- 1/2 cup butter
- 1 cup sugar
- 1 1/4 teaspoons cardamom
- 3 eggs
- 3 cups unbleached flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups pecans, chopped
Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine butter, sugar and cardamom. Beat in eggs, one at a time. In a separate bowl combine flour, baking powder and salt. Blend into butter-egg mixture until just a few white streaks remain. Add pecans and finish blending.
Transfer dough to a lightly floured surface and form into two long logs, about 2-inches in diameter. Carefully transfer logs to the prepared baking sheet, spacing well apart. Bake until firm to the touch, 25 to 30 minutes. Let cool. Reduce oven temperature to 275° F.
Using a spatula, carefully transfer logs to a work surface. With a serrated knife, cut on the diagonal into ½-¬inch-thick slices. Return slices, cut¬-side down, to the baking sheet. Bake until golden brown, about 25 minutes.
Transfer biscotti to wire racks to cool. Store in an airtight container at room temperature for up to 2 weeks.