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Cardamom Almond Biscotti

 Cardamom Almond Biscotti
These crunchy slices are requested often during the holidays, particularly by my husband. He likes to dunk them in coffee.
42 ServingsPrep: 20 min. Bake: 40 min. + cooling


  • 1 cup butter, softened
  • 1-3/4 cups sugar
  • 2 eggs
  • 2 teaspoons McCormick® Pure Almond Extract
  • 5-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cardamom
  • 1 cup (8 ounces) sour cream
  • 1 cup chopped almonds


  • 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. Yield:

2 of 2

Cardamom Almond Biscotti (continued)

Directions (continued)

  • about 7 dozen.
Nutritional Facts: 2 cookies equals 161 calories, 7 g fat (4 g saturated fat), 26 mg cholesterol, 137 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.