I frequently find myself looking at the pastry cases in coffee shops, wishing for just a bite of something along with my cup of coffee. Even though I have started making coffee at home, there is something nice about taking a break from my desk and walking outside to get a cup of java late-morning. The danishes and muffins never look that great, and frankly, aren’t worth the $3 for a sugar high. I baked up these biscotti to have as treats through the week with my coffee, and have been loving the filling combination of nuts and fruit studding each bite.
These little biscotti fit the bill for a snack- they are about 1/4 of the size of their normal counterparts, which means I can dip a couple into my coffee and feel like I had a significant snack without ruining my breakfast. Two of my favorites come together in this recipe: toasted almond flavor and chewy sweet dates. While making biscotti is a two step process of first baking it in a log and then letting them cool before cutting and baking once more, it’s worth it for every bite where you find a crunchy almond piece or a date chunk! You can freeze half of them like I did so that you surprise yourself in a month when you’re craving something sweet & crunchy. Meal planning, duh.
Almond & Date Biscotti (makes 24-30 biscotti depending on size of slices)
- 3 cups all purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 tablspoon almond extract
- heaping 1/2 cup chopped pitted dates (about 8-10)
- heaping 1/2 cup chopped toasted almonds
- 2 tablespoons water
Preheat the oven to 350 degrees. Whisk together the first 4 ingredients (flour, sugar, baking powder, and salt). In a separate bowl, beat together the eggs and almond together extract until well combined and then add in the chopped pitted dates and chopped toasted almonds and stir.
Mix the wet and dry ingredients with your hands, just until combined, adding up to 2 tablespoons of water if the dough is crumbly. Divide the dough into two, and transfer it to a baking sheet covered in parchment paper. Form the two dough balls into 3 inch wide, 3/4 inch tall logs. Bake at 350 for 20 minutes, and then let the logs cool for 20 minutes on a wire rack.
After they have fully cooled, cut the logs into 1/2 inch slices and arrange the cut side down back on baking sheet. Make sure to use a serrated knife, and if you have trouble slicing the middle of the loaf (which is a bit softer), try cutting larger slices. bake the biscotti for 7 minutes on each side, and then let them cool on a wire rack.
Enjoy with a big steaming mug of coffee! If you’re feeling decadent, you can also dip these guys in chocolate (and invite me over, okay thanks).