Biscotti means “twiced cooked” in Italian, and though this is a cookie many novice bakers shy away from, it’s actually a lot less time consuming than your standard chocolate chip. Especially this recipe! No need for electric mixers – everything is done by hand. Also, the cookies are baked (and then toasted) all on the same sheet, so you don’t need to devote an hour to oven timer watching as you make your way through your bowl of batter.
Do you know about dates? I recently bought them for a gluten free “raw” cookie that I will post on here soon, but I’ve been snacking on them (and buying more) ever since! Dates are a dried fruit that’s so old they’re literally mentioned in the Bible. They are shaped kind of like a nugget – long and thin – and they’re REALLY (naturally!) sweet. They are full of fiber and will give you great instant energy. I stuff a few salted, roasted almonds in mine and snack on them throughout the day. The chopped dates in this biscotti lends some chewy sweetness to every bite, and it works GREAT with the honey. The almond/date snack ensured me that almonds would be the perfect nut for the biscotti, and it ended up being a perfect choice.
The best part about biscotti is that they are the only cookie (besides the breakfast cookie I made – look under the cookie section on here) I can justify eating for breakfast. They go great with coffee and tea and with the canola oil and the almonds, they are a healthier option to boot. I gave away two mason jars full to friends, but the half batch left on my counter was gone in a day (they’re kind of addictive).
Honey, Date, and Almond Biscotti
Makes about 2 dozen
2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. canola oil
1/3 c. sugar
1/2 c. honey
2 tsp. lemon zest
1 tsp. vanilla extract
1 c. diced dates
1 c. chopped or slivered toasted almonds
1. Chop dates and mix with 1 tbsp. flour to separate the chunks.
2. Whisk flour, baking powder, baking soda and salt in a medium bowl to combine.
3. Whisk oil, sugar, honey, eggs, lemon zest and vanilla in a large bowl until smooth.
4. Stir flour mixture into egg mixture, and when almost combined, add dates and nuts. Stir to combine.
5. Refrigerate dough at least 1 hour or overnight.
6. Preheat oven to 350 degrees and line a baking sheet with parchment or silpat mat.
7. Spoon dough into three lines (horizontally) on the sheet, and then smooth with floured hands to make 10 in. long logs that are about 2 in. wide and 1-2 inches high. The dough is sticky – you will definitely need to spoon it out first. Then, don’t be afraid to flour your hands VERY well. Just flour and smooth, flour and smooth.
8. Bake for 20 minutes, turning the pan once (at the 10 minute mark – this ensures that the logs cook evenly). They will spread. Remove from oven but keep oven on. After they have cooled 15 minutes, remove to cutting board and slice horizontally on an angle into 1 inch pieces.
9. Transfer slices back to sheet pan, cut side up. Bake for 12 minutes then remove and cool completely on wire rack. Now do you understand the “twice cooked” thing?
Biscotti will keep for at least a week covered at room temperature.