Cardamon Whole Wheat Walnut Biscotti
Cardamon Whole Wheat Walnut Biscotti recipe
Yield
24 servingsPrep
15 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
walnuts
toasted |
|
| 1 | cup |
all-purpose flour
|
|
| ¾ | cup |
whole-wheat flour
|
|
| ½ | cup |
brown sugar
packed |
*
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
cardamom seeds
ground |
|
| 1 | dash |
salt
|
*
|
| 3 | large |
egg whites
|
|
| 1 | large |
egg whites
slightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
walnuts
toasted |
|
| 237 | ml |
all-purpose flour
|
|
| 177 | ml |
whole-wheat flour
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
cardamom seeds
ground |
|
| 1 | dash |
salt
|
*
|
| 3 | each |
egg whites
|
|
| 1 | each |
egg whites
slightly beaten |
|
Directions
Heat oven to 375℉ (190℃).
Spray cookie sheet with nonstick cooking spray.
Place walnuts in blender or food processor.
Cover and blend, using quick on-and-off motion, until walnuts are consistency of coarse meal.
Mix ½ cup of the ground walnuts and the remaining ingredients except egg whites in large bowl.
Stir in 3 egg whites thoroughly until stiff dough forms.
Sprinkle remaining ground walnuts on lightly floured surface.
Divide dough into 4 equal parts.
Roll each part dough into rope, about 14 inches long and ¾ inches thick, on walnuts.
Place on cookie sheet.
Brush lightly with remaining egg white.
Bake 20 min. Cut into 1inch diagonal slices.
Reduce oven temperature to 225 degrees. Bake 15 to 20 minutes longer or until crisp.
Remove from cookie sheet. Cool on wire rack.
Store tightly covered.
