I helped a close friend of mine move just over a month ago. In return, she demanded that I make her biscotti as a housewarming gift. So I’ve finally gotten around to it. This is one of many many variations on this basic biscotti recipe that I’ve tried and they turned out to be delicious, once again. The dates and almonds can be swapped out for just about any dried fruit / nut combination that pleases you so follow your rainbow!
Note: it seems tempting (or it did to me when I first started using this recipe) to add a little more than a cup of ground almonds to the batter. Do not do this. Use a cup exactly, a little less if anything. The almonds give the cookie a wonderful flavour but too much will leave you with a crumbly mess instead of a crunchy delight.
honey soaked date & toasted almond biscotti
Adapted from Food & Drink Fall 2011
ingredients
- 1 3/4 c all-purpose flour
- 1 c ground almonds1 tsp baking powder
- 1/2 c unsalted butter at room temperature
- 2/3 c sugar
- 2 eggs
- 1 tsp vanilla
- 2 tbsp honey
- 3/4 c dried dates
- 1/4 c whole almonds, toasted, coarsely chopped
preparation
Preheat oven to 350°F
Cut dates in quarters (cut lengthwise and then crosswise) and place in a small bowl. Drizzle with honey and let stand while preparing the dough.
In large bowl, stir flour with ground almonds and baking powder with a fork or whisk.
Cream butter and sugar in large bowl. Beat in eggs, one at a time. Add vanilla and beat until evenly mixed. Add flour mixture. Beat until almost incorporated and dough comes together. Stir in honey dates and almonds until evenly distributed.
Line a baking sheet with parchment paper. Place dough on sheet and form into a log, about 12 inches long, 3 inches wide and 1 inch tall. The dough will be very sticky so wet your hands to work with it.
Bake in centre of preheated oven for about 25 to 30 minutes, until lightly golden on top. Remove from oven and allow log to cool completely, at least 30 minutes. meanwhile, reduce oven temperature to 300°F. When log is cool slice 1/2 inch thick slices. Place slices on a rack set on baking sheet (or turn half way through second baking).
Bake again for 20 to 30 minutes, until lightly golden and dry. Cool completely before serving.
Biscotti will keep well in an airtight container at room temperature for up to a week or freeze up to 1 month.
foodmakestheman 