring to cooling racks. Storage: Store in an airtight container, layered between strips of wax paper, for up to 3 weeks. These cookies may be frozen. from: great cookies