Saturday, June 18, 2011

Orange Nut and Date Biscotti


Normally, I'm not a big fan of Biscotti.  I'm Italian, though, so I should love it, right? ;)


Well, I don't.  I prefer my cookies to be softer.  And I know that I could make them softer by dipping them in coffee, but I don't really like coffee all that much either.


So, um, why did I make Biscotti?


I'll tell you why.


I wanted to put store-bought Biscotti to shame and make some that tasted good.  


And I did just that!  This Biscotti is amazing!  The orange flavor really accentuates all of the other flavors in just the right way... and it has just the right amount of crunch/chewiness... and they're good for you!


I even put on my big girl panties and had it with coffee this morning.  And I loved it!










Orange Nut and Date Biscotti
Adapted from Ivory Hut via  The Perfect Recipe for Losing Weight and Eating Great by Pam Anderson
Makes 4 dozen biscotti sliced 1/2 inch thick or 2 dozen sliced 1 inch thick as seen in the photos.



3 large eggs
1 teaspoon vanilla extract
zest of 1 whole orange (about 2 tablespoons)
1 cup all-purpose flour
1 cup whole wheat pastry flour (or you can just use 2 cups all purpose flour)
1/4 cup sugar
1/2 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup almonds, pecans, walnuts, toasted pistachios (or a combination of nuts)

1 cup chopped dates 

1. Preheat oven to 300 degrees.

2. In a small bowl, mix the eggs, vanilla and orange zest. 
3. Add the remaining ingredients except the nuts.
4. Stir using a spoon first and then using your hands. The dough will be very sticky and tacky, so I suggest greasing or flouring your hands. Stir in the nuts and dates.

5. Flouring your hands and working surface, roll half of the dough into a 12-inch log. Place it on a baking sheet lined with parchment or a silicone mat. Repeat with the remaining dough.
6. Bake in the center position of the oven for about 40-50 minutes, until golden brown. Take the logs off the sheet and onto a cooling rack, let cool for about 5 minutes. Lower the oven temperature to 275 degrees and line another baking sheet with parchment or a silicone mat.
7. Use a serrated knife to slice the logs into 1/2-inch thick slices. 
8, Return the slices to the baking sheets and bake for another 25 to 30 minutes, until golden brown and almost crisp. 
9. Transfer to cooling racks and let cool completely. Store in an airtight container.



9 comments:

  1. Katie, you're psychic. I've been thinking about biscotti for several days now. This looks like a really good one!

    Ben
    http://kissthecook-ben.blogspot.com/

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  2. You're so right about store-bought biscotti...like chewing on bricks!  I love the soft chewiness of home-baked.  Yours look so delicious!  That would be an awesome way to start the day...coffee and home-baked biscotti!
    -Emily

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  3. Umm these looks amazing!!! I really love biscotti. I just tried an orange scone at Panera the other day and I've been loving citrus in baked goods!

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  4. I just bookmarked this, Katie, 'cause I'm dying to make it! I'm Italian too, and I have to say I'm not the biggest fan of biscotti, but this sounds so good! I've never made it before so wish me luck! :)

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  5. You are right, that's perfect with coffee!

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  6. This looks so lovely! I've never made biscotti and I really don't know why :P Well first I'll need to find a nice vegan recipe and then...I'll get crackin'. Biscotti is the best thing to dip in coffee ;)

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  7. I'm not really a fan of biscotti either but I'm REALLY tempted to make this. I really like the flavors it has going on and that there's no added fat! I'd probably go with walnuts just because I LOVE the combo of walnuts and dates and I'm sure walnuts go really well with orange too. Bookmarked!

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  8. Looks and sounds delicious. I have to try these

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  9. I'm not really a fan of biscotti either but I'm REALLY tempted to make this. I really like the flavors it has going on and that there's no added fat! I'd probably go with walnuts just because I LOVE the combo of walnuts and dates and I'm sure walnuts go really well with orange too. Bookmarked!

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