The texture was not exactly what you’d expect from a traditionally hard cookie. These biscotti are softer, and don’t need to be dipped in coffee/milk to eat.
Here’s what you need:
6 tbls butter (softened from sitting out on the counter)
2/3 cup sugar
1/2 tsp salt
3 tsp vanilla extract
1/4 tsp almond extract
1 1/2 tsp baking powder
2 cups flour
raw turbinado sugar, for sprinkling
Pre-heat the oven to 350 degrees. Mix together the butter, sugar, salt, extracts, and baking powder.
Gently fold in the dates, pistachios, and zest and only mix the batter up a little bit.
Form the dough into 2 logs on a baking sheet prepared with parchment paper. Make sure the tops of the logs are flat and sprinkle the raw sugar on top. Bake the logs for 25 minutes.
After 25 minutes, remove the logs from the oven, and turn the heat down to 325 degrees.
Then, even though it seems strange and certainly isn’t the usual way I make biscotti, spray the logs with a spray bottle full of water. Don’t drench the logs, but do make sure to fully cover them with the water.
Wait 5 minutes, then cut the logs into biscotti. Lay them with a cut side down on the pan, and bake another 15 minutes. Then, flip each cookie and bake for a final 15 minutes. When they are a little golden, they are done.
Remove the biscotti from the oven and place them on a baking rack to cool. Once cooled, immediately put them in an airtight container so they won’t get stale.
The date-orange-pistachio combination really is wonderful. I invite you to give this recipe a try, substituting your favorite dried fruits for the dates. I will definitely be using this base recipe and changing out the mixed in fruit, nuts, and even types of extract.