Cookie of the Day: Honeyed Biscotti with Almonds and Dates

Holiday season is cookie season! We are all about cookies this month: baking, decorating, gifting and hosting the classic cookie exchange. On Taste, we’ll be sharing 30 days of holiday cookies, so be sure to check back every day for a new recipe! And for more inspiration and great recipes, visit our Cookie Central page. 

 

You’ll want to bake these for the incredible aroma that will permeate your house and have you salivating. Biscotti take a bit of time and effort, but these are well worth it: crisp but not brittle with a honeyed sweetness that is balanced nicely with the toasted almonds and orange zest. They are perfect for dunking in your afternoon espresso.

 

Honeyed Biscotti with Almonds and Dates

 

2 cups all-purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

1/8 tsp. kosher salt

2 large eggs

1/2 cup canola oil

2/3 cup honey

1/3 cup sugar

1 tsp. pure vanilla extract

Finely grated orange zest

1 cup salted, roasted whole almonds, roughly chopped

1 cup dates, halved lengthwise, pitted and roughly chopped

1 large egg white beaten with 1 tsp. water

 

In a bowl, sift together the flour, baking powder, baking soda and salt. In a large bowl, whisk together the eggs, oil, honey, sugar, vanilla and zest. Add the dry ingredients and stir to combine. Stir in the almonds and dates. Cover the bowl and refrigerate the dough for at least 2 hours.

 

Position a rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.

 

Divide the dough in half. With wet hands, shape each portion into a long, thin log about 15 inches long and 2 inches wide. Place the logs on one of the prepared pans, spacing them evenly (they will spread quite a bit). Brush the tops and sides lightly with the egg wash. Bake until golden, about 20 minutes. Let cool for about 15 minutes.

 

Cut the logs crosswise into slices about 1/2 inch thick. Carefully lay the slices, cut side down, on the prepared pans. Space 2 oven racks evenly in the oven and reduce the temperature to 325 degrees F. Bake the biscotti until toasted and crisp, about 15 minutes, turning the biscotti once and rotating the baking sheets about halfway through. Let the biscotti cool on the pans for 5 minutes, then transfer to wire racks to cool completely. Makes about 4 dozen biscotti.

 

For more great cookies and other baking recipes be sure to check out our latest book, Williams-Sonoma Home Baked Comfort.