This recipe stems from a failed attempt at making Biscotti. The loaf came out too thin but was just so delicious that I wanted to use it for something. Considered a Biscotti cake (will publish this at a later date) or just making crumbs for a dessert – the crumbs won (for now). The Cardamom cream is a wonderful addition to this dish or can also be served with just berries.
100 g blanched almonds, dry pan roasted and chopped (place for a minute in boiling water, then peel)
1 whole egg
150 ml sugar
1 tsp vanilla bean extract
Zest from 1 lemon (finely grated)
½ tsp salt
1,5 tsp baking powder
150 g plain gluten free flour
500 ml crème fraiche
2-3 tsp of ground cardamom
½ teaspoon of vanilla extract
Raspberries (or any other berry you like)
Making the Biscotti:
- Oven at 175 C
- Mix egg and sugar, add vanilla extract, lemon zest and salt
- Combine flour and baking powder, add to egg mixture
- Add the prepared almond pieces
- Let the dough stand for 10 minutes. Check texture, if too lose to form (sticky) loaves, add more flour
- Make 3 long loaves on greased baking parchment. Possibly using a piping bag with large nozzle.
- In oven 20 min
- While still hot, cut into biscotti slices
- Let cool
- Store in tightly covered tin.
- Create the crumbs either by chopping in small pieces or place in a plastic bag and “hammer” with the back of a knife.
Making the Cardamom Cream:
- Combine all the ingredients and whisk until thick, taste for more cardamom or vanilla flavour.
- Chill for at least 30 minutes
Add the Crumbs, Cream and Raspberries in a bowl (or on a plate) as shown