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Brown Sugar and Date Biscotti
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes about 40
Ingredients
Ingredient Checklist
3 cups all-purpose flour (spooned and leveled)
3/4 cup dark-brown sugar
2 teaspoons baking powder
1/4 teaspoon fine salt
3 large eggs, lightly beaten
1 tablespoon pure vanilla extract
3/4 cup chopped pitted dates
3/4 cup chopped toasted pecans
Cook's Notes
The dough can be sticky, so lightly flour your hands or coat them with cooking spray before shaping it into logs. Making the logs as uniform as possible ensures even baking.Store in an airtight container, up to 2 days, or freeze, up to 3 months.
Gallery
Brown Sugar and Date Biscotti
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes about 40
Gallery
Brown Sugar and Date Biscotti
Brown Sugar and Date Biscotti
Brown Sugar and Date Biscotti
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes about 40
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes about 40
prep: 20 mins
total: 1 hr
prep:
20 mins
total:
1 hr
Yield: Makes about 40
Makes about 40
Ingredients
Ingredients
- 3 cups all-purpose flour (spooned and leveled)
- 3/4 cup dark-brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 3 large eggs, lightly beaten
- 1 tablespoon pure vanilla extract
- 3/4 cup chopped pitted dates
- 3/4 cup chopped toasted pecans
Directions
Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add dates and pecans and beat until combined.
Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.
Cook's Notes
The dough can be sticky, so lightly flour your hands or coat them with cooking spray before shaping it into logs. Making the logs as uniform as possible ensures even baking.Store in an airtight container, up to 2 days, or freeze, up to 3 months.
Cook’s Notes
The dough can be sticky, so lightly flour your hands or coat them with cooking spray before shaping it into logs. Making the logs as uniform as possible ensures even baking.
Reviews (3)
Add Rating & Review
32 Ratings
5 star values:
10
4 star values:
11
3 star values:
8
2 star values:
1
1 star values:
2
Reviews (3)
Add Rating & Review
32 Ratings
5 star values:
10
4 star values:
11
3 star values:
8
2 star values:
1
1 star values:
2
Add Rating & Review
32 Ratings
5 star values:
10
4 star values:
11
3 star values:
8
2 star values:
1
1 star values:
2
32 Ratings
5 star values:
10
4 star values:
11
3 star values:
8
2 star values:
1
1 star values:
2
32 Ratings
5 star values:
10
4 star values:
11
3 star values:
8
2 star values:
1
1 star values:
2
- 5 star values:
- 10
- 4 star values:
- 11
- 3 star values:
- 8
- 2 star values:
- 1
- 1 star values:
- 2
Martha Stewart Member
Rating: 1 stars
12/08/2018
From what I’ve seen of other biscotti recipes the flour should be 2 cups, I made the recipe as written and the dough was too dry to come together. Tried to rescue it by increasing everything by a third. I believe that if you start with 2 cups of flour instead the recipe should work just fine.
Martha Stewart Member
Rating: Unrated
02/26/2017
Why won't this site allow me to change the rating. It's not a 4-star. I am being generous to give it 1 star. In addition the 34 alleged 4-star reviews show no comments.
Martha Stewart Member
Rating: Unrated
02/26/2017
Something is missing in this recipe. No fat or liquid except 3 eggs and vanilla. The mixture simply did not come together. I had to add some oil to be able to form it. The cookies tended to break up when I sliced them. The flavor was OK.
Martha Stewart Member
Rating: 1 stars
12/08/2018
From what I’ve seen of other biscotti recipes the flour should be 2 cups, I made the recipe as written and the dough was too dry to come together. Tried to rescue it by increasing everything by a third. I believe that if you start with 2 cups of flour instead the recipe should work just fine.
Rating: 1 stars
Rating: Unrated
02/26/2017
Why won't this site allow me to change the rating. It's not a 4-star. I am being generous to give it 1 star. In addition the 34 alleged 4-star reviews show no comments.
Rating: Unrated
Something is missing in this recipe. No fat or liquid except 3 eggs and vanilla. The mixture simply did not come together. I had to add some oil to be able to form it. The cookies tended to break up when I sliced them. The flavor was OK.
All Reviews for Brown Sugar and Date Biscotti
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Brown Sugar and Date Biscotti
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
