Almond, Dates and Walnut Biscotti

Almond, Dates and Walnut Biscotti from Pinay In Texas Cooking Corner


Yield about 28 pcs. biscotti

  • 2 cups all purpose flour
  • 1½ tsp baking powder
  • ½ cup corn meal
  • 1 cup granulated sugar 
  • 3 eggs
  • 1 Tbsp finely grated orange rind
  • 1 cup chopped toasted walnuts
  • ½ cup toasted slivered almonds
  • ½ cup chopped pitted dates
  • 2 tsp coriander seeds, crushed 

Procedure :

1. Preheat oven to 325F, with rack in center. Line a baking sheet with parchment paper and set aside.

2. In a medium bowl, whisk together flour, baking powder and cornmeal. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat in eggs and sugar until well combined. Beat in orange rind. Add flour mixture and beat on low speed until just combined. Beat in walnuts, almonds, dates and crushed coriander seeds. (If you don't have a mixer, you can do all this manually using a spatula, wooden spoon or your bare hands.)

3. Divide the dough into two. In a floured surface, shape both portions into 2 logs about 9 inch long and 2 inch in diameter. Place them about an inch apart on prepared baking sheet. Flatten each log until about 4 inches wide. Bake for 30-35 mins in preheated oven until firm and lightly browned. Remove from oven. Transfer to a wire rack to cool for about 10 mins.

4. Transfer to a cutting board. Using a serrated knife, cut log crosswise into ½ inch-thick slices. Put the slices on a baking sheet. Bake for 10 minutes, turn slices over, and bake another 10 minutes or until lightly brown and crispy. Remove from oven and let cool, then store in an airtight container.