Tu B’Shvat Biscotti

Makes about 26 Biscotti

Adapted from Williams Sonoma

A honey biscotti filled with dates and nuts, just in time to celebrate the new year of the trees.

2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp kosher salt
2 eggs
1/2 cup canola oil
2/3 cup honey
1/4 cup sugar
1 tsp vanilla extract
Finely grated zest of 1 orange
1 cup toasted whole almonds, pecans, or walnuts, roughly chopped
1 cup dates, quartered lengthwise, pitted and roughly chopped
1 egg white, beaten with 1 tsp. water
MintysTable, Tu B'Shvat, Biscotti

Sift together flour, baking powder, baking soda and salt.

Whisk together eggs, oil, honey, sugar, vanilla and orange zest in a large bowl. Add in flour mixture and stir to combine. Mix in chopped nuts and dates.

Pour half the dough onto a sheet of plastic wrap. Loosely shape into a roll using the plastic wrap (do not use your hands since dough is too sticky). Repeat with other half of mixture. Refrigerate the dough for at least 2 hours, or freeze for 1 hour. The dough is too loose to bake, so it must be chilled before baking.

Preheat an oven to 350°F. Line 2 baking sheets with parchment paper.

With wet hands, shape each portion into a thin log about 15 inches long and 2 inches wide. You can use the plastic wrap to help shape the dough. Place the log on one of the prepared pans, (it will spread quite a bit). Lightly brush the tops and sides with the egg white and water mixture. Repeat with remaining dough. Bake until golden, about 20 minutes. Cool on a wire rack for about 15 minutes.

Cut each log crosswise into 1/2 inch thick slices. Lay the slices, cut side down onto parchment lined pans. Reduce the temperature to 325°F. Bake biscotti until toasted and crisp, about 15 minutes. Turn the biscotti halfway through baking.

Let the biscotti cool on the pan for 5 minutes, then transfer to wire racks and let cool completely.

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