This recipe sounds absolutely delicious! The creator states they're a little on the cardamom-side, so if you dig that, you're going to love these -- and they taste great dipped in coffee. This recipe yields about 50 small cookies.
Ingredients
2 eggs
200 g sugar
1 tbsp cardamom, freshly ground in a mortar and pestle
1 tbsp ground espresso beans
1 tsp salt
4-500 ml flour, spelt is fine if you've got it or use regular all-purpose
1 tsp baking powder
100 g white chocolate, coarsely chopped
Directions
Heat
the oven to 180°C. Mix the eggs, sugar, cardamom, coffee and salt. Add
300 ml of flour, and the baking powder. Add the chocolate. Gradually
add more flour if the dough is too sticky to handle - don't use so much
that it gets crumbly, but it needs to be firm enough to be shaped.
Form ropes, about 2-3 cm, and place on a lined baking sheet.
Bake at 180°C for about 20 minutes. Remove the sheet, and when the ropes are cool enough to handle, cut them diagonally into biscotti and place them back in the oven at 100°C for about 20-25 minutes to dry out.
