ORANGE BISCOTTI

I LOVE homemade biscotti. I usually just switch up my traditional lemon almond biscotti recipe a bit and it never fails. These orange and date biscotti are one such switch that was too good not to share. They seem far more indulgent than they really are, which makes them pure perfection in my book!

Course Dessert

Cuisine Italian

Keyword baking, cookies, dessert

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 103kcal

Author Luci Petlack

Ingredients

2 cups flour
¾ cup cornmeal
1½ teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 eggs
2 tablespoons orange zest about 2 large oranges
1¼ teaspoons vanilla extract
⅓ cup dried dates finely chopped

Instructions

Preheat oven to 325°F.
Line baking sheet with parchment paper. In a large measuring cup or bowl, mix together flour, cornmeal, baking powder, and salt.
In stand mixer, or large bowl, beat sugar and eggs until pale yellow. Mix in orange zest and vanilla extract. Add in flour. Mix until just blended (dough will be sticky). Stir in dates. Let dough rest for five minutes.
Divide the dough in half. With wet palms (just run under faucet), shape dough into two flat "logs" - about 1" high.
Bake for 35 minutes until lightly browned. Cool for 5 minutes.
Using a serrated knife, carefully cut the cookies diagonally, crosswise into ¾-inch-thick slices. Arrange the biscotti cut side down on the sheet.
Bake about 25 minutes. Let cool completely.

Video

Notes

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