Let's see, I think I finally have everything gathered, after a 2nd trip to Wal-Mart for flour! Brian's calling me to come look at the fountain!Yeehaw! The cardinals don't come this close to the house very often. This fountain IS frequently full of sparrows frolicking in the water!(The photo is taken through a not very clean)
O.K. back to the biscotti. It is a large batch. I'm thankful for my heavy-duty mixer!
Bake, cut and bake again!
It is pretty yummy. I think I will make it again! (Especially after spending $10 on that jar of cardamom!)
If you would like to try it, the recipe follows!
Cardamom Almond Biscotti
1cup butter, softened
1 3/4 cup sugar
2 teaspoons almond extract
5 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cardamom
1 cup (8 ounces) sour cream
1 cup chopped almonds
1. In a large mixing 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.
2. Divide dough into fourths. On two greased baking sheets, shape each portion into a 15-inch log (two logs per pan). Bake at 350 degrees for 30 minutes or until lightly browned and firm to the touch.
3. Transfer to a cutting board;cut at 45 degree angle with a sharp knife into 1/2-inch 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.
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