Pistachio Cardamom Biscotti
2006-09-22 Chris Shenton
Based on http://www.eddiesofrolandpark.com/recipes.html
Yields approximately 3 dozen biscotti

I wanted some cardamom biscotti to go with a saffron ice cream I was
making.  The original recipe didn't rise much at all and was too dry
and dense so I've added more Baking Powder and two more eggs.  Some
found it too sweet so I'm backing out the Sugar a bit.  Additionally,
I'm going to use weights rather than volumetric measures for dry
ingredients -- it's more accurate.

14	ounces	Flour
10	ounces	Sugar
1/2	ounces	Cardamom Pods (about 2-3 Tbs when ground)
	pinch	Salt
2	ounces	Pistachios, whole, shelled
1 1/2	tsp	Baking Powder
5	large	Eggs, lightly beaten
1	Tbs	Vegetable Oil
1/4	tsp	Vanilla Extract

Preheat oven to 350 F.
Grease and flour a standard baking sheet, shaking off excess.

Grind the Cardamom pods and Salt with some of the Sugar in a spice grinder:
this makes it finer than grinding alone and turns the skins into powder.
Combine dry ingredients Flour, Sugar, Cardamom, Salt, Baking Powder, Pistachios
in workbowl of standing mixer; mix to combine.
In a separate bowl, mix together wet ingredients, Eggs, Oil, Vanilla.
With the standing mixer running, pour in the wet ingredients.
Mix until well combined: the dough is rather wet like a play-dough.
Dump out onto lightly floured surface, cut into two chunks.
Make a log of each slightly shorter than your half-sheet baking pan
and set both on pan so they won't touch when they bake.
Bake at 350 F about 30 minutes until the top begins to turn color.
Remove from oven and let cool.
Reduce oven temperature to 300 F.

When cool, cut 1/2" slices on steep diagonal; a serated bread knife is best.
Stand each piece on its bottom edge if possible; if not,
place a flat side down and flip them half way through the baking;
or place on wire cake rack and bake on that -- you want air circulation.
Bake at 300 F for 15-20 minutes until slightly golden and almost dry.
Remove sheetpan or racks from oven and cool.