I have already posted once on biscotti but this new one, with its exotic cardamom flavor, is so good that I feel compelled to share. The recipe calls for the baker to crack open cardamom pods, remove the seeds, and crush them. It’s a tedious, time-consuming task and I suppose one could cut corners and use cardamom seeds or ground cardamom (both of which we have, along with the pods) but I decided to get cracking and husking. The resulting aroma and flavor is truly special, and I suspect more powerful than what you would get from taking the shortcut.
These crisp, crunchy, mildly-spiced cookies make a lovely accompaniment to a scoop of vanilla ice cream or fresh fruit and are wonderful with a cup of coffee or tea.
They are also the perfect ending to a lovely meal in lieu of dessert. Just ask M (daily).