Cardamom Biscotti

Cardamom Biscotti (Adapted from Martha Stewart)

3/4 cup all-purpose flour
1/2 cup whole-wheat pastry flour
3 3/4 ounces sliced almonds, ground (about 1 cup)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon freshly crushed cardamom seeds (from about 1 tablespoon pods)
3/4 cup granulated sugar, divided
2 large eggs
1 teaspoon vanilla
1 large egg white

Preheat oven to 325 degrees.

In a medium bowl, whisk together flours, ground almonds, baking powder, salt, cardamom and 1/2 cup + 2 tablespoons sugar.

In a small bowl, beat together eggs and vanilla until well combined. Pour into the dry ingredients and stir until combined.

Scoop out onto a lightly floured surface and roll dough into a 9" x 2" log. Move dough to a parchment-lined baking sheet - gently press down on the log to flatten the top. Place pan into the oven and bake until the dough is pale golden and lightly cracked, about 30 minutes.

Meanwhile, in a small bowl, lightly beat egg white.

Remove pan from the oven and brush all over with the egg white - sprinkle with the remaining 2 tablespoons sugar. Place pan back into the oven and bake until the top is golden and firm, about 15 minutes. Remove and place pan on a wire rack to cool for 10 minutes.

Place baked loaf onto a cutting board and using a serrated knife, slice into 1/2" thick pieces. Place slices upright on a baking sheet and place back into the oven to bake until crisp, about 15 to 18 minutes. Remove from the oven and transfer slices to a wire rack to cool completely.

Makes about 2 1/2 dozen biscotti.

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