I’ve no doubt you’ve cooked with, eaten or at very least seen Green cardamom pods before. They are most common in grocery stores and markets. It’s delicate, vibrant, slightly menthol-y, well balanced, sometimes funky and a bit minty. Brilliant in baked goods (like these sexy Korvapuusti from My Blue and White Kitchen)
Black cardamom is a relative of Green Cardamom, but is in no way the same. A member of the ginger family, black cardamom is dried over an open flame giving it that smoky, bold and often brash flavour. It’s a warming spice and most commonly used in the spice blend Garam Masala.
While most use it for savory applications, curries and slow-cooked winter greens, beef rubs and steaming bowls of pho, I decided I wanted to give it new life in these Dark Chocolate + Sour Cherry + Black Cardamom Biscotti. The robust smokiness combined with the sour cherries and bittersweet chocolate made for an interesting and delicious cookie. Smoky and sweet, rich and buttery. Dipped into a cup of chai tea it begs to be eaten from under a wool blanket while watching puffy flakes shake from the sky. If you’re feeling hesitant about using black cardamom, you can absolutely use the green pods.
Makes: approx. 2 dozen cookies
Time: 10 minutes hands on, 45 minutes cooking
Notes: Keep an eye on the cookies while they bake, they shouldn’t be too golden.
If you don’t have whole wheat flour, use 2 cups of All Purpose (unbleached).
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1 cup raw or white sugar
2 tsp baking powder
1/8 tsp sea salt
1/2 stick unsalted butter, room temperature
2 large eggs
1/2 cup dried cherries, rough chopped
1/2 cup 65%-70% dark chocolate, chopped into small chunks
2 black cardamom pods, husk removed and seeds ground
In a bowl of a stand mixer with the paddle attachment (or a mixing bowl with a hand-mixer), mix together the flour, sugar, baking powder and salt until combined. Add the butter and cream until course crumbs form.
With mixer on low add the eggs in one at a time, beating after each addition until combined. Mix in the chocolate, cherries and cardamom and continue to mix until dough forms a ball.
Line a baking sheet with parchment paper and preheat oven to 350. Form dough into two 2×12″ logs. Baked until dry and just starting to turn golden brown around the edges, 25 minutes. Let cool completely on a wire-rack. Once cooled, use a serrated knife to cut diagonal 1/4″ slices. Bake on parchment lined baking sheet until golden, 15-20 minutes. Let cool and store in airtight container for 1 week.