Total Time
45mins
Prep 15 mins
Cook 30 mins

This is a baked once biscotti but if you wish you can do the twice baked, for a drier and harder cookie.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a large bowl combine flour, spice, salt, soda, nuts, and dates.
  3. In another bowl whisk the eggs with the oil, sugars, until dissolved.
  4. Pour egg mixture over flour mixture and combine well with wooden spoon, then turn out onto a floured board and knead until blended.
  5. Divide dough into 4 pieces and form each into a loaf about 10 inches long leaving four inches between each on a parchment lined sheet.
  6. Beat last egg with a fork and brush over the tops of unbaked loaves. Sprinkle with coarse sugar if desired.
  7. Bake 20 minutes to 25 minutes or until nice and golden brown.
  8. Remove from oven and place parchment onto wire rack to cool.
  9. Place cooled loaves on a cutting board and slice 1/2 thick.
  10. Store when well cooled in a tight fitting tin.
  11. Can place slices back on parchment and toast another 5 minutes on each side for a twice baked cookie. This is optional.

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