Name: Lebanese Cardamom & Rose Biscotti
Prep time: 2 h 10 min
Cook time: 35 min
Total time: 2 h 45 min
Yield: 24
Cuisine: Middle Eastern
Ingredients: 4 cups all purpose flour; 2 cup granulated sugar; 1 cup dry polenta; 2 teaspoons baking powder; ½ teaspoon salt; 1 tablespoon cardamom; 1 teaspoon cinnamon; 6 large eggs; 4 tablespoons O’Live A Little’s Greek Koroneiki Extra Virgin Olive Oil; 1 tablespoon Rose Water; 1 cup pistachios; 1 cup dried cranberries, chopped; 1 cup dried apricots, choopped

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I believe Middle Eastern cuisine offers some of the most delicious flavors in the world. This easy, delicious and unique biscotti recipe is no exception to this belief. Rose water, cardamom and pistachios combine to make a great option to the typical biscotti flavors of chocolate, mocha, almond, etc.

Lebanese Cardamom & Rose Biscotti

Rated 5.0 stars by 1 users

Servings

24

Prep Time

130 minutes

Cook Time

35 minutes

Biscotti, which means twice-baked is the ultimate adult dunking cookie. Once you have a good recipe, you can easily change the flavorings and add-ins to create new flavors and combinations. Biscotti are easy and fast to make even though it seems like there are many steps in this recipe.

This particular recipe has dry polenta in the mix that adds a nice texture. The flavors and add-ins with this recipe creates a unique and delicious flavor. Rose water is a middle eastern extract that can be found at many good health food stores, middle eastern markets and of course Amazon. Don't omit it! It is the star in this recipe!

Biscotti freezes well and can also last a few weeks in a sealed container on your counter. Make yourself a good cup of coffee or cappuccino & then happy dunking!

Author:

Jennifer O

Image of Lebanese Cardamom & Rose Biscotti

Ingredients

4 cups all purpose flour
2 cup granulated sugar
1 cup dry polenta
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon cardamom
1 teaspoon cinnamon
6 large eggs
4 tablespoons O’Live A Little’s Greek Koroneiki Extra Virgin Olive Oil
1 tablespoon Rose Water
1 cup pistachios
1 cup dried cranberries, chopped
1 cup dried apricots, choopped

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Directions

Preheat oven to 325 degrees
In mixer using paddle attachment, add the sugar and then add eggs one at a time and mix on medium speed until incorporated
Add the extra virgin olive oil and rose water
Add the flour, dry polenta, baking powder, salt, cinnamon, cardamom and mix on medium speed until just incorporated
Add the pistachios, dried apricots & dried cranberry and mix till just incorporated.
Divide into two 1#14oz each sections of dough
Sprinkle some granulated sugar on your work space and roll / form each of the dough pieces into a log that is approx. 18” long
Pick up each log and place each onto a parchment line sheet pans. The dough logs should be firm enough so it is fairly easy to pick up and move onto the sheet pans
Bake the logs for approx. 25 minutes or until the top of the logs are just firm. The top should not be doughy, but should be just a bit soft.
Take the logs out of the oven and reduce heat to 275 degrees. Allow the logs to cool for 10 minutes.
Remove the logs from the sheet pans an place on a cutting surface. Using a serrated knife, slice the logs on the diagonal into approx. ½ slices.
Each log should yield approx. 14 slices. I usually either discard the ends or my husband Matthew, eats them up!
Place the individual slices back onto the parchment lined sheet pans.
Place slices back into the oven for 10-15 minutes, or until the sides of the slices are firm ( don’t have much or any give when squeezed).
The slices will firm up even more when cooled. How long to leave the slices in the oven is a bit subjective. If you like a cookie that is a bit softer, then don’t leave in the oven as long. Biscotti is usually very firm as they are in ultimate dunking cookie treat!