Honey-Nut Cinnamon Date Biscotti
Recipe by MsJoelBoxer Uploaded by Drimble Wedge
- 1 1/2 cups all purpose flour
- 1 cup whole wheat pastry flour
- 3/4 cup raw honey
- 1/2 cup rolled oats
- 1/2 cup toasted, coarsely chopped nuts (I used walnuts, pecans and cashews)
- 1/2 cup pitted, chopped dates
- 3 eggs at room temperature
- 2 tsp. cinnamon
- 1 tsp. aluminum-free baking powder
- 1/2 tsp. salt
- 1/2 tsp. vanilla extract
- Egg wash (one yolk mixed with 1 tbsp. water)
- Preheat the oven to 325 degrees F.
- Beat the eggs with the sugar or honey until thick (about 5 min). Add any extracts.
- In a separate bowl, combine the dry ingredients (except the nuts).
- Stir the dry ingredients into the wet ingredients, and then stir in the nuts.
- Let the dough rest 5 minutes and then turn out onto a floured work surface and divide in half. With floured hands, shape the dough into 11-12 inch long logs and place on a parchment-lined baking sheet. Flatten the logs slightly so that they are about 3-4 inches wide. Brush lightly with the egg wash and bake for 40 minutes, rotating the pans once to ensure even baking.
- Remove loaves from the oven and let them rest for about 5-10 minutes on a wire rack.
- Lower the oven temperature to 275 degrees F.
- Using a serrated knife, cut the logs on a slight diagonal into 1/2 inch thick slices.
- Return the slices, standing upright to the baking sheet and bake for an additional 20-25 minutes.
- Cool completely on a wire rack. Serve with coffee or red wine for maximum delight. es.
