This delicious date biscotti recipe includes almonds to create a nutty and naturally sweet Italian biscotti. Give the gift of coffee-dipping cookies this holiday season or any time of the year with this easy-to-follow recipe for biscotti cookies!
While so many focus on what to make with leftover turkey or begin shopping for Black Friday deals, thanks to my Italian heritage, the last week of November has always been about baking biscotti, this twice-baked Italian cookie.
It might seem strange to bake biscotti at the end of November, but let me explain why.
Biscotti are the perfect cookie to make and freeze for later since they hold up so well.
It’s been a longstanding tradition in my family to bake biscotti and other Italian Christmas cookies to give as hostess gifts. Plus, the scent of roasting nuts makes my kitchen smell heavenly -a great way to get into the holiday spirit!
A few favorite biscotti recipes include these anise biscotti which are great to gift for friends and family with nut allergies; these festive holiday biscotti or cranberry pistachio biscotti, and of course, my mom’s recipe for almond biscotti.
This biscotti recipe I am sharing with you has quickly become a favorite in recent years.
These Italian biscotti cookies with almonds, dates, and candied orange peel are a delicious combination of sweet, nutty flavors. They are perfect with a cup of coffee or dunked in sweet wine, —and they’re so easy to make! No need for a hand mixer!
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Step-by-step instructions
Preheat your oven to 350°F (175°C). Position the oven rack in the center.
Line a large baking sheet with parchment paper. Set aside.
Sift or whisk together the dry ingredients in a large bowl. More specifically, 4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
Add 1 cup of chopped dates, 1 cup of chopped almonds, and 2 tablespoons of finely diced candied orange peel. Combine well, ensuring the flour coats the nuts, dates, and orange peel. Set aside for now.
In a medium bowl, whisk 4 room-temperature eggs for 2-3 minutes until frothy. Slowly whisk in ¾ cup of granulated sugar and ¾ cup of brown sugar. Add 1 cup of vegetable oil and 1 teaspoon of pure vanilla extract and continue to whisk for 1-2 minutes.
Create a well in the bowl with the flour mixture; slowly pour the liquid ingredients into the center and stir with a wooden spoon until well incorporated.
Shaping the biscotti logs
Divide the biscotti dough roughly into half. Use a large serving spoon to scoop the dough and place it on the prepared baking sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed. With moistened fingertips, shape the dough into a log on the parchment-lined cookie sheet, about 1 inch thick by 3 inches wide. Refer to the video in this post to see how this is done.
Brush the top of both loaves with a beaten egg.
Bake for approximately 25 minutes or until golden brown in color and firm. Carefully transfer loaves to a cooling rack and allow them to cool slightly for about 10 minutes.
Transfer to a cutting board.
Using a sharp serrated knife, cut into diagonal slices of about ½ – ¾ inch slices.
Place slices back on the baking sheets and return them to the oven for about another 10-15 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the halfway mark.
Place on a wire rack to cool.
Enjoy your gourmet biscotti with a cup of hot coffee, tea, hot chocolate, a glass of milk, or a little Vin Santo!
How to store
Once they have cooled to room temperature, store them in containers that keep them fresh and crispy for a few weeks. A little airflow will ensure your cookies remain crispy. Glass or ceramic cookie jars and a tin box are ideal for these cookies. If you place tissue paper at the bottom, it can help get rid of any unwanted moisture.
For freezer storage, place in freezable containers or resealable plastic bags. Consume within three months. To thaw, leave them at room temperature for several hours or overnight.
Variations
- Feel free to experiment with this biscotti recipe using various nuts. For example, you could use walnuts, hazelnuts, or macadamia nuts – whatever combination you have.
- If desired, replace the candied orange peel with orange zest.
- Create chocolate-covered biscotti! Cool the biscotti completely after the second bake before drizzling them with melted chocolate. Refrigerate until the chocolate has hardened, and enjoy!
Tips
- This simple recipe doesn’t require a stand mixer; you only need a whisk and a wooden spoon. The dry ingredients will mix easily, as will the wet ingredients.
- After you remove the biscotti loaves from the oven, let them cool for ten minutes before slicing.
- To achieve a softer cookie, eliminate or reduce the time for the second bake.
- Brushing your loaves with eggwash before baking gives the crust a deep golden color.
FAQ
If your biscotti is overly hard, it likely means you’ve overbaked them during the second baking. To ensure a softer cookie, reduce the time for the second bake or omit it altogether. The biscotti may be slightly soft when you remove them from the oven, but they’ll harden as they cool.
Before you slice the logs, let them cool for 10 minutes to prevent crumbling. If you allow them to cool for too long, they may become difficult to slice and crumble. To ensure the biscotti slices don’t crumble, use a serrated knife and apply gentle pressure when slicing. If you feel the biscotti log is too hard to cut through, you can warm it up in the oven for a few minutes before slicing.
If your dough is sticky, then you have achieved the correct texture! Resist the urge to add extra flour, which will dry out your biscotti cookies.
More biscotti recipes
Here are more biscotti recipes for you to make and enjoy!
Recipe origins
A few decades ago, I came across a book called Sweet Maria’s Italian Cookie Tray: A Cookbook. This is a paperback cookbook with no pictures except for some black and white sketched prints.
