Before I made the Regina Biscotti I don't think I ever owned a jar of cardamom. The recipe called for just a tiny bit and, of course, the supermarket only had a large jar for $12 and, silly me, I bought it. Since I can't just let an expensive jar of spices go to waste I've been searching for recipes that use cardamom (if you have one, please direct me to it as I'll never get through this jar!).
I did find a Cardamom Cookie recipe on allrecipes.com but it seemed a bit bland for my tastes so I added a few items (upped the cardamom, substituted orange zest for lemon zest, and added orange liqueur soaked raisins). Also, the recipe called for rolling the cookie dough and in order to make my life easier I changed the process to ice-box cookies so I could just slice 'em.
The end result is a tart-dough like cookie with wonderful hints of cardamon, cinnamon, and orange - three flavors that work perfectly together. This dough would also work wonderfully for an orange curd tart or any citrus pie.
- 2 cups AP flour
- 1 cup sugar
- 1/2 tsp ground cardamom
- 1/4 tsp cinnamon
- 1/2 tsp grated orange peel
- 1/2 cup ground almonds
- 3/4 cup butter
- 2 eggs
- 1 Tbsp and 1 tsp whole milk
- 1/2 cup raisins soaked in orange liqueur
- Soak raisins for at least 4 hours in orange liqueur (I used Grand Marnier).
- Sift together flour, sugar, and spices; stir in orange peel and almonds.
- Cut in cold butter until mixture resembles cornmeal.
- Stir in egg and milk until mixture forms into a ball.
- Drain liqueur from raisins and stir into dough.
- Divide dough and roll into two logs approximately 2 inches thick; chill for at least 2 hours.
- Preheat oven to 400 degrees F.
- Slice off 1/4" thick slices of the dough and place on parchment lined baking sheets.
- Bake 6 - 8 minutes or until edges are browned.