Almond-Cardamom Biscotti with Dried Lingonberries
  • 2 Tablespoons butter, softened
  • ½ cup granulated sugar
  • 4 egg whites
  • 2 teaspoons almond extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon ground cardamom
  • ¼ teaspoon salt
  • ½ cup dried lingonberries (or cherries or cranberries)
  • ¼ cup chopped almonds, toasted
  • Confectioner's sugar for sprinkling
  1. Heat oven to 375 degrees F. Lightly grease an 8-inch square pan. Have a large cookie sheet ready lined with parchment or lightly grease it. Set both aside.
  2. In bowl of electric mixer beat butter and sugar until crumbly. Beat in egg whites and almond extract.
  3. Combine flour, baking powder, cardamom, and salt; gradually add to sugar mixture. Stir in dried lingonberries and almonds. Dough will be stiff.
  4. Press dough into prepared 8-inch pan and pat down evenly. Bake for 20 minutes or until edges start to brown. Remove from oven and let cool for 5 minutes.
  5. After cooling for 5 minutes, carefully turn out of pan onto a cutting board. Cut the square in half with a serrated knife, then cut each half into ½-inch slices, making about 2-1/2 dozen pieces.
  6. Place slices, cut side down, on lined cookie sheet. Bake for 10 minutes or until light golden brown, turning them once. Remove to wire rack to cool completely. When cooled, dust with confectioner's sugar.
Recipe by The Culinary Cellar at