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Date Hazelnut Cinnamon Biscotti

July 16, 2020
Yields30 Servings
 ½ cup butter (I use regular, not unsalted) softened
 ½ cup sugar
 1 ½ tsp vanilla
 3 eggs
 1 cup coarsely chopped toasted hazelnuts
 1 cup chopped dates
 3 cups flour
 ½ tsp salt
 1 tbsp baking powder
 1 egg yolk
 ¼ tsp sugar
 ½ tsp water
 1 cup Nestle White Chocolate Chips
 ¾ tsp cinnamon
1

In a large mixer, beat the sugar and softened butter until fluffy. Add the vanilla and eggs. Then add the dates, and the nuts. Stir just to combine.

2

Then combine the flour, baking powder and salt. Slowly add the flour, salt baking powder mixture to the date nut, egg, butter, sugar mixture. Mix until the dough holds together.

3

Separate the dough into two equal pieces. Roll each piece into a long log and put it on a cookie sheet. (Preferably one without edges - it's easier to cut the biscotti on those.) Then flatten each log into a rectangle about five inches wide and 1/2 to 3/4 inch high. Mix together the egg yolk, 1/4 tsp sugar and the 1/2 tsp. water, and brush the top of each flattened log with that mixture.

4

Bake at 350 for 20 minutes. Then remove from oven, run a spatula under the rectangles to loosen them from the baking sheet. Then cut each rectangle in to one inch pieces width-wise. Take each biscotto and turn it on its side. Then reduce the heat to 325 and return the pan to the oven for 15 minutes.

5

When the biscotti have cooled, heat the white chocolate chips at half power for 1 minute intervals until they melt. The more you stir them, the easier they melt. Once melted, add the cinnamon to the white chocolate and stir to combine. Then drizzle that white chocolate on each biscotti, or cover one whole side with it. Let them cool, so the white chocolate dries, then store in a cool, dry place.

Ingredients

 ½ cup butter (I use regular, not unsalted) softened
 ½ cup sugar
 1 ½ tsp vanilla
 3 eggs
 1 cup coarsely chopped toasted hazelnuts
 1 cup chopped dates
 3 cups flour
 ½ tsp salt
 1 tbsp baking powder
 1 egg yolk
 ¼ tsp sugar
 ½ tsp water
 1 cup Nestle White Chocolate Chips
 ¾ tsp cinnamon

Directions

1

In a large mixer, beat the sugar and softened butter until fluffy. Add the vanilla and eggs. Then add the dates, and the nuts. Stir just to combine.

2

Then combine the flour, baking powder and salt. Slowly add the flour, salt baking powder mixture to the date nut, egg, butter, sugar mixture. Mix until the dough holds together.

3

Separate the dough into two equal pieces. Roll each piece into a long log and put it on a cookie sheet. (Preferably one without edges - it's easier to cut the biscotti on those.) Then flatten each log into a rectangle about five inches wide and 1/2 to 3/4 inch high. Mix together the egg yolk, 1/4 tsp sugar and the 1/2 tsp. water, and brush the top of each flattened log with that mixture.

4

Bake at 350 for 20 minutes. Then remove from oven, run a spatula under the rectangles to loosen them from the baking sheet. Then cut each rectangle in to one inch pieces width-wise. Take each biscotto and turn it on its side. Then reduce the heat to 325 and return the pan to the oven for 15 minutes.

5

When the biscotti have cooled, heat the white chocolate chips at half power for 1 minute intervals until they melt. The more you stir them, the easier they melt. Once melted, add the cinnamon to the white chocolate and stir to combine. Then drizzle that white chocolate on each biscotti, or cover one whole side with it. Let them cool, so the white chocolate dries, then store in a cool, dry place.

Date Hazelnut Cinnamon Biscotti

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