• 1 1/4 cup all-purpose flour

  • 2 teaspoons baking powder
  • salt
  • 1 cup or 3 3/4 ounces pine nuts, coarsely ground
  • 1 tablespoon cardamom pods, husks removed, seeds, crushed to yield 1/2 teaspoon
  • 3/4 cup sugar
  • 2 large eggs, plus one egg white
  • 1 teaspoon vanilla


Preheat oven to 325ºF. Sift flour, baking powder, and pinc of salt into large bowl. Mix into flour the nuts, cardamom, and 1/2 cup, plus two tablespoon sugar.

Beat whole eggs and vanilla and add to dry ingredients till well combined. Lightly knead this dough on floured surface. Pat and roll into 9 inch x 2 inch  log. Transfer to parchment lined baking sheet. Press gently to flatten top, squaring it off.
Bake until pal gold and lightly cracked about 25- 30 minutes.

Once baked, lightly beat egg white and bursh onto biscotti. sprinkle with remaining 2 tablespoons cup sugar. Return to oven and bake 15 minutes. Let cool for 10 minutes then transfer to cutting board and slice with serrated knife into 1 inch thick slices. Place slices flat side down on backing sheet and return to oven to bake  until golden brown and crisp aout 15 more minutes.

Note: times are based on thickness of cookies as described. Natually if you slice them very thinly, you will reduce the baking tme significately.


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