As I glanced through some recipes, I immediately recognized the simplicity of her Italian cookie recipes, just like the ones my mom used to make.
Sometimes, I feel that so much emphasis is placed on creating something new, something revolutionary. This train of thought can work with some recipes, but it’s best to keep things simple with others.
So, how could I resist a book with the same philosophy as mine? This paperback book has a whole section on biscotti; that is where I found this recipe.
I made minor changes to this recipe: I substituted the walnuts with almonds and used a little under 1 cup of both sugars (the original recipe calls for 1 cup each). I also included candied orange peel as I still have leftovers from my Pastiera Napoletana.
The results were spectacular!
This simple almond date biscotti recipe is great even without the second baking. Soft, with the occasional crunch from the almonds and the natural sweetness of the dates. Truly great to have with a good cup of java or espresso! Enjoy!
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
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★★★★★ If you have made this easy recipe for these not-so-traditional Italian biscotti, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Italian Date Biscotti Recipe with Almonds
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Ingredients
- 4 cups all-purpose flour 568 grams
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup Medjool dates 140 grams, chopped
- 1 cup almonds chopped
- 2 tablespoons candied orange peel finely diced
- 4 eggs room temperature
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract pure
Eggwash
- 1 egg beaten
Instructions
- Preheat your oven to 350°F (175°C). Position the oven rack in the center. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, sift or whisk together the dry ingredients (flour, baking soda, cinnamon, and salt).
- Add the chopped dates, almonds, and candied orange peel. Combine well, ensuring the flour coats the nuts, dates, and orange peel. Set aside for now.
- In a medium bowl, whisk eggs.
- Slowly whisk in both sugars. Add the oil and pure vanilla extract and continue to whisk for 1-2 minutes.
- Create a well in the bowl with the flour mixture; slowly pour the liquid ingredients into the center and stir with a wooden spoon until well incorporated.
- Divide the biscotti dough roughly into half. Use a large serving spoon to scoop the dough and place it on the prepared baking sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed. With moistened fingertips, shape the dough into a log on the parchment-lined cookie sheet, about 1 inch thick by 3 inches wide. Refer to the video in this post to see how this is done.
- Brush the top of both loaves with the beaten egg.
- Bake for approximately 25 minutes or until golden brown in color and firm. Carefully transfer loaves to a cooling rack and allow them to cool slightly for about 10 minutes.
- Transfer to a cutting board. Using a sharp serrated knife, cut into diagonal slices of about ½ – ¾ inch slices.
- Place slices back on the baking sheets and return them to the oven for about another 10-15 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the halfway mark.
- Place on a wire rack to cool and enjoy!
Video
Notes
- This simple recipe doesn’t require a stand mixer; you only need a whisk and a wooden spoon. The dry ingredients will mix easily, as will the wet ingredients.
- After you remove the biscotti loaves from the oven, let them cool for ten minutes before slicing.
- To achieve a softer cookie, eliminate or reduce the time for the second bake.
- Brushing your loaves with eggwash before baking gives the crust a deep golden color
Nutrition
This post was originally published on November 29, 2015, and republished on November 29, 2022, with updated photos, content and a video. Thanks for sharing.
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Carol
I have made this recipe with pistachio nuts and lots of warm spices. It is fantastic
Maria
Sounds amazing! Thanks for sharing Carol!
Arabella Coralie Moppert-Reid
Delicious amazing recipe! Made a double batch, added orange zest instead of candied peel and poppy seeds on the log.
Yum!
Maria
Love it! Thanks so much for sharing Arabella!
Sellina
I’ve made so many of your great biscotti recipes – family favourites! —
I used 1 TBS finely grated orange rind (organic) instead of candied peel – a lovely taste and is easier on the teeth for the littlies and the dates added enough sweetness and texture for us.
A question?
Can you freeze the unbaked batter in loaf form instead of as baked biscotti?
Just one comment – I was a little wary of using 1 cup of oil since your other biscotti recipes (which are great) call for 1/2 cup oil for 2 1/4 cups flour – – so I used 3/4 cup oil and it was fine – the biscotti disappeared at their usually rate.
Maria
Thanks for sharing Sellina! I have never tried, but I think it should be ok. Would love to hear about your results if you do decide to try it. Thanks again for stopping by.
Elvira
Hi Maria I just want to say that your date biscotti recipe was easy to follow and delicious. Everyone loves them they have a great flavour.
Maria
How wonderful Elvira! Thank you so much for sharing!
Maria
Your recipes are amazing. Is it possible to have the measurements in grams as well. I prefer using a scale when baking.Much more accurate. Thanks
Maria
Thanks so much Maria! Yes, I agree. As I revise recipes, I am including the weight. Thanks so much for your support!
Sandy
Hi Maria. I’m looking forward to making these. Do you roast the almonds first? If I’m going to freeze them, do you thaw them in the fridge? How long will they keep in the freezer? Should I then do a double bake in the oven after thawing?Thanks!
Maria
Thanks so much for your interest Sandy! I have just updated the post to include more information. It is unnecessary to roast the almonds first, although you can if you want to. You can thaw overnight in the fridge or at room temperature. If properly stored, they will keep in the freezer for three months and still taste great. You can complete the recipe with the double bake and then freeze. Hope that helps! Have fun baking!